Overnight French Toast & Cinnamon Syrup
Overnight French Toast and Cinnamon Syrup recipe
Yield
6 servingsPrep
8 hrsCook
30 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Toast | |||
| 1 |
eggs
|
*
|
|
| 2 |
egg whites
|
*
|
|
| ¾ | cup |
milk, skim
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
vanilla extract
pure |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
baking powder
|
|
| 8 | slices |
bread, italian
1/2 inch thick |
* |
| 2 | teaspoons |
vegetable oil
|
|
| 1 | teaspoon |
butter
|
|
| Syrup | |||
| ½ | cup |
sugar
|
|
| ¼ | cup |
corn syrup, dark
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | cup |
evaporated milk
skim |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Toast | |||
| 1 | each |
eggs
|
*
|
| 2 | each |
egg whites
|
*
|
| 177 | ml |
milk, skim
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
pure |
|
| 1.3 | ml |
cinnamon
ground |
|
| 0.6 | ml |
baking powder
|
|
| 8 | slices |
bread, italian
1/2 inch thick |
* |
| 1E+1 | ml |
vegetable oil
|
|
| 5 | ml |
butter
|
|
| Syrup | |||
| 118 | ml |
sugar
|
|
| 59 | ml |
corn syrup, dark
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 59 | ml |
evaporated milk
skim |
|
Directions
In a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder 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.
Heat 1 teaspoon oil and ½ 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 ½ teaspoon butter.
Serve with cinnamon syrup.
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, stirring constantly.
Boil for 2 minutes.
Remove from heat and stir in evaporated skim milk.
Let cool; transfer to a small pitcher.
(The syrup can be stored, covered, in the refrigerator for up to 1 week. If desired, warm before serving.)
