Creamy Maple Syrup¾ cup granulated sugar½ cup evaporated milk1/3 cup maple-flavored pancake syrup1 teaspoon vanilla extract2 tablespoons butterFrench Toast6 large eggs1 cup evaporated milk1 teaspoon vanilla extract½ teaspoon ground cinnamon3 tablespoons butter, divided12 slices whole-wheat or white bread, dividedFor the syrup, combine sugar, ½ cup evaporated milk, syrup and 1 teaspoon vanilla extract in small saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat; stir in 2 tablespoons butter.Makes 1½ cups.For the French toast, whisk together eggs, remaining 1 cup evaporated milk, vanilla extract and cinnamon in medium bowl.Melt 1 tablespoon butter in large, nonstick skillet over medium heat. Dip 4 slices bread in milk mixture and then place in skillet. Cook about 2 minutes per side or until golden. Repeat 2 more times with 2 tablespoons butter and remaining bread. Keep warm in oven. Serve with warm Creamy Maple Syrup. Refrigerate any leftover syrup for another use.Makes 6 servings.Tip: One (12-fluid-ounce) can of Carnation Evaporated Milk is all the evaporated milk you will need for this recipe.