Cinnamon Breakfast Toast with Orange-Rum Syrup

Cinnamon Breakfast Toast with Orange-Rum Syrup

Prep:
45 mins
Cooking:
5 mins
Level:
Intermediate
Yields:
6 servings (2 slices each)

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.

Baker's Comments

Nutritional Information

  • Serving Size
    1/6 servings (2 slices each) of recipe
  • Calories 630
  • Calories from Fat 170

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 19g 30%
  • Saturated Fat 5g 27%
  • Cholesterol 195mg 65%
  • Sodium 600mg 25%
  • Carbohydrates 97g 32%
  • Dietary Fiber 2g 10%
  • Sugars 60g
  • Protein 15g
  • Vitamin A 4%
  • Vitamin C 6%
  • Calcium 20%
  • Iron 15%

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