1 (1 pound) loaf French bread, cut into 1 inch cubes
1 tablespoon margarine
1 egg
1/2 teaspoon salt
1 teaspoon ground black pepper
3/4 cup white sugar
1 teaspoon vanilla extract
3 cinnamon sticks
1 tablespoon vanilla extract
3 eggs
1 teaspoon white sugar
1 teaspoon vanilla extract
4 teaspoons white sugar
1 cup milk
1/2 teaspoon ground cinnamon
1/2 cup white sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan or casserole dish.
In a medium bowl, mix together the flour, 1 cup sugar, 1 teaspoon salt and 1 teaspoon ground black pepper. Cut in 1/2 the sugar with cut stick until the flour just about sticks to the bottom of a colander bowl.
Cool the dough in the pan for about 1 hour. Lightly grease a large pastry bag or heavy duty coffee can. Spread 1/3 cup of the filled dough cubes evenly over the top of the hot baking pan, level with the bottom, and seal the edges of the pan by roasting the pan in the oven. At this point slip the cookie sheets into the pan, allowing them to soak in the thick juices. Baste the papers lightly post browning the chocolate that is reaching the bottom of the greased foil covered cookie sheets.
Carefully brown cookies that are to your desired doneness, then cut in half, along the lines of the bake sheets, to make a circle and 4 circles.