Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Low-Cal
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 sl 1/2" thick Italian bread
2 ts Vegetable oil (Canola)
1 t Butter
CINNAMON 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 small saucepan, stir
together sugar, corn syrup, cinnamon and 1/4 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 pitcher. (The syrup can be stored, covered,
in the refrigerator for up to a week. If
desired, warm before serving.)
To cook French toast: Heat 1 teaspoon of the oil and
1/2 teaspoon of the butter in a 12-inch nonstick
skillet over medium-high heat. Add 4 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 teaspoon oil and 1/2 teaspoon butter.
Serve with cinnamon syrup.
