French toast puff

100 Servings

Ingredients

QuantityIngredient
quartWATER; WARM
15EGGS SHELL
13ouncesMILK; DRY NON-FAT L HEAT
6poundsBREAD SNDWICH 22OZ #51
poundsFLOUR GEN PURPOSE 10LB
poundsSUGAR; GRANULATED 10 LB
6ouncesBAKING POWDER
2⅓tablespoonIMITATION VANILLA
2ouncesSALT TABLE 5LB

Directions

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. 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: D02300

SERVING SIZE: 2 HALF SLI

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

Downloaded from Glen's MM Recipe Archive, .