English muffin french toa

Yield: 100 Servings

Measure Ingredient
2¼ quart WATER
126 EGGS SHELL
8 ounces MILK; DRY NON-FAT L HEAT
12½ pounds BREAD ENG MFFN 12OZ #95
1½ pounds SUGAR; GRANULATED 10 LB

TEMPERATURE: 375 F. GRIDDLE

1. PLACE WATER IN MIXER BOWL.

2. COMBINE MILK AND SUGAR; BLEND WELL. ADD TO WATER; STIR UNTIL DISSOLVED.

3. ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED.

4. CUT MUFFINS IN HALF; DIP SPLIT MUFFINS IN BATTER 30 SECONDS.

5. GRILL ON CUT SIDE ABOUT 3 MINUTES; TURN; GRILL ON CRUST SIDE ABOUT 1½

MINUTES.

5. SERVE IMMEDIATELY.

NOTE: 1. DEHYDRATED EGG MIX MAY BE USED. OMIT STEPS 1 THRU 3. COMBINE 3 LB 12 OZ (3-NO.3 CYL CN) CANNED DEHYDRATED EGG MIX AND 8 OZ (1 CP) GRANULATED SUGAR IN MIXING BOWL. ADD 2 QT LUKEWARM WATER TO EGG MIXTURE; MIX UNTIL A SMOOTH PASTE IS FORMED. ADD 3 QT LUKEWARM WATER. WHIP UNTIL WELL BLENDED. REFRIGERATE UNTIL READY TO USE. FOLLOW STEPS 4 THRU 6.

2. IN STEP 3, 12 LB 8 OZ FROZEN EGGS MAY BE USED. THAW EGGS.

Recipe Number: D02202

SERVING SIZE: 2 HALVES

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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