French Toast with Cinnamon Syrup

1 Large Egg
2 Large Egg Whites
¾ Cup Milk
2 Tbsp. Sugar
1 teas. Watkins Vanilla Extract
¼ teas. Watkins Cinnamon
Pinch Watkins Baking Powder
8 Slices Texas Toast or French bread, sliced ½-inch thick
2 teas. Watkins Original Grapeseed Oil
1 teas. Butter

Cinnamon syrup:
½ Cup Sugar
¼ Cup Corn Syrup
¼ teas. Watkins Cinnamon
¼ Cup Evaporated Skim Milk

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.

Cinnamon syrup: In a small saucepan, stir together sugar, corn syrup, cinnamon and ¼ 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.

To cook French Toast: Heat 1 teaspoon oil and ½ teaspoon butter in a 12-inch nonstick skillet over medium-high heat. Add four of the soaked bread 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 pre-heated low oven. Cook the remaining slices in the same manner, using the remaining 1 teaspoon oil and ½ teaspoon butter. Serve with cinnamon syrup.

Back

© Copyright 1999 The Rising Stars Team  

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.