*  Exported from  MasterCook  *
 
                  OVERNIGHT FRENCH TOAST & CINNAMON SYRUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TOAST-----
    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       ea           1/2″ thick sliced Italian
                         Bread
    2       ts           Vegetable oil
    1       t            Butter
                         -----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 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.)
   TO COOK FRENCH TOAST:  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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving