Yield: 100 portions
Each Portion: 2 slices
Pan Sie: 18 x 26 inch sheet pan
Temperature: 450F Oven
| Ingredients | Weights | Measure |
| Water | 5-1/2 lb | 2-3/4 quarts |
| Vanilla, extract | 2-3/4 ounces | 1/3 cup |
| Milk, nonfat, dry | 9-7/8 ounces | 2-1/3 cups |
| Sugar, granulated | 10-5/8 ounces | 1-1/2 cups |
| Cinnamon, ground | 3/8 ounce | 1-2/3 tablespoons |
| Egg substitute, pasteurized, thawed | 7-1/8 lb | 3-1/2 quarts |
| Bread, white, sliced, dry | 12 lb | 200 pieces |
| Nonstick cooking spray | 2 ounces |
- Place water and vanilla in mixer bowl.
- Combine milk, sugar and cinnamon; blend well. Add to water; mix at low speed until dissolved, about 1 minute.
- Thaw egg substitute under constant refrigeration at 41 F. or lower. Add egg substitute to ingredients in mixer bowl; mix at low speed until well blended, about 1 minute. Cover;
Refrigerate product at 41 F. or lower. - Stir egg mixture before using to redistribute cinnamon. Dip bread slices in egg mixture to coat both sides. Do not soak.
- Lightly spray sheet pans with non-stick spray. Place dipped bread slices on pans 4 x 6.
- Bake 20 to 25 minutes or until toast is golden brown.
- Serve immediately.
NOTE:
- In Step 4, whole wheat bread, multigrain bread or raisin bread may be used.
- In Step 6, if a convection oven is used, bake at 425 F. 12 to 14 minutes on high fan, open vent or until golden brown.
- In Step 6, batch methods should be used. Toast becomes tough when held more than 15 minutes.
- For a healthy garnish, french toast may be served with fat free vanilla yogurt and/or thawed sliced strawberries.