Bitsy's Kitchen
Overnight French Toast & Cinnamon Syrup
1 large egg
2 large egg whites
3/4 cup skim milk
2 Tbsp. sugar
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
1/8 tsp. baking powder
8 1/2" thick sliced Italian bread
2 tsp. vegetable oil
1 tsp. butter
1/2 cup sugar
1/4 cup dark corn syrup
1/4 tsp. ground cinnamon
1/4 cup evaporated skim milk
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.
In a 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 1 week. If desired, warm before serving.)
Heat 1 tsp. oil and 1/2 tsp. 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 tsp. oil and 1/2 tsp. butter. Serve with cinnamon syrup.
Yield: 4 servings