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.

Patsy Jamieson
Source: EatingWell Magazine, September/October 1994

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Recipe Summary

total:
8 hrs 30 mins
Servings:
4
Nutrition Profile:
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Ingredients

French Toast
Cinnamon Syrup

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

Make Ahead Tip: Cover and refrigerate the syrup (Step 2) can be for up to 1 week. If desired, warm before serving.

Nutrition Facts

267 calories; protein 6.1g 12% DV; carbohydrates 51.8g 17% DV; exchange other carbs 3.5; dietary fiber 0.2g 1% DV; sugars 51.3g; fat 4.6g 7% DV; saturated fat 1.2g 6% DV; cholesterol 50.6mg 17% DV; vitamin a iu 167.8IU 3% DV; vitamin c 0.2mg; folate 10.3mcg 3% DV; calcium 121.1mg 12% DV; iron 0.4mg 2% DV; magnesium 14.6mg 5% DV; potassium 181.4mg 5% DV; sodium 131.5mg 5% DV; thiaminmg 4% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/30/2011
Easy to make and tasty! I didn't care for the syrup too much - but I'm not a syrup person. I put berries and sprinkled some cinnamon on this for a yummy and satisfying breakfast. Read More
Rating: 3 stars
10/30/2011
I have had this recipe for years and have been making it for everyone's birthday breakfast in my house. I use challah and it is awesome! We all love the syrup and wouldn't think to use any other. I always serve it to perfection with fresh berries on top. Read More