| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Spice mix |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 2 |
lg |
Egg whites |
| 3/4 |
c |
Skim milk |
| 2 |
tb |
Sugar |
| 1 |
|
Vanilla |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Baking powder |
| 8 |
sl |
Italian bread; (1/2 inch thi |
| 2 |
ts |
Oil |
| 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
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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