INGREDIENTS

INSTRUCTIONS

Recipe by: mary curtis <mcurtis@TSO.CIN.IX.NET> 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 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 pitch (The syrup can be stored, covered, in the
refrigerator for up to 1 week. I desired warm before serving.)  To cook
French toast:  Heat 1 tsp of the oil and 1/2 tsp of the  butter in a
12-inch nonstick skillet over medium-high heat.  Add four  of the
soaked bre slices to the pan and cook until golden on both  sides, 2 to
3 minutes per side.  Transfer to a platter and keep warm  in a warm
oven. Cook the remaini slices in the same manner, using the  remaining
1 tsp oil and 1/2 tsp butter  Serve with cinnamon syrup.  Recipes sent
to me from Bill, wight@odc.net

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Nutrition (calculated from recipe ingredients)
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Calories: 1009
Calories From Fat: 160
Total Fat: 18g
Cholesterol: 199.9mg
Sodium: 373.4mg
Potassium: 470.6mg
Carbohydrates: 201.3g
Fiber: <1g
Sugar: 157.8g
Protein: 19.7g