Thick slice french toast

Yield: 100 Servings

Measure Ingredient
2¼ quart WATER
126 EGGS SHELL
8 ounces MILK; DRY NON-FAT L HEAT
13 pounds BREAD FRENCH 12 OZ #59
3½ cup SUGAR; GRANULATED 10 LB
2 pounds SHORTENING; 3LB

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. DIP BREAD IN EGG MIXTURE TO COAT BOTH SIDES. CUT EACH LOAF DIAGONALLY INTO 16¾" SLICES (ENDS REMOVED).

5. PLACE ON WELL-GREASED GRIDDLE; FRY ON ONE SIDE UNTIL GOLDEN BROWN.

TURN. FRY ON OTHER SIDE UNTIL GOLDEN BROWN. APPROXIMATELY 1 ½ MINUTES ON EACH SIDE.

6. SERVE IMMEDIATELY.

Recipe Number: D02201

SERVING SIZE: 2 SLICES

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

Downloaded from Glen's MM Recipe Archive, .

Similar recipes