Categories: Breakfast, Low-cal, Main dish 
      Yield: 4 servings 
  
      1 lg Egg 
      2 lg Egg whites 
    3/4 c  Skim milk 
      2 tb Sugar 
      1 ts 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 ts 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.