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Overnight French Toast with Cinnamon Syrup

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  8 Hours 30 Minutes
  4 servings
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.

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


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 376
Fat. Total: 6g
Protein: 10g
Carbohydrates, Total: 72g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 57mg
Sodium: 370mg
% Cal. from Fat: 14%
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