Candied Bread

Published December 7, 2011. Updated August 17, 2017

This post may contain affiliate links. Read our disclosure policy.

Why did I not think of this delicious easiest recipe before now?!  This bread is amazing!  How could something so simple, with only three ingredients be so spectacular?  Say goodbye to frying donuts and spending long hours preparing cinnamon rolls.  In my opinion this is better, and SO much easier and faster.  It can be made in under 5 minutes!  It’s sometimes the simplest things that seemed to be passed by, like this.  I’ve never heard of it before, but its so simple that someone has probably tried it before.  I’ve seen many things candied/caramelized before, nuts, fruit, etc but never bread.  I thought of several names for this bread and the top two came to caramelized bread and candied bread so call it what you’d like =).

These are so versatile, like a donut, roll or churro they can be fancied up or kept plain.  You could try it with different types of bread, like cinnamon swirl, wheat, banana or pumpkin.  A sprinkling of cinnamon or a pinch of sea salt can be added to the butter mixture.  They can be served as a dessert, for a snack, as breakfast or anytime you have a sugar craving.  One thing I love about this recipe is that nearly anyone in the world could make it with it’s 3 basic ingredients, simple cooking method and the amazingly low cost of it’s ingredients.  What the best thing since sliced bread?  This, candied sliced bread =).  Go on, try something new.  You will fall in love!


16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

5 from 5 votes

Candied Bread

The easiest, tastiest treat!
Servings: 6
Prep5 minutes
Cook2 minutes
Ready in: 7 minutes


  • 5-6 slices white bread or french bread (slices should be about 1/2" thick)
  • 1/4 cup salted butter , softened
  • 6 Tbsp light-brown sugar


  • Heat a non stick griddle or fry pan over medium heat. In a small bowl, using a fork, mix together butter and brown sugar until well combine. Spread about 1/2 Tbsp butter mixture evenly over each side of the bread (about 1 tbsp total per slice). Place coated bread on preheated non-stick pan and cook until bottom turns golden, about 1 - 2 minutes. Flip and cook reverse side until bottom turns golden. Repeat process with remaining slices of bread. Remove candied bread from heat (don't stack slices while hot or they will stick) and serve warm (they can also be cooled and stored in an airtight container, but I think they are best warm).


Alternate variations:
-Add a sprinkle of cinnamon or sea salt to butter mixture.
-Try different types of bread
-Dip it in chocolate sauce, yum!
-Also, if you live somewhere that doesn't have access to brown sugar, it can be made with white sugar as well.


Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Kb

    I make praline donuts with. Pillsbury biscuits five roll pkg flaky style in eight inch pan spray converted with another eight inch pan on low heat cook ten minutes flip donuts with a fork cover and cook ten minutes longer remover from pan melt whiter sugar to melt a few tablespoons add bit of butter about one teaspoon over med heat spoon Carmel. Spoon over flip cover with more flip again and final more remove to plate repeate add more sugar and butter rinsing out pan and drying with a paper towel they are good as soon as cool but will keep five hours the Donut at five hours will be crunchy and more sugary but still delicious I can see these sold at a fancy bakery in bulk sales

  • Ricky Umali

    Growing up, in the 80’s in Philippines. This is how my mom make our toast. I’m 46 now and still loving it

  • Georgina

    Really tasty. Just watch it… I burnt my first one and set the fire alarm off!

  • sp

    How come I never knew about this!!! It is amazing, especially with homemade bread! Make it as fast as you can!

  • Kelly

    This is a perfect recipe when you have stale French bread–so easy and yummy! You just have to watch the heat so you don’t burn the edges (talking to myself). My kids loved it, and I think I have an new, quick treat.

  • Charlotte Hamilton

    Nothing new here. it was either Fanny Craddock of Clement Freud ( the celeb chefs of their day)who, in the 1960s included this recipe in their repertoire.
    Now half a century later, it is still just as yummy. Try it with fresh cream, or ‘squirty’ cream if you must.