Overnight French Toast with Cinnamon Syrup

Overnight French Toast with Cinnamon Syrup

2 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • French Toast
  • 1 large egg
  • 2 large egg whites
  • ¾ cup nonfat milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon baking powder
  • 8½-inch-thick slices Italian bread
  • 2 teaspoons canola oil, divided
  • 1 teaspoon butter, divided
  • Cinnamon Syrup
  • ½ cup sugar
  • ¼ cup dark corn syrup
  • ¼ teaspoon ground cinnamon
  • ¼ cup water
  • ¼ cup evaporated fat-free milk


  • Active

  • Ready In

  1. To prepare French toast: Whisk together egg, egg whites, milk, 2 tablespoons sugar, vanilla, ¼ 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 ½ cup sugar, corn syrup, ¼ 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 ½ 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 ½ teaspoon butter. Serve with cinnamon syrup.
  • Make Ahead Tip: Cover and refrigerate the syrup (Step 2) can be for up to 1 week. If desired, warm before serving.

Nutrition information

  • Per serving: 267 calories; 5 g fat(1 g sat); 0 g fiber; 52 g carbohydrates; 6 g protein; 10 mcg folate; 51 mg cholesterol; 51 g sugars; 168 IU vitamin A; 0 mg vitamin C; 121 mg calcium; 0 mg iron; 132 mg sodium; 181 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ nonfat milk, 3½ other carbohydrate, 1 fat

Reviews 2

February 04, 2010
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By: EatingWell User
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.
September 29, 2009
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By: ash12380
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.
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