Overnight French Toast with Cinnamon Syrup

From EatingWell: September/October 1994 — Subscribe Now!

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.

READER'S COMMENT:

"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. "

Overnight French Toast with Cinnamon Syrup Recipe

4 servings

Active Time: 30 minutes

Total Time: 8 1/2 hours (includes chilling overnight)

Nutrition Profile

Ingredients

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

Preparation

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.
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 & Notes

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

Nutrition

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).

5 Carbohydrate Serving

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