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Overnight French Toast & Cinnamon Syrup
Yield: 4 servings

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

1/2 c sugar
1/4 c dark corn syrup
1/4 ts ground cinnamon
1/4 c 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 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.)

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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