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Name: French Toast Puff
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: French
Ingredients: 6 lb BREAD SNDWICH 22OZ #51; 6 oz Baking Powder; 3 3/4 qt WATER; WARM; 15 EGGS SHELL; 13 oz MILK; DRY NON-FAT L HEAT; 7 1/2 lb All Purpose Flour; 2 oz Salt; 1 1/4 lb SUGAR; GRANULATED 10 LB; 2 1/3 tb IMITATION VANILLA

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INGREDIENTS

6 lb BREAD SNDWICH 22OZ #51
6 oz Baking Powder
3 3/4 qt WATER; WARM
15 EGGS SHELL
13 oz MILK; DRY NON-FAT L HEAT
7 1/2 lb All Purpose Flour
2 oz Salt
1 1/4 lb SUGAR; GRANULATED 10 LB
2 1/3 tb IMITATION VANILLA

Servings

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. 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: D02300 SERVING SIZE: 2 HALF SLI From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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French Toast Puff

6 lb BREAD SNDWICH 22OZ #51
6 oz Baking Powder
3 3/4 qt WATER; WARM
15 EGGS SHELL
13 oz MILK; DRY NON-FAT L HEAT
7 1/2 lb All Purpose Flour
2 oz Salt
1 1/4 lb SUGAR; GRANULATED 10 LB
2 1/3 tb IMITATION VANILLA

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, 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: D02300    SERVING SIZE: 2 HALF SLI    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 100 Servings

Calories: 238
Calories from Fat: 11 (5%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 31.6mg		10 %
Sodium 249.5mg		9 %
Potassium 426mg		11 %
Total Carbohydrate 45.7g		13 %
	Dietary Fiber 2g	8 %
	Sugars, other 43.7g
Protein 11.4g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 238

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