Overnight Cinnamon French Toast with Cinnamon Syrup
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Serves/Makes: 6
Ready in: > 5 hrs
***FRENCH TOAST***
- 3 large eggs
- 1/2 cup milk
- 2 tablespoons sugar
- 1/8 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 6 slices (.75 inch thick) bread
- 4 tablespoons butter, melted
***CINNAMON SYRUP***
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream or evaporated milk
FRENCH TOAST: In a medium bowl, whisk together the eggs, milk, sugar, baking powder, cinnamon and vanilla until blended. Place bread on a rimmed baking sheet and slowly pour batter over all. Turn the bread to coat both sides. Cover and refrigerate overnight. Before serving, melt butter in a skillet. Fry bread over moderate heat until golden on both sides. Serve with Cinnamon Syrup. CINNAMON SYRUP: In a small saucepan, stir together sugar, corn syrup, water and cinnamon. Stir constantly as you bring to a boil over moderate heat. Boil for 2 minutes. Remove from heat. Stir in cream or evaporated milk. Cool for at least 30 minutes. Syrup will thicken as it cools. This may be refrigerated for several months. Serve warm or at room temperature.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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