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Overnight French Toast with Cinnamon

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Recipe

Overnight French Toast with Cinnamon recipe

 

Yield

8 servings

Prep

8 hrs

Cook

15 min

Ready

8 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 large eggs
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¾ cup milk
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2 tablespoons sugar
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1 teaspoon vanilla extract
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¼ teaspoon cinnamon
ground
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teaspoon baking powder
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8 slices challah
or italian bread
*
4 tablespoons butter, unsalted
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Cinnamon syrup
½ cup sugar
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¼ cup corn syrup, dark
¼ teaspoon cinnamon
ground
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¼ cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
3 large eggs
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177 ml milk
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3E+1 ml sugar
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5 ml vanilla extract
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1.3 ml cinnamon
ground
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0.6 ml baking powder
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8 slices challah
or italian bread
*
6E+1 ml butter, unsalted
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Cinnamon syrup
118 ml sugar
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59 ml corn syrup, dark
1.3 ml cinnamon
ground
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59 ml heavy whipping cream
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 20547% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 55mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 0%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 0%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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