Overnight French Toast with Cinnamon Syrup

Categories: Spice mix

Serves: 1 Servings

Ingredients:

1 lg Egg
2 lg Egg whites
3/4 c Skim milk
2 tb Sugar
1 Vanilla
1/4 ts Ground cinnamon
1/8 ts Baking powder
8 sl Italian bread; (1/2 inch thi
2 ts Oil
1 ts Butter
-----cinnamon syrup-----
1/2 c Sugar
1/4 c Dark corn syrup
1/4 ts Ground cinnamon
1/4 c Evaporated skim milk

Instructions:
Recipe by: mary curtis 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 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 1/2 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 1/2 tsp butter

Serve with cinnamon syrup.

Recipes sent to me from Bill, wight@odc.net

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