Overnight French Toast with Cinnamo

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8 hours Prep: 8 hours Cook: 15 minutes
205 calories per serving view nutrition facts
8 servings suggest servings

Ingredients

3large eggs
3/4cup milk
2tablespoons sugar
1teaspoon vanilla extract
1/4teaspoon cinnamon ground
1/8teaspoon baking powder
8slices challah or italian bread
4tablespoons butter, unsalted
Cinnamon syrup
1/2cup sugar
1/4cup corn syrup, dark
1/4teaspoon cinnamon ground
1/4cup heavy whipping cream

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 1/4 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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This is a superb recipe. I didn't use any vinegar (didn't have any in my cupboard), and added grater ginger, brocolli, red pepper, and thickley sliced mushrooms, and WOW! Looked great and was delicious. Definately a favourite.