Cinnamon french toast puf

Yield: 100 Servings

Measure Ingredient
3¾ quart WATER; WARM
15 EGGS SHELL
13 ounces MILK; DRY NON-FAT L HEAT
6 pounds BREAD SNDWICH 22OZ #51
7½ pounds FLOUR GEN PURPOSE 10LB
1¼ pounds SUGAR; GRANULATED 10 LB
2 pounds SUGAR; BROWN, 2 LB
6 ounces BAKING POWDER
5 tablespoons CINNAMON GROUND 1 LB CN
2⅓ tablespoon IMITATION VANILLA
2 ounces SALT TABLE 5LB

TEMPERATURE: 375 F. DEEP FAT

:

1. COMBINE EGGS, SUGAR, SALT, VANILLA, MILK AND WATER IN MIXER BOWL.

BEAT AT MEDIUM SPEED UNTIL WELL BLENDED.

2. ADD SLOWLY FLOUR AND BAKING POWDER; MIX AT MEDIUM SPEED UNTIL SMOOTH.

3. CUT BREAD IN HALF DIAGONALLY. DIP HALF SLICES OF BREAD IN BATTER.

DRAIN.

4. FRY UNTIL GOLDEN BROWN. DRAIN ON ABSORBENT PAPER.

5. WHILE PUFFS ARE STILL WARM, ROLL IN CINNAMON SUGAR FILLING (RECIPE NO. D-42). SERVE IMMEDIATELY.

:

NOTE: 1. USE MIXTURE IMMEDIATELY SINCE IT MAY STIFFEN.

NOTE: 2. IN STEP 3, 8⅓ DOZEN (100) FRANKFURTER ROLLS MAY BE USED.

CUT IN HALF BEFORE DIPPING.

NOTE: 3. IN STEP 5, SERVE WITH MAPLE, BLUEBERRY OR STRAWBERRY SYRUPS, MARMALADE, JAM OR JELLY.

NOTE: 4. IN STEP 5, SERVE WITH WELL-DRAINED CANNED SLICED PEACHES, FRUIT COCKTAIL OR THAWED, WELL-DRAINED STRAWBERRIES, BLACKBERRIES OR RASPBERRIES.

Recipe Number: D02301

SERVING SIZE: 2 HALF SLI

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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