| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | French | Breakfast | 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 | 1/2" thick sliced Italian | |
| Bread | ||
| 2 | ts | Vegetable oil |
| 1 | ts | Butter |
| 1/2 | c | Sugar |
| 1/4 | c | Dark corn syrup |
| 1/4 | ts | Ground cinnamon |
| 1/4 | c | Evaporated skim milk |
INSTRUCTIONS
TOAST SYRUP 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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