Overnight french toast & cinnamon syrup
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Overnight french toast & cinnamon syrup
  French    Cinnamon    Syrup    Breakfast    Toasts  
Last updated 6/12/2012 12:47:24 AM. Recipe ID 8096. Report a problem with this recipe.
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      Title: Overnight french toast & cinnamon syrup
 Categories: Breakfast
      Yield: 4 Servings
 
MMMMM---------------------------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 ea 1/2" thick sliced Italian
           Bread
      2 ts Vegetable oil
      1 ts Butter

MMMMM---------------------------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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Recipe ID 8096 (Apr 03, 2005)

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