1/2 cup milk
3 cups shortening (for frying)
2 slices bread cut 1 1/2 inches thick, crusts trimmed (save for your favorite bread pudding or meat loaf recipe)
Prepare your favorite recipe of French Bread the day before.
The next day, cut the bread diagonally to form triangular shaped pieces.
Beat the eggs well, mix in the milk, and beat again. Dip bread slices in egg and milk mixture. It is not necessary to soak the bread although this maybe done according to preference.
Fry in hot shortening using a medium sized frying pan. Brown on both sides. Drain on paper towels. Sprinkle liberally with confectioners sugar. Serve hot.
Note: This recipe comes from a 1941 edition of the Illinois Central Railroad Cookbook used in the dining cars of passenger trains.
Submitted by Nov 23, 2009
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