*  Exported from  MasterCook  *
 
               E. MICHURA'S OVERNIGHT FRENCH TOAST W/CINNAMO
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Eggs
      3/4   c            Milk
    2       tb           Sugar
    1       t            Pure vanilla extract
      1/4   ts           Ground cinnamon
      1/8   ts           Baking powder
    8                    1/2″ thick slices challah or
                         Italian bread
    4       tb           Unsalted butter
                         CINNAMON SYRUP
      1/2   c            Sugar
      1/4   c            Dark corn syrup
      1/4   ts           Ground cinnamon
      1/4   c            Heavy cream
 
   TO PREPARE FRENCH TOAST:  In medium-sized mixing bowl,
   whisk together eggs, milk, sugar, vanilla, cinnamon
   and baking powder until blended. Blace bread 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 and
   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, stiring contanstantly.
   Boil for 2 minutes. Remove from the heat and stir in
   cream.  Let cool. (The syrup can be stored, covered,
   in the refrigerator for up to 1 week.) TO COOK FRENCH
   TOAST:  In a skillet, heat butter over medium-high
   heat. Add bread (do not crown the pan) and cook until
   golden on both sides, 2 to 3 minutes per side.  Serve
   with cinnamon syrup.
  
 
 
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