| 1 | To prepare french toast: in a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and baking powder until well blended. |
| 2 | Place bread slices in a large shallow baking dish and pour egg mixture over the top; turn to coat evenly. |
| 3 | Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap. |
| 4 | Refrigerate overnight. |
| 5 | To make cinnamon syrup: in a small saucepan, stir together sugar, corn syrup, cinnamon and ?c water. |
| 6 | Bring the mixture to a boil over medium-high heat, stirring constantly. |
| 7 | Boil for 2 minutes. |
| 8 | Remove from heat and stir in evaporated skim milk. |
| 9 | Let cool; transfer to a small pitcher. |
| 10 | (the syrup can be stored, covered, in the refrigerator for up to 1 week. |
| 11 | If desired, warm before serving). |
| 12 | To cook french toast: heat 1 t oil and ?t butter in a 12-inch nonstick skillet over medium-high heat. |
| 13 | Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. |
| 14 | Transfer the toast to a platter and keep warm in a warm oven. |
| 15 | Cook the remaining slices in the same manner, using the remaining 1 t oil and ?t butter. |
| 16 | Serve with cinnamon syrup |
