Side Pannel
Overnight French Toast and Cinnamon Syrup
Overnight French Toast and Cinnamon Syrup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breakfast
Ingredients List
- -----------------------------------TOAST-----------------------------------
- 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 1/2" thick sliced Italian
- Bread
- 2 ts Vegetable oil
- 1 ts Butter
Directions
SYRUP
1/2 c Sugar
1/4 c Dark corn syrup
1/4 ts Ground cinnamon
1/4 c Evaporated skim milk
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 a small saucepan, stir
together sugar, corn syrup, cinnamon and 1/4 c 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 1 week. If desired, warm before serving.) TO COOK FRENCH TOAST: Heat
1 t oil and 1/2 t butter in a 12-inch nonstick skillet over medium-high
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 1/2 t butter. Serve with cinnamon syrup.
1/2 c Sugar
1/4 c Dark corn syrup
1/4 ts Ground cinnamon
1/4 c Evaporated skim milk
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 a small saucepan, stir
together sugar, corn syrup, cinnamon and 1/4 c 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 1 week. If desired, warm before serving.) TO COOK FRENCH TOAST: Heat
1 t oil and 1/2 t butter in a 12-inch nonstick skillet over medium-high
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 1/2 t butter. Serve with cinnamon syrup.
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