Source: MRS 2021
MRS: 1692 — Breakfast Combinations (1600s)

French Toast Sticks w/ Yogurt&Fruit

Meal Component Contribution:
1 oz. eq.meat/meat alternate, 1½ oz. eq. whole grain, ½ cup fruit
Number of Portions: 25  Size of Portion: 1 serving
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate Whole Grains Fruits
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Fruits

INGREDIENT
MEASURE (FOR 25 SERVINGS)
Peaches, Canned, Light Syrup, Sliced, #2412
3  quarts + 1/2 cup
French Toast, Sticks, WGR, #1209
50  sticks
Yogurt, Low Fat. Plain, Bulk, #1325
3  quarts + 1/2 cup
DIRECTIONS

1.

Chill the sliced peaches in the refrigerator overnight.

2.

  • Use a #8 scoop to place ½ cup of peaches in the bottom of each parfait container.
  • Use a #8 scoop, place ½ cup of bulk vanilla yogurt over the peaches in each parfait container.
  • Cover and refrigerate the parfaits until ready for service.

Cover and refrigerate at 41 degrees F or lower until ready for service.

3.

Heat the french toast sticks from a frozen state until crisp, following the directions on the case and/or package

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.

4.

Cover the french toast sticks and hold them in the warmer until ready for service.

CCP: Cover and hold for service at 135 degrees F or higher.

5.

Portion yogurt and fruit with 2 french toast sticks. Each portion provides 1 oz. eq. meat/meat alternate, 1½  oz. eq. whole grain, and ½ cup fruit.

Promote the item by placing two french toast sticks in the yogurt on the serving line. The fruit should be seen in the bottom of each container.

CCP: Hold and maintain the product at a maximum temperature of 41 degrees F. Check the temperature every 30 minutes. Discard any leftovers.

Serving Notes

Promote item by placing two French toast sticks in yogurt at head of serving line. Fruit should be seen in bottom of container.

Nutrients Per Serving
Calories
361
Carbohydrates
65.00 g
Dietary Fiber
2.96 g
Protein
9.16 g
Sodium
270.00 mg
Total Fat
6.21 g
Sat. Fat
0.95 g
Trans Fat
0.00 g