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Recipe(tried): Puffy French Toast with Hot Cinnamon Sauce (1982)

Breakfast and Brunch
PUFFY FRENCH TOAST WITH HOT CINNAMON SAUCE

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 eggs, well beaten
10 slices white bread
oil (for frying)
Hot Cinnamon Sauce (recipe follows)

Sift dry ingredients together. Stir in milk and eggs. Beat well.

Dip bread slices in batter and fry in 1/2 inch cooking oil in large skillet until lightly browned and fluffy on both sides.

Drain on paper toweling and place in shallow pan in oven (250 degrees F) to keep warm until all are fried.

HOT CINNAMON SAUCE

1 1/2 cups sugar
2 Tbsp. ground cinnamon
1/2 cup butter or margarine
3 Tbsp. hot water
2 Tbsp. half and half

Mix sugar and cinnamon in a saucepan; add butter and water and boil for 2 minutes. Just before serving, add half and half. Serve hot.

Debby Rosely

From: Recipelink.com
Source: Lindy Band Boosters Book of Favorite Recipes, 1968-1982
MsgID: 0085070
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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