*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breakfast                        Low-Cal
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Egg
    2       lg           Egg whites
      3/4   c            Skim milk
    2       tb           Sugar
    1       t            Pure Vanilla extract
      1/4   ts           Ground cinnamon
      1/8   ts           Baking powder
    8       sl           1/2 thick Italian bread
    2       ts           Vegetable oil (Canola)
    1       t            Butter
                         CINNAMON SYRUP
      1/2   c            Sugar
      1/4   c            Dark corn syrup
      1/4   ts           Ground cinnamon
      1/4   c            Evaporated skim milk
   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  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 pitcher. (The syrup can be stored, covered,
   in the refrigerator for up to a week. If
   desired, warm before serving.)
   To cook French toast:  Heat 1 teaspoon of the oil and
   1/2 teaspoon of the butter in a 12-inch nonstick
   skillet over medium-high heat.  Add 4 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 teaspoon oil and 1/2 teaspoon butter.
   Serve with cinnamon syrup.
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