Cinnamon Breakfast Toast with Orange-Rum Syrup

Cinnamon Breakfast Toast with Orange-Rum Syrup

In this recipe:

based on 14 reviews
This Looks YUMMY!
5
45 min.
prep
50 min.
total
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)
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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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Cinnamon Breakfast Toast with Orange-Rum Syrup

Loved by all.

- MARGARET TANNER from TERRE HAUTE, IN

Best Yet

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.

- Misti Bryan from Phelan, CA

yummy breakfast

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

- cindy walters from Lakewood, CA

cinnamon breakfast toast with orange rum syrup

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

- Maryann O.Neill from nottingham

yummy!

This looks delicious!

- lisa grella from lansdale, PA

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • 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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