1 large egg
2 large egg whites
3/4 cup skim milk
2 tbsp sugar
1 vanilla
1/4 tsp ground cinnamon
1/8 tsp baking powder
8 slice italian bread, (1/2 inch thi
2 tsp oil
BUTTER CINNAMON SYRUP
1/2 cup sugar
1/4 cup dark corn syrup
1/4 tsp ground cinnamon
1/4 cup evaporated skim milk
Directions
Recipe by: mary curtis
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 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 pitch (The syrup can be stored, covered, in the
refrigerator for up to 1 week. I desired warm before serving.)
To cook French toast: Heat 1 tsp of the oil and 1/2 tsp of the
butter in a 12-inch nonstick skillet over medium-high heat. Add four
of the soaked bre slices to the pan and cook until golden on both
sides, 2 to 3 minutes per side. Transfer to a platter and keep warm
in a warm oven. Cook the remaini slices in the same manner, using the
remaining 1 tsp oil and 1/2 tsp butter
Serve with cinnamon syrup.
Servings: 1 servings
Overnight French Toast With Cinnamon Syrup Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
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The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a series of stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into Roman times around 25BC a man called Apicius created some documents describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into starters, main course and dessert, a very modern way of dining. Additionally, he describes how the early Romans used many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and dill. Moving on, we have two interesting books dating from the fourteenth century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the indian food that we all know today, but instead accounts of the types of meals prepared by the cooks of the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for a torrent in recipe manuscripts, the majority of which are kept safe in private cookery archives. By the advent of the 1900s, cooking publications were in high demand, due to better eduction, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Overnight French Toast With Cinnamon Syrup recipe.
