MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Poor Knights - Heirloom Recipe From 1500’s Britain :)
  Categories: Desserts, British, Breads
       Yield: 4 servings
       4    Thick slices of bread
       2    Eggs beaten
     200 ml White wine [or milk]
     1/2 ts Cinnamon
   1 1/4 tb Sugar
            Oil for frying
            Confectioners sugar to serve
            Cinnamon to serve
   This dish originated during the middle ages in England and spread all
   over the world with many variations. Traditionalists should use
   bread, but stale cake is a good substitute. Red wine can be used
   instead of white. Substitute milk for wine and you have a more
   recognizable dish called, incorrectly, french toast.
   Bread: Cut off crusts and cut into quarters. Place in a deep dish.
   Mix eggs with wine, cinnamon, and sugar in a bowl. Pour, once mixed,
   over the bread and leave to soak for 3 minutes. Heat the oil [1/4
   inch deep]. Drain the bread and slide it into the hot oil {Watch your
   hands as it 'spits'}. Fry until golden brown on both sides Drain on
   absorbent kitchen paper. Sprinkle with confectioners sugar and ground
   cinnamon. From Ron’s Plaice in Blackpool:) Mar 1996.