Overnight French Toast & Cinnamon Syrup

Directions

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.

Heat 1 teaspoon oil and ½ teaspoon 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 teaspoon oil and ½ teaspoon butter.

Serve with cinnamon syrup.

Cinnamon Syrup: In a small saucepan, stir together sugar, corn syrup, cinnamon and ¼ cup 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.)