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Title: Cinnamon French Toast Puf Categories: Yield: 100 Servings 3 3/4 qt WATER; WARM 15 EGGS SHELL 13 oz MILK; DRY NON-FAT L HEAT 6 lb BREAD SNDWICH 22OZ #51 7 1/2 lb FLOUR GEN PURPOSE 10LB 1 1/4 lb SUGAR; GRANULATED 10 LB 2 lb SUGAR; BROWN, 2 LB 6 oz BAKING POWDER 5 tb CINNAMON GROUND 1 LB CN 2 1/3 tb IMITATION VANILLA 2 oz 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, 8 1/3 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 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. |