*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, April 26, 2024 10:17 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Breakfast » Eating Well's Overnight French Toast W/Cinnam
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Eating Well's Overnight French Toast W/Cinnam recipe to your favorite Save to favorite   Discuss Eating Well's Overnight French Toast W/Cinnam recipe Write a comment   Print Eating Well's Overnight French Toast W/Cinnam recipe Print this recipe   Email Eating Well's Overnight French Toast W/Cinnam recipe to friend Email this recipe
  Eating Well's Overnight French Toast W/Cinnam
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 311
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
CINNAMON SYRUP
1/2 cup Sugar
1/4 cup Dark corn syrup
1/4 tsp Ground cinnamon
1/4 cup Evaporated skim milk
Instructions:
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.
Rate this recipe:  
Featured Recipe
» Crumbled Herbal Chicken Breasts
Category: Main Course
Hits: 368
Rating:rating: (2.5)(2.5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com