Cinnamon French Toast Puf
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Cinnamon French Toast Puf
  Cinnamon    French    Toasts  
Last updated 6/12/2012 1:16:31 AM. Recipe ID 46418. Report a problem with this recipe.
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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  (actually used today!).




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Recipe ID 46418 (Apr 03, 2005)

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