Yield: 100 portions (4 pans)
Each Portion: 2 slices
Temperature: 375F Griddle
| Ingredients | Weights | Measure |
|---|---|---|
| Water | 5 lb 8 ounces | 2-3/4 quarts |
| Milk, nonfat, dry | 10 ounces | 2-1/3 cups |
| Sugar, granulated | 11 ounces | 1-1/2 cups |
| Eggs, whole, table, thawed | 7 lb 8 ounces | 3-1/2 quarts |
| Bread, dry, sandwich, sliced | 12 lb | 200 slices |
| Salad oil | 15-3/8 ounces | 2 cups |
- Place water in mixer bowl.
- Combine milk and sugar; blend well. Add to water; whip on low speed until dissolved, about 1 minute.
- Add eggs to ingredients in mixer bowl; whip on medium speed until well blended, about 2 minutes. Refrigerate until ready to use.
- Dip bread in egg mixture to coat sliced both sides. DO NOT SOAK.
- Place on greased griddle; cook on each side about 1-1/2 minutes or until golden brown.
- Serve immediately.
NOTE:
- In Step 4, 13 lb 8 ounces (200 slices) round top bread, sliced may be used.
- In Step 4, whole wheat bread, multi-grain or raisin-bread may be used.
- Dehydrated egg mix maybe used. Omit Steps 1 through 3. Combine 2 lb 14 ounces (2-1/3
No. 3 Cylinder Can) canned dehydrated egg mix, 6-1/2 ounces (1-1/2 cups) nonfat dry milk and 7 ounces (1 cup) granulated sugar in mixer bowl. Using a wire whip blend at low speed 30 seconds. Add 5 lb (2-1/2 quarts) lukewarm water. Whip at medium speed 1 minute; scrape
down sides of bowl. Mix until a smooth paste is formed. Add 5 lb 8 ounces (2-3/4 quarts)
lukewarm water and 2 ounces (1/4 cup) vanilla. Whip at medium speed 1 minute or until
well blended. Refrigerate until ready to use. Follow Steps 4 through 6.
VARIATIONS:
- THICK SLICE FRENCH TOAST: Follow Steps 1 through 3. In Step 4, use 13 lb French
bread. Cut each Loaf diagonally into 16-3/4 inch slices (ends removed). Fellow Steps 5 and 6. - ENGLISH MUFFIN FRENCH TOAST: Follow Steps 1 through 3. In Step 4, omit bread;
use 12 lb 9 ounces (100) English Muffins. Cut muffins in half dip split muffins in batter 30
seconds. In Step 5, grill on cut side about 3 minutes; turn; grill on crust side about 1-1/2
minutes. Follow Step 6. EACH PORTION: 2 Muffin Halves. - FRENCH TOAST (FROZEN EGGS AND EGG WHITES): Follow Steps 1 and 2. In Step 3, use 3 lb 8 ounces (6-1/2 cups) frozen whole table eggs and 3 lb 8 ounces (6-1/2 cups) frozen egg whites. Thaw eggs. Follow Step 4. In Step 5, reduce griddle temperature to 350°F. Follow Step 6.