Sugared french toast puff

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
½ pounds SUGAR; POWDER 2 LB
6 ounces BAKING POWDER
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. USE 8 OZ (2 CUPS) POWDERED SUGAR, DUST EACH BROWNED PUFF WITH SUGAR.

6. SERVE IMMEDIATELY.

Recipe Number: D02302

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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