Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Egg |
| 2 larges | Egg whites |
| ¾ cup | Skim milk |
| 2 tablespoons | Sugar |
| 1 teaspoon | Pure vanilla extract |
| ¼ teaspoon | Ground cinnamon |
| ⅛ teaspoon | Baking powder |
| 8 eaches | 1/2\" thick sliced Italian |
| \N \N | Bread |
| 2 teaspoons | Vegetable oil |
| 1 teaspoon | Butter |
| ½ cup | Sugar |
| ¼ cup | Dark corn syrup |
| ¼ teaspoon | Ground cinnamon |
| ¼ cup | Evaporated skim milk |
TOAST
SYRUP
TO PREPARE FRENCH TOAST: In a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder until well blended. Place bread slices in a large shallow baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap. Refrigerate overnight. TO MAKE CINNAMON SYRUP: In a small saucepan, stir together sugar, corn syrup, cinnamon and ¼ c water. Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove from heat and stir in evaporated skim milk. Let cool; transfer to a small pitcher. (The syrup can be stored, covered, in the refrigerator for up to 1 week.
If desired, warm before serving.) TO COOK FRENCH TOAST: Heat 1 t oil and ½ t butter in a 12-inch nonstick skillet over medium-high heat.
Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. Transfer the toast to a platter and keep warm in a warm oven. Cook the remaining slices in the same manner, using the remaining 1 t oil and ½ t butter. Serve with cinnamon syrup.