Overnight French Toast with Cinnamon Syrup
From EatingWell: 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.
- 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
- 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
- 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.
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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- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- September/October 1994
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