Overnight french toast & cinnamon syrup

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



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.

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