Blizzard panic has inspired me to share a family recipe

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I'm no different than most and stopped by to pick up a few staples yesterday. Thanks to my mom, here is a way to help combine and consume your oversupply since Blizzard '10 seems to have skipped us.

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

In a small saucepan, stir together sugar, corn syrup, water, and cinnamon. Stirring continuously, bring to a boil over moderate heat, then boil for 2 minutes. Remove from heat. Stir in cream or evaporated milk.

OVERNIGHT CINNAMON FRENCH TOAST

3 eggs 1/2 c. milk 1/8 tsp. baking powder 1/4 tsp. ground cinnamon 1 tsp. vanilla 6 slices French bread, 3/4" thick (double stack slices of bagged bread) 4 tbsp. butter Powdered sugar

Pour cinnamon syrup in the bottom of a 12x9" baking dish (or similar). Evenly sprinkle chopped walnuts. In a medium bowl, whisk together the eggs, milk, sugar, baking powder, cinnamon and vanilla until blended. Place bread in baking dish on top of cinammon syrup. Slowly pour the batter over bread. Ensure that bread is all coated with the batter. Press a piece of waxed paper directly on the bread to cover it and refrigerate the baking dish overnight. In the morning, bake dish at 350 degrees for 40 minutes. Sprinkle generously with powdered sugar and serve.

Do you have something better? Feel free to share.

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