Cinni Crunch French Toast Bake
Recipe adapted from Heard County School Nutrition
This recipe has everything students love about French Toast! There are two main parts to this recipe that make it really special and delicious. The vanilla egg custard and cinnamon-crunch topping. Prepared and baked the day prior to service, this is a perfect scratch recipe for your breakfast menu.
Ingredients:
FRENCH TOAST BASE:
- 2 lbs Butter, unsalted
- 100 each Bread, roll, WG, 2 oz. grain
- 14 lbs Eggs, liquid, bulk bag, frozen
- 1 qt Milk, 2%
- 2 tbsp Vanilla
- 2 tbsp Spice, cinnamon, ground
- 1 tbsp Spice, cardamom, ground
- 1 tbsp Spice, nutmeg, ground
TOPPING:
- 1 lbs Sugar, brown
- 2 tbsp Spice, cinnamon, ground
- 6 1/4 cup Syrup, sugar free
Steps:
DAY PRIOR TO SERVICE - TOPPING:
- Using a mixing bowl, combine brown sugar and cinnamon. Set aside until needed.
DAY PRIOR TO SERVICE - FRENCH TOAST BASE:
- Melt the butter and allow it to cool while prepping the other ingredients.
- Cut rolls into cubes and place 2 oz. eq. in the bottom of baking cups.
- In a large mixing bowl, whisk together the liquid eggs, milk, vanilla, cinnamon, cardamom, and nutmeg.
- Pour 1/4 cup of the egg mixture over bread cubes in each baking cup.
- Sprinkle each baking cup with 1 teaspoon topping mixture.
- Bake at 325°F for approximately 18 minutes until golden.
- Remove from the oven and place in the walk-in to cool.
- Store in the cooler overnight, wrapped, labeled, and dated.
Allowing the melted butter to cool is important. Adding it hot could scramble the eggs.
Cook to 155°F or higher for 15 seconds.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Hold at 41°F or below.
DAY OF SERVICE:
- Heat the French toast bakes by place in the oven, unwrapped, at 275°F for 4-7 minutes. Just until temperature is reached.
- Drizzle 1 tablespoon syrup over each French toast bake.
- Serving is 1 French toast bake.
Cook to 165°F or higher for 15 seconds.
Recipe Details
Meal Components:
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Yield:
100
Portion Size:
1 French toast bake
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 298 | cal |
| Saturated Fat: | 3.9 | g |
| Total Fat: | 8.7 | g |
| Sodium: | 234 | mg |
Tips:
Easily refresh this recipe through the year:
- Citrus Zest
- Dried Fruit
- Fresh Berries
- Coconut
- Roasted Fruit
- Seasonal Fruit
Additional Recipe Photographs
