Categories: Breakfast 
      Yield: 4 servings 
  
-----------------------------------TOAST----------------------------------- 
      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 ea 1/2" thick sliced Italian 
           Bread 
      2 ts Vegetable oil 
      1 ts Butter 
 
-----------------------------------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 a small saucepan, stir together sugar, corn 
  syrup, cinnamon and 1/4 c 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 1 week. 
  If 
  desired, warm before serving.) 
  TO COOK FRENCH TOAST:  Heat 1 t oil and 1/2 t 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 
  the toast to a platter and keep warm in a warm oven.  Cook the remaining 
  slices in the same manner, using the remaining 1 t oil and 1/2 t butter. 
  Serve with cinnamon syrup.