Cinnamon Breakfast Toast with Orange-Rum Syrup

Level: Intermediate
Prep Time: 45 min
Cook Time: 5 min
Cooling Time:
Yields: 6 servings (2 slices each)

Description

This Cinnamon Breakfast Toast will become a family favorite! It is a great choice for brunch too! Oranges and rum are produced in Venezuela, so it makes sense that this version of French toast is served with scrumptious syrup flavored with these local gems. Cinnamon also infuses both the egg mixture and syrup. Serve with fresh orange slices for a special touch. To save some time, the syrup can be made ahead and warmed.

Ingredients

  • ORANGE-RUM SYRUP
  • 2 cups water
  • 1 1/2 cups granulated sugar
  • 1 cinnamon stick
  • 5 cloves
  • 1 tablespoon rum
  • Zest of 1 orange
  • BREAKFAST TOAST
  • 1 lb. French bread loaf (ends removed), cut into twelve, 1-inch slices (keep to about 1 inch, no higher than 1 1/4 inches)
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 5 large eggs
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Vegetable oil
  • Fresh orange slices and mint leaves (optional)

Directions

FOR ORANGE-RUM SYRUP:
PLACE
water, sugar, cinnamon stick, cloves, rum and orange zest in medium, heavy-duty saucepan. Cook, stirring occasionally, on medium-high heat until mixture thickens slightly and turns golden, about 40 to 50 minutes. Remove from heat; remove cinnamon stick and cloves. Keep warm or, if to be used later, allow to cool and pour into container; cover and refrigerate. Warm before serving. Makes 1 1/2 cups.

FOR BREAKFAST TOAST:
WHISK
together evaporated milk, eggs, sugar and cinnamon in medium bowl. Pour egg mixture into 13 x 9-inch pan or shallow dish. Place bread slices in milk mixture. Turn bread over to coat evenly.

POUR oil into large skillet to reach 1/8-inch up side. Heat over medium-high heat until oil is very hot. Fry bread slices until golden, about 2 to 3 minutes. Turn over and heat until golden, about 2 minutes. Drain on paper towels. Transfer to warmserving platter. Serve with warm Orange-Rum Syrup. Garnish with orange slices and mint leaves, if desired.

Cinnamon Breakfast Toast with Orange-Rum Syrup

by M. MARGARET , TERRE HAUTE, IN on Jun. 2010

Loved by all.

Best Yet

by M. Misti , Phelan, CA on Jun. 2010

I love the orange with cinnamon. If you really love cinnamon use a cinnamon stick in your hot tea while you enjoy these wonderful delights.

yummy breakfast

by c. cindy , Lakewood, CA on Jun. 2010

I am always trying to find new breakfast meals and this is great. My kids love it

cinnamon breakfast toast with orange rum syrup

by M. Maryann , nottingham on Jun. 2010

Wow it was great tasting to because my husband and his brothers enjoyed it.

yummy!

by l. lisa , lansdale, PA on Jun. 2010

This looks delicious!

I loved this one

by D. David , Leesburg, VA on Jun. 2010

I love french toast and thought I had already found the perfect recipe. This one is awesome.

Wonderful

by J. Jan , Blytheville, AR on May. 2010

I made this Saturday for "Brunch". We loved it! Will do it again for our anniversary brunch......

wow

by l. lori , Beavercreek, OH on May. 2010

tried this recipe for a couple friends. we all enjoyed

Cinnamon Breakfast Toast with Orange-Rum Syrup

by V. Vicki , West Fargo, ND on May. 2010

I will have to give this recipe a try. Looks very easy to make and the kids will love it.

Great at anytime!

by L. Lidia , Portugal on Sep. 2009

These are very similar to the ones I make, but here in Portugal (that's where I live) we usually make this around the holidays X-mas time. Its a specialty here in the Northern part. I make them when ever I have left over bread, great at anytime.