Eating well's overnight french toast w/cinnam
Yield: 4 Servings
Ingredients:
- 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 sl 1/2" thick Italian bread
- 2 ts Vegetable oil (Canola)
- 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:
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.
