ELLEN'S KITCHEN
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Baked French Toast Strips |
| |
50 servings |
100 servings |
"Texas Toast" white bread,cut ½-inch thick
(1 ½-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 ¾ cups
(2 pounds, 14 ounces)
25 |
2 quart, 3 ½ cups
(5 pounds, 12 ounces)
50 |
| Lowfat milk |
1 quart, 2 cups |
3 quarts |
| Sugar |
1 ¼ cups
(10 ounces) |
2 ½ cups
(1 pound, 4 ounces) |
| Salt |
1 ¼ teaspoons |
1 tablespoon |
| Vanilla |
1 ½ tablespoons |
3 tablespoons |
| Cinnamon |
2 teaspoons |
1 ½ 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 ½-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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