Recipe

Overnight French Toast With Cinnamon Syrup Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 2 months, 1 week ago I came across this recipe on Cooking.com and it sounded interesting as you soak the bread overnight. Have no idea how it will turn out, maybe someone will try to make it. Source: © EatingWell Magazine. This is a generic pic of French toast, not mine.... More Prep:30m Cook:270m Servings:4	Thegoldmine
	sounds interesting

Does this look good? Yeah! / Nope

Fans

momo_55gra

midgelet

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Ingredients

Below are their statements, not mine as I have not cooked the recipe and cannot make the statement it is great. I don't usually post a recipe I have not made so how it will turn out is just a guess. Again it just sounded interesting.

This is their text:

A great make ahead brunch dish, this cinnamon-spiced French toast soaks overnight and the cinnamon syrup can be made up to one week in advance.

Make Ahead Tip: Cover and refrigerate the syrup (Step 2) can be for up to 1 week. If desired, warm before serving

For French Toast

1 large egg

2 large egg whites

3/4 cup nonfat milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon baking powder

8 1/2-inch-thick slices Italian bread

2 teaspoons canola oil, divided

1 teaspoon butter, divided

For Cinnamon Syrup:

1/2 cup sugar

1/4 cup dark corn syrup

1/4 teaspoon ground cinnamon

1/4 cup water

1/4 cup evaporated fat-free milk

Directions

To prepare French toast: Whisk together egg, egg whites, milk, 2 tablespoons sugar, vanilla, 1/4 teaspoon cinnamon and baking powder in a medium bowl 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.

To make cinnamon syrup: Stir together 1/2 cup sugar, corn syrup, 1/4 teaspoon cinnamon and water in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove from heat and stir in evaporated milk. Let cool; transfer to a small pitcher.

To cook French toast: Heat 1 teaspoon oil and 1/2 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 1/2 teaspoon butter. Serve with cinnamon syrup.

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Comments

spinach1948 2 months, 1 week ago said:
This is a nice recipe. thanks for sharing it.
5 from me.
Ed

momo_55grandma 2 months, 1 week ago said:
I dont understand the need for bakin powder maybe somone does other than that sounds good thanks high5

pleasantvalleycabins 2 months, 1 week ago said:
I remember my father making French toast once and he let the bread soak for about an hour before he made it. After it was cooked and we started eating it, it was SO HOT in the center that we had to wait a long time to eat it, so if you try this, I'd be cautious. Peg

midgelet 2 months, 1 week ago said:
Don't really need that baking powder. It's such a small amount I made enough overnight french toast ( some with - others without b.p ) and no noticeable difference either way

Just my personal experience and opinion!

Recipe looks very nice, esp the cinnmaon syrup!

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