Side Pannel
Eating Well's Overnight French Toast W/cinnam
Eating Well's Overnight French Toast W/cinnam
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Calorie, Main Dish, Breakfast
Ingredients List
- 1 lg Egg
- 2 lg Egg whites
- 3/4 c Skim milk
- 2 tb Sugar
- 1 ts Pure Vanilla extract
- 1/4 ts Ground cinnamon
- 1/8 ts Baking powder
- 8 sl 1/2" thick Italian bread
- 2 ts Vegetable oil (Canola)
- 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
Directions
To prepare 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 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 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 1/2 teaspoon of the butter in a 12-inch nonstick
skillet over medium-high 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 1/2 teaspoon
butter. Serve with cinnamon syrup.
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 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 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 1/2 teaspoon of the butter in a 12-inch nonstick
skillet over medium-high 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 1/2 teaspoon
butter. Serve with cinnamon syrup.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
