1. FOR Creamy Maple Syrup: Combine sugar, 1/2 cup evaporated milk, syrup and 1 teaspoon vanilla extract in small saucepan. 2. Cook over medium heat, stirring constantly, until sugar is dissolved. 3. Remove from heat; stir in 2 tablespoons butter. Makes 1 1/2 cups. 4. FOR FRENCH TOAST: whisk together eggs, remaining 1 cup evaporated milk, vanilla extract and cinnamon in medium bowl. 5. Melt 1 tablespoon butter in large, nonstick skillet over medium heat. 6. Dip 4 slices bread in milk mixture and then place in skillet. 7. Cook about 2 minutes per side or until golden. Repeat 2 more times with with 2 tablespoons butter and remaining bread. 8. Keep warm in oven. 9. Serve with warm Creamy Maple Syrup. 10. Refrigerate any leftover syrup for another use. 11. Tip: One 12 fl. oz. can is all the evaporated milk you will need for this recipe. ---------------------------------------------------------------------------
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