RECIPE DETAILS
Item ID: 1941328
Serving Size: 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 Size: 1 Piece (6 oz.)
HACCP Process Category:
#2 - Same Day Service
Food Category: Breakfast Entree
Attributes: Vegetarian, 9-12
Allergens: Eggs, Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Preheat oven to 350°F.
- Cube bread.
Note: You may use saved bread ends from sandwiches for this recipe. - Melt butter.
Preparation
- In a large bowl, whisk together the melted butter, milk, egg, brown sugar, cinnamon, and salt until well combined.
- Add the cubed bread and gently toss until all pieces are evenly coated.
- 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.
- Uncover and bake an additional 15 minutes until golden brown.
- 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
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| 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 | 2.25 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 |
