8 batter dipped french Recipes

russet potatoes, peanut oil, for frying, salt & freshly ground black pepper, all-purpose flour, evaporated milk

eggs (beaten ), vanilla, flour, sugar, baking powder, milk, cinnamon, bread

russet potatoes, all-purpose flour, evaporated milk, oil (for frying ), salt and black pepper (to taste)

butter, brown sugar, chopped pecans, pepperidge farm cinnamon swirl bread, milk, eggs, granulated sugar, vanilla extract, sugar, preheat oven to 350of., heat butter and brown sugar to a boil in small saucepan over medium heat. remove from heat and stir in pecans. set aside., grease a baking sheet with butter. place the bread slices on the baking sheet. bake for 5 min. or until lightly toasted. remove from sheet and set aside., beat milk , eggs, granulated sugar and vanilla in medium bowl. dip 8 slices toast into the batter and place on baking sheet. spread a heaping tbsp. of the pecan mixture onto each. dip remaining slices toast into batter and place over nut filling to form a sandwich., bake for 20 min. or until hot. sift confectioners sugar over toast. serve immediately.

russet potatoes, peanut oil, for frying, salt and freshly ground black pepper, all-purpose flour, evaporated milk