| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | French | Breakfast, Low-cal, Main dish | 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.
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