Overnight french toast with cinnamon syrup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Egg |
| 2 | larges | Egg whites |
| ¾ | cup | Skim milk |
| 2 | tablespoons | Sugar |
| 1 | Vanilla | |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Baking powder |
| 8 | slices | Italian bread; (1/2 inch thi |
| 2 | teaspoons | Oil |
| 1 | teaspoon | Butter ---cinnamon syrup----- |
| ½ | cup | Sugar |
| ¼ | cup | Dark corn syrup |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | cup | Evaporated skim milk |
Directions
Recipe by: mary curtis <mcurtis@...> 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 cup 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 pitch (The syrup can be stored, covered, in the refrigerator for up to 1 week. I desired warm before serving.) To cook French toast: Heat 1 tsp of the oil and ½ tsp of the butter in a 12-inch nonstick skillet over medium-high heat. Add four of the soaked bre slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm in a warm oven. Cook the remaini slices in the same manner, using the remaining 1 tsp oil and ½ tsp butter Serve with cinnamon syrup.