Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOAST-----
1 lg Egg
2 lg Egg whites
3/4 c Skim milk
2 tb Sugar
1 t Pure vanilla extract
1/4 ts Ground cinnamon
1/8 ts Baking powder
8 ea 1/2" thick sliced Italian
Bread
2 ts Vegetable oil
1 t Butter
-----SYRUP-----
1/2 c Sugar
1/4 c Dark corn syrup
1/4 ts Ground cinnamon
1/4 c 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 1/4 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 1/2 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 1/2 t butter.
Serve with cinnamon syrup.
