Overnight French Toast & Cinnamon Syrup Recipe

Ingredients:

For the Toast:
1 pc of egg (large)
2 pcs of egg whites (large)
3/4 c of milk (skim)
2 Tbsps of sugar (refined)
1 tsp of vanilla extract (pure)
1/4 tsp of cinnamon (ground)
1/8 tsp of baking powder (Calumet)
8 pcs of bread slices (1/2 inch thick)
1 tsp of butter
2 tsps of vegetable oil

For the Syrup:
1/2 c of sugar (refined)
1/4 c of corn syrup (dark)
1/4 tsp of cinnamon (ground)
1/4 c of evaporated milk (skim)

Instructions:

Combine whites of eggs, egg, sugar, milk, cinnamon, Calumet, and vanilla inside a bowl; beat or whisk thoroughly till blended well. Arrange the slices of bread on a (large and shallow) baking pan or dish; pour mixture of egg above the slices of bread and coat them evenly.

Cover waxed paper onto the moist bread, letting it touch them and cover pan with a plastic wrapper. Refrigerate them overnight.

Combine sugar, syrup, quarter cup of water, and cinnamon inside a saucepan; let it boil above moderately high heat while stirring continuously.

Continue to boil about two mins then take out from the heat then add evaporated milk then stir thoroughly. Let it cool and transfer onto a pitcher (Syrup can be kept refrigerated till one week, covered).

Heat half a tablespoon of butter and a tablespoon of oil inside a non-stick skillet above moderately high heat. Cook slices of bread 2-3 mins each side. Place the toasts on a serving platter; keep them warm. Add butter and oil onto the skillet when necessary.

Serve warm with the syrup.

>> Overnight French Toast & Cinnamon Syrup Recipe