Overnight French Toast with Cinnamon
Submitted by francelia
Overnight French toast soaks rich challah in a cinnamon-vanilla custard so it fries up golden and custardy in the morning, no fuss. Served with a homemade cinnamon cream syrup you can make a week ahead.
YIELD
8 servingsPREP
8 hrsCOOK
15 minREADY
8 hrsThe genius of overnight French toast is that the work is done before you go to bed. Thick slices of rich challah soak in a cinnamon-vanilla custard all night, so by morning the bread has drunk it all in and fries up golden outside and lush and custardy within, not the thin, eggy version you get from a quick dip.
A pinch of baking powder in the custard is a subtle trick. It gives the toast a slightly lighter, puffier texture.
In the morning, all that is left is a quick fry in butter until both sides are deep gold.
The real treat is the homemade cinnamon syrup: sugar and dark corn syrup boiled with cinnamon, then enriched with a splash of cream until silky. It beats maple for this, and since it keeps in the fridge for a week, you can make it well ahead.
Chef Tips
- Use sturdy challah or Italian bread. Soft sandwich bread turns to mush after an overnight soak.
- Make the cinnamon syrup ahead. It keeps for up to a week and frees you to focus on frying in the morning.
- Do not crowd the skillet, as the recipe notes, so the slices brown and crisp instead of steaming.
Variations
- Use brioche or thick Texas toast in place of challah.
- Add a pinch of nutmeg or some orange zest to the custard.
- Top with fresh berries, powdered sugar or toasted pecans along with the syrup.
Ingredients
Directions
TO PREPARE FRENCH TOAST:
In medium-sized mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and baking powder until blended.
Blace bread 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 and refrigerate overnight.
TO MAKE CINNAMON SYRUP:
In a small saucepan, stir together sugar, corn syrup, cinnamon and ¼ cup water.
Bring the mixture to a boil over medium-high heat, stiring contanstantly. Boil for 2 minutes.
Remove from the heat and stir in cream. Let cool. (The syrup can be stored, covered, in the refrigerator for up to 1 week.)
TO COOK FRENCH TOAST:
In a skillet, heat butter over medium-high heat.
Add bread (do not crown the pan) and cook until golden on both sides, 2 to 3 minutes per side.
Serve with cinnamon syrup.
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