Source: U.S. Department of Defence
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French Toast Puff
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 023 00
FRENCH TOAST PUFF
Yield 100
Portion 2 Halves
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
284 cal
48 g
7g
6g
30 mg
570 mg
175 mg
Ingredient
Weight
Measure
Issue
EGGS,WHOLE,FROZEN
1-1/2 lbs
2-3/4 cup
SUGAR,GRANULATED
1-1/4 lbs
2-3/4 cup
SALT
1-7/8 oz
3 tbsp
1-1/4 oz
2-2/3 tbsp
EXTRACT,VANILLA
MILK,NONFAT,DRY
6-7/8 oz
2-7/8 cup
WATER,WARM
7-7/8 lbs
3 qts 3 cup
FLOUR,WHEAT,GENERAL PURPOSE
8-1/4 lbs
1 gal 3-1/2 qts
BAKING POWDER
6-3/4 oz
3/4 cup 2 tbsp
BREAD,WHITE,SLICE
5-1/2 lbs
100 sl
Method
1
Combine eggs, sugar, salt, vanilla, milk, and water in mixer bowl. Beat at medium speed until well blended.
2
Add slowly flour and baking powder; mix at medium speed until smooth.
3
Cut bread in half diagonally. Dip half slices of bread in batter. Drain.
4
Fry until golden brown. Drain on absorbent paper.
Notes
1 In Step 5, serve with maple, blueberry or strawberry syrup, marmalade, jam, or jelly.
2 In Step 5, serve with well-drained canned sliced peaches, fruit cocktail or thawed, well-drained strawberries.
3 Puffs, while warm, may be rolled in Cinnamon Sugar Filling, Recipe No. D 042 00 or dusted with powdered sugar.
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|
| Yield: 100 | Portion: 2 Halves |
| Calories: | 284 cal |
| Carbohydrates: | 48 g |
| Protein: | 7g |
| Fat: | 6g |
| Cholesterol: | 30 mg |
| Sodium: | 570 mg |
| Calcium: | 175 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| EGGS,WHOLE,FROZEN | 1-1/2 lbs | 2-3/4 cup | |
| SUGAR,GRANULATED | 1-1/4 lbs | 2-3/4 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| EXTRACT,VANILLA | 1-1/4 oz | 2-2/3 tbsp | |
| MILK,NONFAT,DRY | 6-7/8 oz | 2-7/8 cup | |
| WATER,WARM | 7-7/8 lbs | 3 qts 3 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 8-1/4 lbs | 1 gal 3-1/2 qts | |
| BAKING POWDER | 6-3/4 oz | 3/4 cup 2 tbsp | |
| BREAD,WHITE,SLICE | 5-1/2 lbs | 100 sl |
| Method: | |
|
1 Combine eggs, sugar, salt, vanilla, milk, and water in mixer bowl. Beat at medium speed until well blended. 2 Add slowly flour and baking powder; mix at medium speed until smooth. 3 Cut bread in half diagonally. Dip half slices of bread in batter. Drain. 4 Fry until golden brown. Drain on absorbent paper. Notes 1 In Step 5, serve with maple, blueberry or strawberry syrup, marmalade, jam, or jelly. 2 In Step 5, serve with well-drained canned sliced peaches, fruit cocktail or thawed, well-drained strawberries. 3 Puffs, while warm, may be rolled in Cinnamon Sugar Filling, Recipe No. D 042 00 or dusted with powdered sugar. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence