Thick slice french toast
100 Servings
Ingredients
| Quantity | 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 |
Directions
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, .