Breakfast

Cinnamon Breakfast Toast with Orange-Rum Syrup

CARNATION® MILKS
Cinnamon Breakfast Toast with Orange-Rum Syrup
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
6 servings (2 slices each)
Recipe Info - Prep Time
Prep 
45 min
Recipe Info - Cook Time
Cook 
5 min
This Cinnamon Breakfast Toast will become a family favorite! 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.

INGREDIENTS

Step 1

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.

Step 2

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.

Step 3

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 warm serving platter. Serve with warm Orange-Rum Syrup. Garnish with orange slices and mint leaves, if desired.

INGREDIENTS

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