3 eggs
1/2 c. milk
2 tbsp. sugar
1/8 tsp. baking powder
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
6 slices bread - egg, French or sourdough - sliced 3/4 inch thick
4 tbsp. butter
Cinnamon Syrup (see following recipe)

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

Before serving, melt butter in skillet. Fry bread over moderate heat until golden on both sides. Do not crowd. Serve with Cinnamon Syrup. Makes 6 slices.

CINNAMON SYRUP:

1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1/2 tsp. ground cinnamon
1/2 c. whipping cream or evaporated milk

In small saucepan, stir together sugar, corn syrup, water and cinnamon. Stirring constantly, bring to a boil over moderate heat; boil for 2 minutes. Remove from heat. Stir in cream or evaporated milk. Cool at least 30 minutes. Syrup thickens as it cools.

May be refrigerated for several months. Serve warm or at room temperature. Makes 1 1/3 cups.