1/2 c. cornstarch
1/2 c. sugar
1/2 tsp. ground cinnamon
3 c. milk
1 tsp. vanilla
2 med. eggs, slightly beaten
3/4 c. fine, dry bread crumbs
1 qt. corn oil
Powdered sugar

In 2-quart saucepan, stir together cornstarch, sugar, and cinnamon. Gradually stir in milk and vanilla. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Pour into a greased 8x8x2 inch baking dish. Cover surface with plastic wrap. Refrigerate for several hours or until firm. Cut into 16 squares.

One at a time, dip squares into egg and coat with crumbs. Pour oil into a 3-quart saucepan or deep fryer, filling no more than 1/3 full. Heat over medium to 375 degrees. Carefully add custard, a few pieces at a time. Fry for 1 or 2 minutes, turning once or until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar and serve immediately.