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