Apple French Toast
Fruits
1/8 cup
Grains
1 oz.
Yield: 24 Servings
Ingredients
24 ea. Cinnamon Raisin Topping (see recipe index), 1/3 cup
1/4 cup Butter, without salt
4 ea. Apples, raw, without skin, medium, 3" diameter
1/4 tsp. Ginger, ground
3 cup Apple juice, canned or bottled, unsweetened, without
vitamin C
1/3 cup + 2 tsp. Butter, without salt
2 cup Egg substitute, liquid
2 cup Milk, low fat, fluid, 1% milkfat, with vitamin A
1 Tbsp. Vanilla extract
1 dash Salt, table
1 tsp. Cinnamon, ground
24 ea. Bread, white wheat
Method
One-half gallon of the cinnamon raisin topping provides enough for 24 servings. Allow topping to come to room temperature an place in a squeeze bottle for students to use as a condiment.
Cut apples in half and remove cores. Cut each half into 1/4 -inch slices (about 20 slices per apple).
In a saucepan over medium-high heat, melt butter until it begins to bubble. Add apples and ginger and cook until apples slightly brown and soften.
Add apple juice and simmer until juice reduces to a syrup and coats the apple slices, about 5 minutes (reduce heat as needed). For CCP: Heat to 135°F or higher. Hold for hot service at 135°F or higher.
Preheat convection oven to 425°F.
Spray sheet pan(s) with cooking spray and cover with parchment paper.
Drizzle melted butter evenly over the parchment paper (6 tablespoons per pan).
Combine egg, milk, vanilla, salt, and cinnamon in a steam table pan.
Dip each piece of bread into the custard mixture until moist but not soggy.
Arrange dipped bread sliced on prepared sheet pan(s) (4x6).
Bake 10 to 15 minutes until browned and internal temperature reaches 155°F. Rotate pans 90° once during baking time.
Serve French toast with sautéed apples as noted below.
Serving Size: 1 slice French toast with 3 apple slices. For CCP: Heat to 155°F or higher for at least 15 seconds. Hold for hot service at 135°F or higher.
Source: Jeremy West, Greeley-Evans Weld County School District 6