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
It is actually possible to trace the history of recipes far back into the distant past, at least as far into history as the Egyptians, and possibly even further. However, mostly, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. As we move into Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius tells us how the ancient chefs were skilled in the use of many different herbs and spices, including some familiar names such as basil, mint and asafoetida. Continuing our culinary historical journey, there were some interesting books published in the 14th Century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is popular today, but rather recipes for the types of food enjoyed by the nobility of that time. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, such as basil and rosemary. These new foods and tastes led to an explosion in recipe manuscripts, many of which still exist in private collections. Over the succeeding few centuries, the rich and powerful families of Europe strove to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes increased in prestige. However, it was during the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cookery publications are greatly in demand as a result of more people being able to read, more free time and a general increase in wealth. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Overnight French Toast With Cinnamon Syrup recipe.
