Recipe#2234

Title: French Toast 01

From: Mike Henley mike.henley@yob.com 
 Newsgroups: rec.food.recipes 
 Subject: Oven French Toast 
 Message-ID: <8259.150.uupcb@yob.com> 
 Date: Tue, 13 Sep 1994 08:18:07 -0400 (EDT) 

Yield: 4 servings
 1 lg egg
 2 lg egg whites
 3/4 c skim milk
 2 tb sugar     
 1 ts pure vanilla extract
 1/4 ts ground cinnamon
 1/8 ts baking powder
 8 1/2" thick sliced Italian bread
 2 ts vegetable oil
 1 ts butter
 1/2 c sugar
 1/4 c dark corn syrup
 1/4 ts ground cinnamon
 1/4 c evaporated skim milk
 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.
 In a small saucepan, stir together sugar, corn syrup, cinnamon and
 1/4 c 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
 1 week.  If desired, warm before serving.)
 Heat 1 t oil and 1/2 t butter in a 12-inch nonstick skillet over
 medium-high heat.  Add four 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 t
 oil and 1/2 t butter.  Serve with cinnamon syrup.