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Add a photoServings: 4
Ingredients
- 1 lrg Egg
- 2 lrg Egg whites
- 3/4 c. Skim 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 sliced Italian
- Â Â Bread
- 2 tsp Vegetable 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
Directions
- TO PREPARE FRENCH TOAST: In a medium-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 pitcher. (The syrup can be stored, covered, in the refrigerator for up to 1 week. If you like, hot before serving.) TO COOK FRENCH TOAST: Heat 1 t oil and 1/2 t butter in a 12-inch nonstick skillet over medium-high heat. Add in four of the soaked bread slices to the pan and cook till golden brown on both sides, 2 to 3 min per side. Transfer the toast to a platter and keep hot in a hot oven. Cook the remaining slices in the same manner, using the remaining 1 t oil and 1/2 t butter. Serve with cinnamon syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 56 | 18% |
| Total Fat 6.34g | 8% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 65mg | 22% |
| Sodium 189mg | 8% |
| Potassium 178mg | 5% |
| Total Carbs 56.91g | 15% |
| Dietary Fiber 0.4g | 1% |
| Sugars 41.43g | 28% |
| Protein 6.94g | 11% |
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