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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.

Source: EatingWell Magazine, September/October 1994


Recipe Summary

8 hrs 30 mins

Nutrition Profile:



French Toast
Cinnamon Syrup


Instructions Checklist
  • 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.


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

Nutrition Facts

267 calories; protein 6.1g; carbohydrates 51.8g; dietary fiber 0.2g; sugars 51.3g; fat 4.6g; saturated fat 1.2g; cholesterol 50.6mg; vitamin a iu 167.8IU; vitamin c 0.2mg; folate 10.3mcg; calcium 121.1mg; iron 0.4mg; magnesium 14.6mg; potassium 181.4mg; sodium 131.5mg.

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