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
Written recipes as an idea can be traced far back into ancient history, in truth as far back as the early Egyptians, and maybe even further. Interesting though that maybe, sadly, these old records were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to academics is a collection of ancient tablets in the Sumerian language which show 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 wonderful and blissful. Continuing our culinary historical journey, there were two books dating from the 1300s - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are not about the spicy food that appears on menues today, but rather recipes for the types of meals on the tables of the rich and powerful of that period. Over the succeeding few centuries, the rich and powerful families of the West tried to offer the most exotic banquets, and consequentially chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes common in their social group. The TV revolution gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Overnight French Toast With Cinnamon Syrup recipe.
