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Overnight French Toast with Cinnamon Syrup

September/October 1994

Your rating: None Average: 2.7 (11 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.



READER'S COMMENT:
"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 Recipe

Makes: 4 servings

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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

  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.

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).

Carbohydrate Servings: 5

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



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