Wild Blueberry Stuffed French Toast
This golden French Toast is layered with the deep blue color of the berries and white from the ricotta cheese. Think Breakfast Lasagna but serve it anytime. It’s delicious and filling with no syrup required! One serving provides three components!
Portion hotel pan 4x6
1 meat alt, 1 grain, 1 fruit
| ¾ lbs. liquid /3 fresh | Eggs |
| 1 ½ cups | Ricotta cheese |
| ¾ lbs. liquid/3 fresh | Eggs |
| ½ cup | Milk |
| 2 tsp | Vanilla |
| 2 tsp | Cinnamon |
| pinch | Salt |
| 12 slices | Whole grain bread |
| 1.6 lbs./6 cups | Wild Blueberries |
| 4 TBS | Whole grain flour |
| 1 TBS | Confectionary sugar 10x |
| Equipment & Utensils: |
|
| 1 ½ lbs. liquid/6 fresh | Eggs |
| 3 cups | Ricotta cheese |
| 2 ¼ lbs. liquid/9 large | Eggs |
| 1 ½ cups | Milk |
| 4 tsp | Vanilla |
| 4 tsp | Cinnamon |
| 2 pinches | Salt |
| 24 slices | Whole grain bread |
| 3.2 lbs./12 cups | Wild Blueberries |
| ½ cups | Whole grain flour |
| 2 TBS | Confectionary sugar 10x |
| Equipment & Utensils: |
|
| 4 ½ lbs. liquid/24 fresh | Eggs |
| 12 cups | Ricotta cheese |
| 9 lbs. liquid/36 large | Eggs |
| 3 cups | Milk |
| 2 ½ oz. | Vanilla |
| 4 TBS | Cinnamon |
| 1 tsp | Salt |
| 96 slices | Whole grain bread |
| 13 ½ lbs./3 gallons | Wild Blueberries |
| 1 cup | Whole grain flour |
| 2 TBS | Confectionary sugar 10x |
| Equipment & Utensils: |
|
Nutrients per servings: See nutrition panel
1.Whisk 3 eggs and fold in ricotta cheese, reserve. In a bowl, mix remaining eggs, milk, vanilla, cinnamon and salt with a whisk until well-blended.
2.Spray the hotel pan with pan coating. Dip half the bread in egg mixture, place in bottom of the pan, cube any bread that doesn't fit flat and dip. Toss 1/2 of WBB with 1/2 of the flour, add on top of bread. Evenly spread ricotta cheese mix for the next layer. Add remaining Wild Blueberries tossed with flour.
3.Dip remaining half the bread in egg mixture, place as top layer. Pour remaining egg mixture over the pan evenly. Bake covered at 325'F convection oven 20 minutes, then uncover for 20 more minutes until golden brown and internal temperature of 145'F. Portion the hotel pan 4x6, serve with a sprinkle of confectionary sugar - no syrup required!
1. Whisk 6 eggs and fold in ricotta cheese, reserve. In a bowl, mix remaining eggs, milk, vanilla, cinnamon and salt with a whisk until well-blended.
2.Spray the hotel pan with pan coating. Dip half the bread in egg mixture, place in bottom of the pan, cube any bread that doesn't fit flat and dip. Toss 1/2 of WBB with 1/2 of the flour, add on top of bread. Evenly spread ricotta cheese mix for the next layer. Add remaining Wild Blueberries tossed with flour.
3.Dip remaining half the bread in egg mixture, place as top layer. Pour remaining egg mixture over the pan evenly. Bake covered at 325'F convection oven 20 minutes, then uncover for 20 more minutes until golden brown and internal temperature of 145'F. Portion the hotel pan 4x6, serve with a sprinkle of confectionary sugar - no syrup required!
1. Whisk 24 eggs and fold in ricotta cheese, reserve. In a bowl, mix remaining eggs, milk, vanilla, cinnamon and salt with a whisk until well-blended.
2.Spray the hotel pan with pan coating. Dip half the bread in egg mixture, place in bottom of the pan, cube any bread that doesn't fit flat and dip. Toss 1/2 of WBB with 1/2 of the flour, add on top of bread. Evenly spread ricotta cheese mix for the next layer. Add remaining Wild Blueberries tossed with flour.
3.Dip remaining half the bread in egg mixture, place as top layer. Pour remaining egg mixture over the pan evenly. Bake covered at 325'F convection oven 20 minutes, then uncover for 20 more minutes until golden brown and internal temperature of 145'F. Portion the hotel pan 4x6, serve with a sprinkle of confectionary sugar - no syrup required!
Critical Control Points for Food Safety:
Bake to 145'F minimum; hold hot until service >135'F.
