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-> [Breakfast, French, Western European] -> [E. michura's overnight french toast w/cinnamo Recipe] |
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E. michura's overnight french toast w/cinnamo
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| Artist: |
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| Categories: |
Breakfast, French, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| large | Eggs | | 3/4
| cup | Milk | | 2
| tbsp | Sugar | | 1
| tsp | Pure vanilla extract | | 1/4
| tsp | Ground cinnamon | | 1/8
| tsp | Baking powder | | 8
| | ? thick slices challah or | | | Italian bread | | 4
| tbsp | Unsalted butter | | | CINNAMON SYRUP | | 1/2
| cup | Sugar | | 1/4
| cup | Dark corn syrup | | 1/4
| tsp | Ground cinnamon | | 1/4
| cup | Heavy cream |
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Procedures:
| 1 | To prepare french toast: in medium-sized mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and baking powder until blended. | | 2 | Blace bread in a large shallow baking dish and pour egg mixture over the top; turn to coat evenly. | | 3 | Press a piece of wax paper directly on the bread to cover it and refrigerate overnight. | | 4 | To make cinnamon syrup: in a small saucepan, stir together sugar, corn syrup, cinnamon and ?cup water. | | 5 | Bring the mixture to a boil over medium-high heat, stiring contanstantly. | | 6 | Boil for 2 minutes. | | 7 | Remove from the heat and stir in cream. | | 8 | Let cool. | | 9 | (the syrup can be stored, covered, in the refrigerator for up to 1 week). | | 10 | To cook french toast: in a skillet, heat butter over medium-high heat. | | 11 | Add bread (do not crown the pan) and cook until golden on both sides, 2 to 3 minutes per side. | | 12 | Serve with cinnamon syrup |
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