Instructions: 1/4 Tsp ground cinnamon
1/8 tsp baking powder
8 1/2 inch thick slices Italian bread
2 tsp vegetable oil, preferably canola
1 tsp butter

To prepare Freanch toast: In a medium-sized bowl, whisk together egg, egg whites, milk, sugar, vanilla, cinnamon and abking powder until well blended.

Place bread slices in a large, shallow baking dish and pour egg mixture over
the top; turn to coat evely. Press a piece of wax paper directly on the bread
to cover it, then cover dish with plastic wrap. Refrigerate overnight.

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 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 tsp oil and 1/2 tsp
butter. Serve with cinnamon syrup (see recipe).

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