Recipe - Overnight French Toast With Cinnamon Syrup

1 lg Egg
2 lg Egg whites
Three fourths cup Skim milk
2 tablespoon Sugar
1 Vanilla
One fourth teaspoon Ground cinnamon
1/8 teaspoon Baking powder
8 sl Italian bread; (One half inch thi
2 teaspoon Oil
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

Recipe by: mary curtis mcurtis@TSO.CIN.IX.NET 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 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 One half tsp of the butter in a
12inch nonstick skillet over mediumhigh 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 One half tsp butter

Serve with cinnamon syrup.

Recipes sent to me from Bill, wight@odc.net