Strawberry French Toast

64 Servings

Crediting:

One Portion Credits As:

PrimeroEdge: SR110656

6 Pounds Bread, whole-grain rich
6 ½ Pounds Strawberries, fresh, sliced
6 ¼ Cups Milk, lowfat
2 ½ Pounds Eggs, liquid, frozen
2 Tablespoons Vanilla extract
12 Ounces Maple syrup
2 Teaspoons Cinnamon, ground

6 ½ Pounds Strawberries, fresh
4 Teaspoons Lemon Juice

Preheat oven to 375 oF.
Spray a 4-inch full steam table pan (for 32 servings) with pan spray.
Cube bread.
Add strawberries and bread to a large container.
In a large bowl mix together milk, egg, vanilla, maple syrup and cinnamon. Toss bread mix with egg mixture until bread is coated.
Add bread and egg mixture to sprayed steam table pan. Cover and let sit for 2 hours or overnight.
In a small bowl mix together crumb mixture until pebble sized pieces have formed. Sprinkle over French toast bake.
Bake for 45-60 minutes or until egg is set.
Cut French toast 4 by 8.
Strawberry Sauce:
Add whole strawberries and lemon juice to a steam table pan.
Cover and steam for 20 minutes. Remove from steamer and puree strawberries with immersion blender.
Alternatively, serve with an additional ¼ c of fresh diced strawberries.

NOTE: Package for breakfast in the classroom or grab and go.