French
Toast with Cinnamon Syrup
1 Large Egg
2 Large Egg Whites
¾ Cup Milk
2 Tbsp. Sugar
1 teas. Watkins
Vanilla, Original Double Strength
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, Watkins 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.
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