Eating Well's Overnight French Toast W Cinnam Recipe




Eating Well's Overnight French Toast W Cinnam Ingredients

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 slice 1/2 thick italian bread
2 tsp vegetable oil (canola)
1 tsp butter
1 cinnamon syrup
1/2 cup sugar
1/4 cup dark corn syrup
1/4 tsp ground cinnamon
1/4 cup evaporated skim milk

A Recipe for
Eating Well's Overnight French Toast W Cinnam

 

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




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Charles De Gaulle



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Anyhow, the hole in the doughnut is at least digestible.

H.L. Mencken



Eating Well's Overnight French Toast W Cinnam

There is no sincerer love than the love of food.

George Bernard Shaw (1856-1950)






Eating Well's Overnight French Toast W Cinnam Directions

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 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 a week.
If desired, warm before serving.) To cook French toast: Heat 1
teaspoon of the oil and 1/2 teaspoon of the butter in a 12-inch
nonstick skillet over medium-high heat. Add 4 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 teaspoon oil and 1/2 teaspoon butter. Serve with cinnamon
syrup.

Serves: 4

 

 

 

 

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