Oatmeal and French Toast

BAKED OATMEAL

2 cups milk

1¼ cup quick oatmeal

1½ tsp baking powder

dash of salt

½ cup brown sugar

¼ cup oil

2 eggs or Egg Beaters

Optional spices per personal preference such as nutmeg or etc.

Mix dry ingredients. Mix milk, sugar, oil and eggs in blender or food processor. Add to dry ingredients and pour into greased 1 quart baking dish. Refrigerate overnight. Bake @ 325 degrees for 45 minutes.

CINNAMON SYRUP

2 cups sugar

2 cups light corn syrup

½ tsp cinnamon

1 large can evaporated milk

In a small saucepan, stir together sugar, corn syrup and cinnamon. Stir constantly and bring to a boil over moderate heat and boil for 2 minutes.

Remove from heat. Stir in evaporated milk. Cool at least 38 minutes. The syrup will thicken as it cools. May be refrigerated. Serve warm or at room temperature.

OVERNIGHT CINNAMON FRENCH TOAST

3 eggs

½ cup milk

2 tbl sugar

1/8 tsp baking powder

¼ tsp cinnamon

1 tsp vanilla

4 tbl butter

6 slices French, Italian or sourdough bread about ¾ inch thick.

Stir together eggs, milk, sugar, baking powder, cinnamon and vanilla. Place bread on a rimmed baking sheet and slowly pour the batter over. Turn the bread until it is all coated with batter. Press a piece of wax paper directly over the bread to cover it. Refrigerate overnight.

Melt butter in a skillet. Fry bread over moderate heat until golden on both sides.Serve with cinnamon syrup.

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