Overnight French Toast With Cinnamon Syrup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 large: Egg,
2 large: Egg whites,
3/4 cup: Skim milk,
2 tbsp: Sugar,
1: Vanilla,
1/4 tsp: Ground cinnamon,
1/8 tsp: Baking powder,
8 slice: Italian bread, (1/2 inch thi
2 tsp: Oil,
1 tsp: Butter ----cinnamon syrup-----,
1/2 cup: Sugar,
1/4 cup: Dark corn syrup,
1/4 tsp: Ground cinnamon,
1/4 cup: Evaporated skim milk,
Directions:
Recipe by: mary curtis 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 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 pitch (The syrup can be stored, covered, in the
refrigerator for up to 1 week. I desired warm before serving.)
To cook French toast: Heat 1 tsp of the oil and 1/2 tsp of the
butter in a 12-inch nonstick skillet over medium-high heat. Add four
of the soaked bre slices to the pan and cook until golden on both
sides, 2 to 3 minutes per side. Transfer to a platter and keep warm
in a warm oven. Cook the remaini slices in the same manner, using the
remaining 1 tsp oil and 1/2 tsp butter
Serve with cinnamon syrup.
Source from luhu.jp
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 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 pitch (The syrup can be stored, covered, in the
refrigerator for up to 1 week. I desired warm before serving.)
To cook French toast: Heat 1 tsp of the oil and 1/2 tsp of the
butter in a 12-inch nonstick skillet over medium-high heat. Add four
of the soaked bre slices to the pan and cook until golden on both
sides, 2 to 3 minutes per side. Transfer to a platter and keep warm
in a warm oven. Cook the remaini slices in the same manner, using the
remaining 1 tsp oil and 1/2 tsp butter
Serve with cinnamon syrup.
Source from luhu.jp
Tags
Spice mix