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:
- Pull eggs from the freezer. Open cases and remove cartons from the case.
- Place cartons on sheet pans with space between to allow for thawing.
- Place pans on the lowest available shelf in the cooler to thaw. CCP: Hold below 41° F.
- Wash hands thoroughly.
Day of service pre-prep:
- Clean and sanitize prep area.
- Pull 7 full sheet pans and place them at the workstation.
- Spray pans thoroughly.
- Set out bread, cinnamon, sugar, and vanilla in the workstation.
- Pull eggs and milk from the cooler and place them at the workstation.
- 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:
- Wash hands thoroughly.
- Pour eggs into a large pitcher or bowl.
- Add sugar, cinnamon and vanilla.
- Whisk well.
- Add milk to egg mixture.
- Whisk well.
- Wash hands thoroughly and put on gloves.
- Spray sheet pans completely with butter-flavored pan spray.
- Spread bread out on sheet pans, 15 pieces per pan, 3 by 5.
- Pour egg mix into a smaller pitcher.
- Pour 1/4 cup egg mixture over the center of each piece of bread, slowly drenching.
- Allow egg mixture to soak into bread.
- 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*