RECIPE DETAILS
Item ID: 1941328
Serving Description: 1 Piece (6 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, 9-12
Allergens: Eggs, Milk, Wheat
RECIPE DETAILS
Item ID: 1941328
Serving Description: 1 Piece (6 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, 9-12
Allergens: Eggs, Milk, Wheat
MAINTENANCE: The export function to download the recipes is currently unavailable. Please use print screen in the meantime. Recipes and crediting may be incomplete. Please verify using your own process before implementing. We’re working to resolve this quickly; we apologize for the inconvenience and appreciate your patience. Questions? Contact us at tlb@chefannfoundation.org.
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
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Preheat oven to 350°F.
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Cube bread.
Note: You may use saved bread ends from sandwiches for this recipe. -
Melt butter.
Preparation
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In a large bowl, whisk together the melted butter, milk, egg, brown sugar, cinnamon, and salt until well combined.
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Add the cubed bread and gently toss until all pieces are evenly coated.
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Portion 8 lbs 12 oz of the bread mixture into each hotel pan; press down firmly. Cover each pan with parchment and foil.
Note: This portioning step can be done the day of or the day before service. -
Bake in 350°F oven for 15 minutes covered or until an internal temperature of 165°F is reached.
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Uncover and bake an additional 15 minutes until golden brown.
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Cut each hotel pan (5 × 3) to create 15 pieces (6 oz each).
Serving
Serving size: 1 piece (6 oz)
Suggested serving utensil: spatula
Serving suggestion: serve with 2 turkey sausage patties and homemade berry sauce.
*Note on Allergens: some Breads have Soy, please be sure to check labels and note accordingly.
Recipe Source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 2 oz eq |
| Meat/Meat Alternatives | 2¼ oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 381.47 kcal |
| Total Fat | 20.76 gm |
| Saturated Fat | 10.20 gm |
| Trans Fat | 0.00* gm |
| Sodium | 400.49 mg |
| Carbohydrates | 40.18 gm |
| Fiber | 4.05 gm |
| Sugars | 16.73* gm |
| Added Sugars | 16.71* gm |
