Recipe - Overnight French Toast And Cinnamon Syrup

TOAST
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 1/2" thick cut or sliced up Italian
Bread
2 teaspoon Vegetable oil
1 teaspoon Butter

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 a 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 1 week. If desired, warm before serving.) TO COOK FRENCH TOAST: Heat
1 t oil and One half t butter in a 12inch nonstick skillet over mediumhigh
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 One half t butter. Serve with cinnamon syrup.