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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 slc 1/2" thick Italian bread
- 2 tsp Vegetable oil (Canola)
- 1 tsp Butter CINNAMON SYRUP
- 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 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 a week. If you like, 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 4 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 tsp. oil and 1/2 tsp. butter. Serve with cinnamon syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 42 | 16% |
| Total Fat 4.78g | 6% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 58mg | 19% |
| Sodium 133mg | 6% |
| Potassium 167mg | 5% |
| Total Carbs 52.13g | 14% |
| Dietary Fiber 0.2g | 1% |
| Sugars 41.25g | 28% |
| Protein 5.98g | 10% |
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