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Oven Baked French Toast
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 058 00
OVEN BAKED FRENCH TOAST
Yield 100
Portion 2 Slices
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
199 cal
31 g
9g
4g
1 mg
365 mg
99 mg
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
7-3/4 lbs
3 qts 2 cup
EGG SUBSTITUTE,PASTEURIZED
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.



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Oven Baked French Toast

Yield: 100 Portion: 2 Slices
Calories: 199 cal
Carbohydrates: 31 g
Protein: 9g
Fat: 4g
Cholesterol: 1 mg
Sodium: 365 mg
Calcium: 99 mg

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/oven_baked_french_toast.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence