| 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.
A Message from our Provider:
“Jesus: He’s holding your atoms together”