Trenary Toast

This is a favorite in Michigan's Upper Peninsula.

These toasts are better the day after they're made!


  • 6 slices dense white sandwich bread, crust removed
  • 1 stick (4 ounces) unsalted butter, cubed
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon


  1. Heat the oven to 325 degrees F. Line a baking sheet with aluminum foil or parchment to make cleanup easier.
  2. Trim the crusts from the bread slices.
  3. Put the butter into a pie plate. Slide the dish into the oven to let the butter melt completely. Keep a close eye on it!
  4. In a small bowl, whisk together the sugar and cinnamon. Put cinnamon sugar out onto a dinner plate or another pie plate.
  5. When the butter is melted, remove it from the oven, and dip both sides of bread in the butter. Apply the butter generously, so no spot is left uncoated. The bread should feel a little heavy in your hand.
  6. Dip the bread slices into the cinnamon-sugar, taking care to coat both sides.
  7. Lay them on the prepared baking sheet.
  8. Bake the toasts for about 25 minutes, until lightly browned.
  9. Transfer to a rack. The toasts will crisp as they cool.
  10. When cooled, store in an airtight container at room temperature.