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20 minute dinner recipes

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Overnight French Toast with Cinnamon Syrup


From EatingWell:  September/October 1994

A great make ahead brunch dish, this cinnamon-spiced French toast soaks overnight and the cinnamon syrup can be made up to one week in advance.

4 servings | Active Time: 30 minutes | Total Time: 8 1/2 hours (includes chilling overnight)


French Toast

Cinnamon Syrup


  1. To prepare French toast: Whisk together egg, egg whites, milk, 2 tablespoons sugar, vanilla, 1/4 teaspoon cinnamon and baking powder in a medium bowl until well blended. Place bread slices in a large, shallow baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap. Refrigerate overnight.
  2. To make cinnamon syrup: Stir together 1/2 cup sugar, corn syrup, 1/4 teaspoon cinnamon and water in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove from heat and stir in evaporated milk. Let cool; transfer to a small pitcher.
  3. To cook French toast: Heat 1 teaspoon oil and 1/2 teaspoon butter in a 12-inch nonstick skillet over medium-high heat. Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. Transfer the toast to a platter and keep warm in a warm oven. Cook the remaining slices in the same manner, using the remaining 1 teaspoon oil and 1/2 teaspoon butter. Serve with cinnamon syrup.


Per serving : 376 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 57 mg Cholesterol; 72 g Carbohydrates; 10 g Protein; 1 g Fiber; 370 mg Sodium; 230 mg Potassium

5 Carbohydrate Serving

Exchanges: 1 starch, 1/2 nonfat milk, 3 1/2 other carbohydrate, 1 fat

Tips & Notes