Overnight French Toast & Cinnamon Syrup

Overnight french toast takes the morning math out of brunch. The bread does its custard soak in the fridge while you sleep, so by breakfast time the slices are fully saturated and ready to hit the skillet. The trick is the wax paper laid directly on top of the bread before covering with plastic, which keeps the upper slices submerged in the custard instead of drying out overnight.

Using one whole egg plus two egg whites lightens the custard without sacrificing structure, and a quarter teaspoon of cinnamon plus a pinch of baking powder gives the toast a subtle puff and warm spice in every bite. Italian bread is the right call here because the open crumb soaks up custard while the firm crust holds shape during the flip.

The homemade cinnamon syrup is the upgrade. A quick boil of sugar, dark corn syrup, cinnamon, and water finished off the heat with evaporated skim milk gives you something between caramel and dulce de leche. It keeps for a week in the fridge.

Pro Tips

• Use day-old bread. Fresh-from-the-bakery slices fall apart in the custard.
• Press the wax paper directly onto the bread surface to keep top slices submerged.
• Heat the pan to medium-high before adding bread. A cool pan steams instead of browns.
• Boil the syrup the full 2 minutes. Less and you’ll have sugary water; more and it crystallizes when cooled.

Variations

• Use challah or brioche instead of Italian bread for a richer custard French toast.
• Stir a tablespoon of bourbon into the syrup at the end for an adult brunch.
• Top with sliced bananas or fresh berries instead of syrup for a fruit-forward finish.