French Toast
Category:
Dairy and Breakfast Foods |
Equipment:
Bowl, spoon, pan, griddle, offset spatula |
No. Servings:
10 |
Serving Size:
1 slice French toast |
| |
|
Yield:
10 slices |
|
| 4 ea. | * eggs, beaten |
| 1 pt. | * milk |
| 4 oz. | sugar |
| to taste | vanilla extract |
| 10 slices | white bread, preferably day-old |
| 4 fl. oz. | clarified butter |
|
| | |
1 | Combine the eggs, milk, sugar, and vanilla extract, and mix well. | 2 | Place the egg mixture in a shallow pan. | 3 | **Dip the pieces of bread into the egg mixture and allow them to absorb some of the liquid. Hold egg mixture at or below 41°F (5°C) when not in use. | 4 | Heat some of the clarified butter in a sauté pan or on a griddle. | 5 | Cook the slices of bread over moderate heat until golden brown. Turn and cook until the other side is evenly browned. | 6 | Serve immediately with syrup or dusted with powdered sugar. |
|
| Nutrition Information | | Calories | 255 | | Fat (g) | 14 | | Protein (g) | 6 | | Carbohydrate (g) | 25 | | Cholesterol (mg) | 115 | | Sodium (mg) | 178 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
|