Recipe for Sugared French Toast Puff

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3/4 qt	WATER, WARM
15 x	EGGS SHELL
13 oz	MILK, DRY NON-FAT L HEAT
6 lb	BREAD SNDWICH 22OZ #51
1/2 lb	FLOUR GEN PURPOSE 10LB
1/4 lb	SUGAR, GRANULATED 10 LB
1/2 lb	SUGAR, POWDER 2 LB
6 oz	BAKING POWDER
1/3 tbl	IMITATION VANILLA

Instructions:

Instructions: 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.

SERVING SIZE: 2 HALF SLI

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