Overnight French Toast with Cinnamon
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1/2 inch thick challah or italian bread
TO PREPARE FRENCH TOAST: In medium-sized mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and baking powder until blended.
Place 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 1/4 cup water.
Bring the mixture to a boil over medium-high heat, stiring contanstantly.
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.