Overnight French Toast with Cinnamon Syrup

  • Active Time 30m
  • Total Time 8h 30m

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 for up to 1 week. If desired, warm before serving.

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 slices (1/2 inch thick) 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

For 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.

For 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 Publisher. All rights reserved.

RecID 9667

nutrition information per serving

376 calories; 6g total fat; 2g total saturated fat; 57mg cholesterol; 370mg sodium; 72g carbohydrates; 1g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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