Recipe - Eating Wells Overnight French Toast Wcinnam

1 lg Egg
2 lg Egg whites
Three fourths cup Skim milk
2 tablespoon Sugar
1 teaspoon Pure Vanilla extract
One fourth teaspoon Ground cinnamon
1/8 teaspoon Baking powder
8 sl 1/2" thick Italian bread
2 teaspoon Vegetable oil (Canola)
1 teaspoon Butter
CINNAMON SYRUP
One half cup Sugar
One fourth cup Dark corn syrup
One fourth teaspoon Ground cinnamon
One fourth cup Evaporated skim milk

To prepare French toast: In a mediumsized 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 One fourth cup water. Bring the mixture
to a boil over mediumhigh 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 One half teaspoon of the butter in a 12inch nonstick
skillet over mediumhigh 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 One half teaspoon
butter. Serve with cinnamon syrup.