Eating Well's Overnight French Toast With Cinnam

Directions

1. To prepare French toast: In a medium-sized bowl, whisk together egg, egg whites, lowfat milk, sugar, vanilla, cinnamon and baking pwdr till well blended. Place bread slices in a large, shallow baking dish and pour egg mix over the top; turn to coat proportionately. Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap.
2. Chill overnight. To make cinnamon syrup: In small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 c. water. Bring the mix to a boil over medium-high heat, stirring constantly. Boil for 2 min.
3. Remove from heat and stir in evaporated skim lowfat milk. Let cold; transfer to a small pitcher. (The syrup can be stored, covered, in the refrigerator for up to a week. If you like, hot before serving.) To cook French toast: Heat 1 tsp. of the oil and 1/2 tsp. of the butter in a 12-inch nonstick skillet over medium-high heat. Add in 4 of the soaked bread slices to the pan and cook till golden brown on both sides, 2 to 3 min per side. Transfer the toast to a platter and keep hot in a hot oven. Cook the remaining slices in the same manner, using the remaining 1 tsp. oil and 1/2 tsp. butter. Serve with cinnamon syrup.