TOAST
1 large egg
2 large egg whites
3/4 cup skim milk
2 tbsp sugar
1 tsp pure vanilla extract
1/4 tsp ground cinnamon
1/8 tsp baking powder
8 each 1/2 thick sliced italian
1 bread
2 tsp vegetable oil
1 tsp butter
SYRUP
1/2 cup sugar
1/4 cup dark corn syrup
1/4 tsp ground cinnamon
1/4 cup evaporated skim milk
Directions
TO PREPARE FRENCH TOAST: 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. TO MAKE CINNAMON SYRUP: In a
small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 c
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.) TO COOK FRENCH TOAST: Heat 1 t oil
and 1/2 t 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 t oil and 1/2 t butter. Serve
with cinnamon syrup.
Servings: 4 servings
Overnight French Toast & Cinnamon Syrup Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
We are able to trace the history of `recipes` back into antiquity, in truth as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
As our culinary historical trip moves on a few more years there were a couple of recipe books from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared for the nobility of that time. In the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in cookery books, most of which are kept safe in private collections. The introduction of television gave us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Overnight French Toast & Cinnamon Syrup recipe.
