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Overnight French Toast & Cinnamon Syrup

Overnight French Toast & Cinnamon Syrup is a breakfast recipe made with Lg Egg, Lg Egg Whites, Skim Milk, Sugar, and T Pure Vanilla Extract. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 2
• 3/4 cup
• 2 tbsp
• 1
• 1/4 tsp
• 1/8 tsp
• 8 pc
• 2 tsp
• 1
• 1/2 cup
• 1/4 cup
• 1/4 tsp
• 1/4 cup

Method (preview)

1. 1

   TO PREPARE FRENCH TOAST: In a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder until well blended.

2. 2

   Place bread slices in a large shallow baking dish and pour egg mixture over the top; turn to coat evenly.

3. 3

   Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap.

4. 4

   Refrigerate overnight.

5. 5

   TO MAKE CINNAMON SYRUP: In a small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 c water.

6. 6

   Bring the mixture to a boil over medium-high heat, stirring constantly.

7. 7

   Boil for 2 minutes.

8. 8

   Remove from heat and stir in evaporated skim milk.

9. 9

   Let cool; transfer to a small pitcher. (The syrup can be stored, covered, in the refrigerator for up to 1 week.

10. 10

    Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side.

11. 11

    Transfer the toast to a platter and keep warm in a warm oven.

12. 12

    Cook the remaining slices in the same manner, using the remaining 1 t oil and 1/2 t butter.

13. 13

    Serve with cinnamon syrup.