Toasted Croutons (Made)-Briggs

Meal Component Contribution:
1 oz. eq. whole grain
Number of Portions: 22 Size of Portion: 1 ounce
Recipe HACCP Process: #2 - Same day service

Whole Grains

INGREDIENT	MEASURE (FOR 22 SERVINGS)
Bread, Pullman, WGR, #1225	22 slices
Pan Release Spray, Butter Flavored #2516	30 second spray
Spice Blend MS, Italian, No Salt, #2734	2 tablespoons

DIRECTIONS

1.	To make cutting easier, place bread in the freezer prior to cutting into cubes. Preheat oven to 325° F
2.	Cut each slice of bread 4 x 4 (16 cubes per slice of bread). One ounce of croutons (about 16 croutons) equals 1 oz. eq. whole grain.
3.	Place the cut bread cubes onto sheet pans sprayed with butter flavored pan release spray. Spray the bread cubes with butter flavored pan release spray. Sprinkle the Italian Spice Blend evenly over the bread in the pans. Mix gently to incorporate the seasoning.
4.	Toast the bread cubes in the preheated oven (325° F) for approximately 20 minutes. Bread cubes should be dried out but not burned.
5.	Let the bread cubes cool completely. Store them in an airtight container.
6.	Portion 16 croutons per serving. One portion provides 1 oz. eq. whole grain.

Production Notes

Thaw bread slices according to package directions.

Purchasing Guide

-Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.

Miscellaneous Notes

-If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.

Nutrients Per Serving

Calories

Carbohydrates

12.00 g

Dietary Fiber

2.00 g

Protein

2.00 g

Sodium

75.00 mg

Total Fat

1.00 g

Sat. Fat

0.00 g

Trans Fat