Egg-cuse My French Toast, but it’s National School Breakfast Week

It is National School Breakfast Week! To celebrate, we’re featuring this homemade french toast recipe for you to add to your breakfast menu. It’s fast, easy, and sure to be a hit in your lunchroom!

NSBW Homemade French Toast

Yields: 100

Serving Size: 1 piece

Food Group Components: 1 oz. eq. meat/meat alternative, 1 oz. eq. wgr grain

Recipe Type: Entree

Allergens: Milk, Wheat, Eggs

Ingredients

• 5 lb. + 9 oz. – pasteurized whole eggs, frozen (USDA Material #100045)
• 1 c. – sugar, granulated
• 1/2 c. – cinnamon, ground
• 1/2 c. – vanilla extract
• 3 qt. + 3 c. – milk, low fat, 1%
• 100 pieces –  whole grain wheat bread, 1 = 1 oz. eq. whole grain
• 1 oz. – pan spray, butter flavored

Directions

Three Days prior to day of service:

1. Pull eggs from the freezer. Open cases and remove cartons from the case.
2. Place cartons on sheet pans with space between to allow for thawing.
3. Place pans on the lowest available shelf in the cooler to thaw. CCP: Hold below 41° F.
4. Wash hands thoroughly.

Day of service pre-prep:

1. Clean and sanitize prep area.
2. Pull 7 full sheet pans and place them at the workstation.
3. Spray pans thoroughly.
4. Set out bread, cinnamon, sugar, and vanilla in the workstation.
5. Pull eggs and milk from the cooler and place them at the workstation.
6. Pull a 2-gallon mixing pitcher or bowl.

CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature should not exceed four hours.

Day of service:

1. Wash hands thoroughly.
2. Pour eggs into a large pitcher or bowl.
3. Add sugar, cinnamon and vanilla.
4. Whisk well.
5. Add milk to egg mixture.
6. Whisk well.
7. Wash hands thoroughly and put on gloves.
8. Spray sheet pans completely with butter-flavored pan spray.
9. Spread bread out on sheet pans, 15 pieces per pan, 3 by 5.
10. Pour egg mix into a smaller pitcher.
11. Pour 1/4 cup egg mixture over the center of each piece of bread, slowly drenching.
12. Allow egg mixture to soak into bread.
13. Place sheet pans of homemade French Toast in a preheated convection oven at 350° F for 15 minutes or until an internal temperature of 165° F is reached.

CCP: Heat until an internal temperature is reached of 165° F for 15 seconds.

SOP: Batch cook as necessary to ensure the best end product. Hold baked French toast in a warmer preheated to 140° F. C

CP: Hold above 135° F.

Serve one slice of homemade French toast with topping of choice for National School Breakfast Week!

Nutrients per Serving

Calories – 140

Chol (mg) – 110

Sodium (mg) – 200

Fiber (gm) – 2

Iron (mg) – 2

Calc (mg) – 107

Vit A (IU) – 206

Vit C (mg) – 1*

Protein (gm) – 7

Carb (gm) – 19

Tot Fat (gm) – 4

Sat Fat (gm) – 1

Sugars (gm) – 0

Trans Fat (gm) – 0.000*