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E. Michura's Overnight French Toast W/cinnamo

Yield: 4 Servings

Ingredients and directions for this recipe

3 lg Eggs
3/4 c Milk
2 tb Sugar
1 ts Pure vanilla extract
1/4 ts Ground cinnamon
1/8 ts Baking powder
8 1/2" thick slices challah or
Italian bread
4 tb Unsalted butter
CINNAMON SYRUP
1/2 c Sugar
1/4 c Dark corn syrup
1/4 ts Ground cinnamon
1/4 c Heavy cream

TO PREPARE FRENCH TOAST: In medium-sized mixing bowl, whisk together
eggs, milk, sugar, vanilla, cinnamon and baking powder until blended.
Blace bread 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 and refrigerate overnight. TO MAKE CINNAMON
SYRUP: In a small saucepan, stir together sugar, corn syrup, cinnamon
and 1/4 cup water. Bring the mixture to a boil over medium-high heat,
stiring contanstantly. Boil for 2 minutes. Remove from the heat and
stir in cream. Let cool. (The syrup can be stored, covered, in the
refrigerator for up to 1 week.) TO COOK FRENCH TOAST: In a skillet,
heat butter over medium-high heat. Add bread (do not crown the pan)
and cook until golden on both sides, 2 to 3 minutes per side. Serve
with cinnamon syrup.

See also:
Previous recipe E. J.'s Chocolate Peanut Butter Pie
Next recipe E1989 Ics World Championship Bowl Of Redf

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