Strawberry French Toast
The International Fresh Produce Association (IFPA), through their non-profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable- forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added- sugar in school breakfast offerings.
Ingredients 32 Servings / 64 Servings
• 3 lb / 6 lb Bread, whole-grain rich • 3 ¼ lb / 6 ½ lb Strawberries, fresh, sliced • 25 oz / 6 ¼ cs Milk, lowfat • 1 ¼ lb / 2 ½ lb Eggs, liquid, frozen • 1 tbsp / 2 tbsp Vanilla extract • 6 oz / 12 oz Maple syrup • 1 tsp / 2 tsp Cinnamon, ground
View nutrition information and download full recipe book here!
CRUMB TOPPING: • ½ c / 1 c Flour, all purpose • ½ tsp / 1 tsp Cinnamon, ground • ¼ c / ½ c Butter, unsalted • ¼ c / ½ c Brown sugar
BROCCOLI CHEDDAR SHEET TRAY OMELET
Ingredients 50 Servings • 5 lb Eggs, liquid, whole
STRAWBERRY SAUCE: • 3 ¼ lb/ 6 ½ lb Strawberries, fresh • 2 tsp/ 4 tsp Lemon juice Directions 1. Preheat oven to 375°F. 2. Spray a 4-inch full steam table pan (for 32 servings) with pan spray. 3. Cube bread. 4. Add strawberries and bread to a large container. 5. In a large bowl mix together milk, egg, vanilla, maple syrup and cinnamon. Toss bread mix with egg mixture until bread is coated. 6. Add bread and egg mixture to sprayed steam table pan. Cover and let sit for 2 hours or overnight. 1. In a small bowl mix together crumb mixture until pebble sized pieces have formed. Sprinkle over French toast bake. 2. Bake for 45-60 minutes or until egg is set. 3. Cut French toast 4 by 8. STRAWBERRY SAUCE: 1. Add whole strawberries and lemon juice to a steam table pan. 2. Cover and steam for 20 minutes. Remove from steamer and puree strawberries with immersion blender. 3. Alternatively, serve with an additional ¼ c of fresh diced strawberries
• 24 oz Milk, lowfat • 1 tsp Salt, kosher • ½ tsp Pepper, black, ground • 5 lb Broccoli, fresh, trimmed to f lorets • 1 lb Cheese, Cheddar, shredded • 5 lb Tomatoes, fresh, cherry • ¼ c Oil, vegetable Directions
1. Spray full sheet tray (for 48 portions) with vegetable spray. 2. In a large bowl or measuring container, mix together eggs, milk, salt, and pepper. Whisk well. 3. Place broccoli florets on sprayed sheet tray and distribute evenly. 4. Pour egg mixture over broccoli. 5. Bake for 20 to 30 minutes in a 350 °F oven until eggs are set. 6. Add shredded Cheddar cheese to the top of egg bake. Return to oven for another 10 minutes until temperature is 160 °F. 7. While the sheet tray omelet is baking, toss cherry tomatoes with oil and then place on a parchment lined sheet tray. 8. Bake for 10 to 12 minutes in a 350 °F oven, until tomatoes start to pop. TO SERVE: 1. Cut the sheet tray omelet into 48 portions (6 by 8 cuts for a 3 inch by 3 ¼ inch serving). 2. Top with a #16 scoop (¼ c) of roasted tomatoes.
NOTE: Package for breakfast in the classroom or grab and go.
NOTE: Keep warm for breakfast in the classroom or grab and go.
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