← All recipes

Overnight French Toast & Cinnamon Syrup

Overnight French Toast & Cinnamon Syrup comes together with Lg Egg, Lg Egg Whites, Skim Milk, Sugar, and Pure Vanilla Extract. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 2
• 3/4 cup
• 2 tbsp
• 1 tsp
• 1/4 tsp
• 1/8 tsp
• 8 1/2
• 2 tsp
• 1 tsp
• 1/2 cup
• 1/4 cup
• 1/4 tsp
• 1/4 cup

Method (preview)

1. 1

   In a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder until well blended.

2. 2

   Place bread slices in a large shallow baking dish and pour egg mixture over the top, turn to coat evenly.

3. 3

   Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap.

4. 4

   Refrigerate overnight.

5. 5

   In a small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 c water.

6. 6

   Bring the mixture to a boil over medium-high heat, stirring constantly.

7. 7

   Boil for 2 minutes.

8. 8

   Remove from heat and stir in evaporated skim milk.

9. 9

   Let cool, transfer to a small pitcher. (The syrup can be stored, covered, in the refrigerator for up to 1 week.

10. 10

    Heat 1 t oil and 1/2 t butter in a 12-inch nonstick skillet over medium-high heat.

11. 11

    Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side.

12. 12

    Transfer the toast to a platter and keep warm in a warm oven.

13. 13

    Cook the remaining slices in the same manner, using the remaining 1 t oil and 1/2 t butter.

14. 14

    Serve with cinnamon syrup.