BREADS AND SWEET DOUGHS No. D 022 01
FRENCH TOAST (THICK SLICE)
| Yield: 100 | Portion: 2 Slices |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 305 cal | 48 g | 12 g | 6 g | 147 mg | 573 mg | 104 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| WATER | 5-3/4 lbs | 2 qts 3 cup | |
| MILK,NONFAT,DRY | 5-5/8 oz | 2-3/8 cup | |
| SUGAR,GRANULATED | 10-5/8 oz | 1-1/2 cup | |
| EGGS,WHOLE,FROZEN | 7-1/2 lbs | 3 qts 2 cup | |
| BREAD,FRENCH,THICK SLICE | 18-3/4 lbs | 200 sl | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
Method
- Place water in mixer bowl.
- Combine milk and sugar; blend well. Add to water; whip on low speed until dissolved, about 1 minute.
- Add eggs to ingredients in mixer bowl; whip on medium speed until well blended, about 2 minutes.
- Cut each loaf diagonally into 16 slices, 3/4 inch thick (ends removed). Dip bread in egg mixture to coat both sides. DO NOT SOAK.
- Lightly spray griddle with non-stick spray. Place bread on griddle; cook on each side about 1-1/2 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
