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 can read the history of `recipes` back into distant history, certainly as far into history as the early Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient records were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius created some documents which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main course and desserts, a very modern way of dining. He also informs us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices created a torrent in recipe books, most of which still exist in private collections. The arrival of television brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Overnight French Toast & Cinnamon Syrup recipe.
