RECIPE DETAILS
Item ID: FS022
Serving Description: 1 Piece (6oz.)
Food Category: Breakfast recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS022
Serving Description: 1 Piece (6oz.)
Food Category: Breakfast recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Boulder Valley School District Food Services
1. Preheat oven to 350 degrees.
Note: Can use saved bread ends from sandwiches for this recipe
Preparation
1. Cube bread.
2. Melt butter.
3. Mix cubed bread with all other ingredients and mix well.
4. Portion 8 lbs. 12 oz. into each hotel pan and press down firmly. Cover with parchment and foil.
Note: This process can be the day of or day before service.
5. Bake in 350 degree oven for 15 minutes covered.
6. Uncover and cook an additional 15 minutes uncovered until golden brown.
7. Cut each hotel pan 5x3 to create 15 pieces at approximately 6oz. each.
Serving
Serving = 1 Piece (6oz.)
Suggestion: Serve with 2 turkey sausage patties and with homemade berry sauce (recipe #FS023)
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0 | Calories: 507.93 |
Dark Green: 0 | Milk: 0 | Sat. Fat: 16.76% | |
Red Orange: 0 | Grains: 2 | Sodium: 510.02 | |
Legumes: 0 | |||
Starchy: 0 | |||
Other: 0 | |||
Additional: 0 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.