Cinnamon Breakfast Toast with Orange-Rum Syrup

(5 stars based on 14 reviews)

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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.

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Cinnamon Breakfast Toast with Orange-Rum Syrup

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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.

Review This Recipe

Cinnamon Breakfast Toast with Orange-Rum Syrup

MARGARET TANNER from TERRE HAUTE, IN

Loved by all.
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.
yummy breakfast

cindy walters from Lakewood, CA

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

lisa grella from lansdale, PA

This looks delicious!
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.
Wonderful

Jan Wilkins from Blytheville, AR

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

lori withrow from Beavercreek, OH

tried this recipe for a couple friends. we all enjoyed
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.
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.
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!
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.
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.
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: 6 servings (2 slices each)

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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