First, pour the 3/4 cup sugar and 1 tablespoon cinnamon into a shallow glass dish. Stir well and set aside.
Next, cut each slice of bread diagonally into two triangles (making a total of 16 triangles).
In a large bowl, mix eggs, remaining 2 1/2 tablespoons of sugar, vanilla and milk with whisk until well blended. Slowly add the flour, salt and baking powder and stir until lumps are gone and batter is smooth. It will be appear similar to pancake batter.
Heat 1-inch of cooking oil in a deep frying pan. Test the oil by dropping a tiny bit of batter into it, if it begins sizzling it is ready.
Now, before you begin you may want to form an assembly line (that’s what I do) to make it easier. Here is the order: the plate of bread slices and batter on one side of the stove, near the frying pan. Then on the other side of the pan (for after frying) place an empty plate with a layer of paper towels, the dish of cinnamon sugar, and another plate for serving.
Take a bread triangle and dip it into the batter, turning to coating both sides. Then carefully drop it into the hot oil. (Please be warned! This cooks extremely fast. Do not step away from it or it will burn.) Using kitchen tongs, flip the bread over as soon as it puffs and turns golden-brown. Once the other side has cooked, remove it with your tongs and place it on the empty plate with paper towels to let it soak up any excess oil. Then quickly move it on over to the dish of cinnamon sugar and roll it or sprinkle with your hands until completely coated. Now move it to the serving dish/plate. Repeat for all slices of bread.
Once all bread has been fried, sprinkle with powdered sugar, serve on individual plates and top with warm maple syrup, fresh fruit or preserves and whipped cream.