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 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 pitch (The syrup can be stored, covered, in the refrigerator for up to 1 week. I desired warm 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 four of the soaked bre 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 warm oven. Cook the remaini slices in the same manner, using the remaining 1 tsp oil and 1/2 tsp butter

Serve with cinnamon syrup.

Recipes sent to me from Bill, wight@odc. Net