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Overnight French Toast And Cinnamon Syrup

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Vegetables French Breakfast 4 Servings

INGREDIENTS

1 Egg
2 Egg whites
3/4 c Skim milk
2 T Sugar
1 t Pure vanilla extract
1/4 t Ground cinnamon
1/8 t Baking powder
8 1/2" thick sliced Italian
Bread
2 t Vegetable oil
1 t Butter
1/2 c Sugar
1/4 c Dark corn syrup
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 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.

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Nutrition (calculated from recipe ingredients)
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Calories: 1475
Calories From Fat: 924
Total Fat: 104.2g
Cholesterol: 457.7mg
Sodium: 3536mg
Potassium: 117.7mg
Carbohydrates: 59.4g
Fiber: <1g
Sugar: 39.4g
Protein: 81.9g


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