Overnight French Toast & Cinnamon Syrup
Yield: 4 servings
1 lg egg
2 lg egg whites
3/4 c skim milk
2 tb sugar
1 ts pure vanilla extract
1/4 ts ground cinnamon
1/8 ts baking powder
8 1/2" thick sliced Italian bread
2 ts vegetable oil
1 ts butter
1/2 c sugar
1/4 c dark corn syrup
1/4 ts ground cinnamon
1/4 c evaporated skim milk
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.
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.)
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.