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Ingredientes
- 3 lrg Large eggs
- 3/4 c. Lowfat milk
- 2 Tbsp. Sugar
- 1 tsp Pure vanilla extract
- 1/4 tsp Grnd cinnamon
- 1/8 tsp Baking pwdr
- 8 x 1/2" thick slices challah or possibly Italian bread
- 4 Tbsp. Unsalted butter CINNAMON SYRUP
- 1/2 c. Sugar
- 1/4 c. Dark corn syrup
- 1/4 tsp Grnd cinnamon
- 1/4 c. Heavy cream
Direcciones
- TO PREPARE FRENCH TOAST: In medium-sized mixing bowl, whisk together Large eggs, lowfat milk, sugar, vanilla, cinnamon and baking pwdr till blended. Blace bread in a large shallow baking dish and pour egg mix over the top; turn to coat proportionately. Press a piece of wax paper directly on the bread to cover it and chill overnight.
- TO MAKE CINNAMON SYRUP: In a small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 c. water. Bring the mix to a boil over medium-high heat, stiring contanstantly. Boil for 2 min. Remove from the heat and stir in cream. Let cold. (The syrup can be stored, covered, in the refrigerator for up to 1 week.) TO COOK FRENCH
- TOAST: In a skillet, heat butter over medium-high heat. Add in bread (don't crown the pan) and cook till golden brown on both sides, 2 to 3 min per side. Serve with cinnamon syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 4 servings | |
| Calories 329 | |
| Calories from Fat 64 | 19% |
| Total Fat 7.23g | 9% |
| Saturated Fat 3.24g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 231mg | 10% |
| Potassium 148mg | 4% |
| Total Carbs 59.86g | 16% |
| Dietary Fiber 0.6g | 2% |
| Sugars 40.2g | 27% |
| Protein 8.24g | 13% |
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