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Overnight French Toast with Cinnamon Syrup

  • 30 m
  • 8 h 30 m
Patsy Jamieson
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 8/24/2019