Overnight French Toast with Cinnamon
Overnight French Toast with Cinnamon recipe
Yield
8 servingsPrep
8 hrsCook
15 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large | eggs |
|
| ¾ | cup | milk |
|
| 2 | tablespoons | sugar |
|
| 1 | teaspoon | vanilla extract |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon | baking powder |
|
| 8 | slices |
challah
or italian bread |
* |
| 4 | tablespoons | butter, unsalted |
|
| Cinnamon syrup | |||
| ½ | cup | sugar |
|
| ¼ | cup | corn syrup, dark | |
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | cup | 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 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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