| 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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