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Ingredientes
- 1 lrg Egg
- 2 lrg Egg whites
- 3/4 c. Skim lowfat milk
- 2 Tbsp. Sugar
- 1 x Vanilla
- 1/4 tsp Grnd cinnamon
- 1/8 tsp Baking pwdr
- 8 slc Italian bread, (1/2 inch thi
- 2 tsp Oil
- 1 tsp Butter
- 1/2 c. Sugar
- 1/4 c. Dark corn syrup
- 1/4 tsp Grnd cinnamon
- 1/4 c. Evaporated skim lowfat milk
Direcciones
- In amedium-sized bowl, whisk together egg, egg whites, lowfat milk, sugar, vanilla, cinnamon and baking pwdr till well blended.
- Place bread slices 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, then cover dish with plastic wrap. 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, stirring constantly. Boil for 2 min. Remove from heat and stir in evaporated skim lowfat milk. Let cold; transfer to a small pitch
- (The syrup can be stored, covered, in the refrigerator for up to 1 week. I desired hot 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 in four of the soaked bre slices to the pan and cook till golden brown on both sides, 2 to 3 min per side. Transfer to a platter and keep hot in a hot oven. Cook the remaini slices in the same manner, using the remaining 1 tsp oil and 1/2 tsp butter
- Serve with cinnamon syrup.
