Servings
Ingredients :
3 lrg Eggs
3/4 cup Milk
2 tbl Sugar
1 tsp Pure vanilla extract
1/4 tsp Ground cinnamon
1/8 tsp Baking powder
8 x 1/2" thick slices challah or
Italian bread
4 tbl Unsalted butter
CINNAMON SYRUP
1/2 cup Sugar
1/4 cup Dark corn syrup
1/4 tsp Ground cinnamon
1/4 cup Heavy cream
Method :
• TO PREPARE FRENCH TOAST: In medium-sized mixing
bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and
baking powder until blended. Blace bread 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 and 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, stiring
contanstantly. Boil for 2 minutes. Remove from the heat and
stir in cream. Let cool. (The syrup can be stored, covered, in
the refrigerator for up to 1 week.) TO COOK FRENCH
• TOAST: In a skillet, heat butter over medium-high heat.
Add bread (do not crown the pan) and cook until golden on
both sides, 2 to 3 minutes per side. Serve with cinnamon
syrup.
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