Cinnamon Breakfast Toast with Orange-Rum Syrup

Cinnamon Breakfast Toast with Orange-Rum Syrup
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    6
    servings (2 slices each)

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)

Instructions

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.

Nutritional Information

% Daily Value *

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

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