Categories: Breakfast 
      Yield: 4 servings 
  
      3 lg Eggs 
    3/4 c  Milk 
      2 tb Sugar 
      1 ts Pure vanilla extract 
    1/4 ts Ground cinnamon 
    1/8 ts Baking powder 
      8    1/2" thick slices challah or 
           Italian bread 
      4 tb Unsalted butter 
           CINNAMON SYRUP 
    1/2 c  Sugar 
    1/4 c  Dark corn syrup 
    1/4 ts Ground cinnamon 
    1/4 c  Heavy cream 
  
  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.