| |
50 servings |
100 servings |
“Texas Toast” white bread, cut
1/2 inch thick
(1-1/2 ounce slices) |
35 slices
(3 pounds, 5 ounces)
|
70 slices
(6 pounds, 10
ounces) |
| Frozen whole eggs, thawed
OR
Fresh whole eggs
|
1 quart, 1-3/4 cups
(2
pounds, 14 ounces)
25 |
2 quart, 3-1/2 cups
(5
pounds, 12 ounces)
50 |
| Lowfat milk |
1 quart, 2 cups |
3 quarts |
| Sugar |
1-1/4 cups
(10 ounces) |
2-1/2 cups
(1 pound, 4
ounces) |
| Salt |
1-1/4 teaspoons |
1 tablespoon |
| Vanilla |
1-1/2 tablespoons |
3 tablespoons |
| Cinnamon |
2 teaspoons |
1-1/2 tablespoons |
Cut each slice of bread into three even
strips. Arrange 35 of these strips of bread in each lightly greased
12 x 20 x 2-1/2 inch steam table pan. Combine eggs, milk, sugar,
salt and vanilla in a bowl. Mix for 5 minutes, using a paddle
attachment, until ingredients are well blended. Pour 1 quart and 1
cup of egg mixture over each pan of bread strips. Cover pans with
plastic wrap and chill for 4 to 24 hours. Sprinkle cinnamon on top.
Bake at 425 degrees F for 35 minutes (conventional oven) or 375
degrees F for 20 minutes (convection oven). Serve with fresh fruit,
maple syrup or yogurt.
Serving: 2 strips
Yield: 50 servings (9 pounds)
or 100 servings (18 pounds)
Nutrients per serving: calories: 157; protein: 7 grams;
carbohydrate: 23 grams; total fat: 3.8 grams; saturated fat: 1.2
grams; cholesterol: 112 milligrams; vitamin A: 67 RE/226 IU; vitamin
C: 0 milligrams; iron: 1.2 milligrams; calcium: 73 milligrams;
sodium: 301 milligrams; dietary fiber: 1 gram.
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