Overnight French Toast with Cinnamon Syrup

September/October 1994

Your rating: None Average: 2.8 (12 votes)

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.

"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...
Overnight French Toast with Cinnamon Syrup

Makes: 4 servings

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French Toast

  • 1 large egg
  • 2 large egg whites
  • 3/4 cup nonfat milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking powder
  • 8 1/2-inch-thick slices Italian bread
  • 2 teaspoons canola oil, divided
  • 1 teaspoon butter, divided

Cinnamon Syrup

  • 1/2 cup sugar
  • 1/4 cup dark corn syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup water
  • 1/4 cup evaporated fat-free milk


  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.

Tips & Notes

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


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.

Nutrition Bonus: Folate (33% daily value), Selenium (29% dv), Calcium (15% dv).

Carbohydrate Servings: 5

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

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