Oven Baked French Toast

 Breads
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
WATER 5-3/4 lbs 2 qts 3 cup
EXTRACT,VANILLA 2-1/2 oz 1/4 cup 1-2/3 tbsp
MILK,NONFAT,DRY 5-5/8 oz 2-3/8 cup
SUGAR,GRANULATED 10-5/8 oz 1-1/2 cup
CINNAMON,GROUND 3/8 oz 1 tbsp
EGG SUBSTITUTE,PASTEURIZED 7-3/4 lbs 3 qts 2 cup
BREAD,WHITE,SLICED 12 lbs 9 gal 2-7/8 qts
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method

1 Place water and vanilla in mixer bowl.
2 Combine milk, sugar, and cinnamon; blend well. Add to water; mix at low speed until dissolved or for about 1 minute.
3 Add egg substitute to ingredients in mixer bowl; mix at low speed until well blended, about 1 minute.
4 Stir egg mixture before using to redistribute cinnamon. Dip bread slices in egg mixture to coat both sides. Do not soak.
5 Lightly spray sheet pans with non-stick spray. Place dipped bread slices on pans 4 by 6.
6 Bake 20 to 25 minutes or until toast is golden brown in 450 F. oven or using a convection oven, bake at 425 F. for 12 to 14
minutes on high fan, open vent or until golden brown. Use batch method of preparation. Toast becomes tough when held more than
15 minutes.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
199 cal 31 g 9 g 4 g 1 mg 365 mg 99 mg

Portion

2 Slices

Yield

100