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Suggest a better descriptionTEMPERATURE: 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. DO NOT SOAK. 5. PLACE ON WELL-GREASED GRIDDLE, FRY ON ONE SIDE UNTIL GOLDEN BROWN. TURN; FRY ON OTHER SIDE UNTIL GOLDEN BROWN, APPROXIMATELY 1 1/2 MINUTES ON EACH SIDE. 6. SERVE IMMEDIATELY. NOTE: 1. IN STEP 4, 13 LB 8 OZ (200 SLICES) ROUND TOP BREAD, SLICED MAY BE USED. 2. DEHYDRATED EGG MIX MAY BE USED. OMIT STEPS 1 THROUGH 3. COMBINE 3 LB 12 OZ (3-NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX AND 8 OZ (1 CUP) GRANULATED SUGAR IN MIXER BOWL. ADD 2 QT LUKEWARM WATER TO EGG MIXTURE; MIX UNTIL SMOOTH PASTE IS FORMED. ADD 3 QT LUKEWARM WATER. WHIP UNTIL WELL BLENDED. REFRIGERATE UNTIL READY TO USE. FOLLOW STEPS 4 THROUGH 6. 3. IN STEP 3, 12 LB 8 OZ FROZEN EGGS MAY BE USED. THAW EGGS. Recipe Number: D02200 SERVING SIZE: 2 SLICES From the
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 176 | ||
Calories from Fat: 103 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 8.6mg | 3 % | |
Sodium 61mg | 2 % | |
Potassium 203.7mg | 5 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.4g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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