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Cinnamon Breakfast Toast with Orange-Rum Syrup

Cinnamon Breakfast Toast with Orange-Rum Syrup
Makes:
6 servings (2 slices each)
Prep Time:
45
minutes
Total Time:
50
minutes
Vegetarian
based on
14 reviews
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.

In this recipe:


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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.


Reviews:

Review This Recipe
  •  Star(s)

    Cinnamon Breakfast Toast with Orange-Rum Syrup

    MARGARET TANNER from TERRE HAUTE, IN

    Loved by all.

  •  Star(s)

    Best Yet

    Misti Bryan from Phelan, CA

    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.

  •  Star(s)

    yummy breakfast

    cindy walters from Lakewood, CA

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

  •  Star(s)

    cinnamon breakfast toast with orange rum syrup

    Maryann O.Neill from nottingham

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

  •  Star(s)

    yummy!

    lisa grella from lansdale, PA

    This looks delicious!

  •  Star(s)

    I loved this one

    David Velke from Leesburg, VA

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

  •  Star(s)

    Wonderful

    Jan Wilkins from Blytheville, AR

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

  •  Star(s)

    wow

    lori withrow from Beavercreek, OH

    tried this recipe for a couple friends. we all enjoyed

  •  Star(s)

    Cinnamon Breakfast Toast with Orange-Rum Syrup

    Vicki Clark from West Fargo, ND

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

  •  Star(s)

    Great at anytime!

    Lidia Lopes from Portugal

    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.

  •  Star(s)

    wonderful anytime meal

    Debbie Hale from MIDLAND, TX

    I love having breakfast for lunch or dinner and this with a couple of pieces of bacon.....Wonderful!

  •  Star(s)

    Cinnamon Breakfast Toast with Orange-Rum Syrup

    Corinne Nahar from NV CU,

    When I was a young girl I was taught to make these by a friend, who called them French Toast. We enjoyed our toasts a lot, especially because it gave us the feeling that we also could cook, just like the grown-ups. I guess the syrup got left out because of the rum content, so thank you very much for posting the 'complete recipe'. It's definately a keeper.

  •  Star(s)

    Delicious treat

    Denece Goldsmith from FORESTON, MN

    Love this recipe although I jazzed it up a bit. I added 1 Tbsp of frozen OJ concentrate to the syrup to pump up the orange flavor. Also, since I used day-old French bread, I only dipped the bread in the milk mix 'cause sitting it in the milk made it too soggy for me.

  •  Star(s)

    Cinnamon Breakfast Toast with Orange-Rum Syrup

    Deb WEITZEL from BOCA RATON, FL

    I served this delicious, different breakfast for visiting out-of-town town company. I prepared the Orange-Rum Syrup the day before. The rest was quick & easy in the morning, I just heated the syrup. Everyone LOVED it! Thanks for sharing!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 630
  • Calories from Fat: 170
  • Total Fat: 19g (30% of DV)
  • Saturated Fat: 5g (27% of DV)
  • Cholesterol: 195mg (65% of DV)
  • Sodium: 600mg (25% of DV)
  • Carbohydrates: 97g (32% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 60g
  • Protein: 15g
  • Vitamin A: 4% of DV
  • Vitamin C: 6% of DV
  • Calcium: 20% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Cinnamon Breakfast Toast with Orange-Rum Syrup

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.

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