French Toast D.Breads and Sweet Doughs No.022
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|Yield: 100 Portions Each Portion: 2 Slices|
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|Pan Size: Temp.: 375 'F. Griddle|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 2.25 Qrt | 1. Place water in mixer bowl. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 8OZ| 1.75 Cup | 2. Combine milk, salt, and sugar; |
|Milk Powder | | | blend well. Add to water; stir |
|Salt | 1OZ| 1.67 Tbsp| until dissolved. |
|Sugar, Extra Fine Gr| 1LB 8OZ| 3.50 Cup | |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 12LB 8OZ| 6.25 Qrt | 3. Add eggs to ingredients in |
|Fresh | | | mixer bowl; whip. |
|--------------------|----------|----------|-----------------------------------|
|Bread, Sliced | 12LB |200 slices| 4. Dip bread in egg mixture to |
|Shortening, Emulsifi| 2LB | 1.00 Qrt | coat both sides. |
|ed | | | 5. Place on well-greased griddle; |
| | | | fry on one side until golden |
| | | | brown. Turn; fry on other side |
| | | | until golden brown. |
| | | | 6. Serve immediately. |
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VARIATION
1. CINNAMON FRENCH TOAST: Follow Step 1. In Step 2, add 1 oz
(1/4 cup) ground cinnamon. Follow Steps 3 through 6.
2. FRENCH TOAST (DEHYDRATED EGG MIX): Omit Steps 1 thru 3.
Combine 3 lb 12 oz (3-No. 3 cyl cn) canned dehydrated egg
mix; 1 oz salt (1 2/3 tbsp) and 8 oz (1 cup) granulated
sugar in mixer bowl. Add 2 qt lukewarm water to egg
mixture; stir until a smooth paste is formed. Continued.
3. Add 3 qt lukewarm water. Whip until well blended.
Refrigerate until ready to use. Follow Steps 4 through 6.
4. NUTMEG FRENCH TOAST: Follow Step 1. In Step 2, add 1 1/3
tbsp ground nutmeg. Follow Steps 3 through 6.