French Toast Bake



48 slices Aunt Jemima® French Toast (whole grain) (#43583), thawed 1" cubes

3 c. raisins, regular moisture, seedless

48 eggs, whole, raw, large OR eggs, pasteurized, whole, frozen (#100045), thawed

2 qt. 2 c. milk, 1%, with added vitamins A & D

1/3 c. vanilla extract

1/2 tsp. salt, table

3 c. ricotta cheese, part skim

1/2 c. sugar, granulated

2 tbsp. 2 tsp. cinnamon, ground

1 qt. 2 c. Log Cabin® Original Syrup (#34901)


In each of 4 (12" x 20" x 2") steam table pans, sprayed with nonstick vegetable cooking spray, arrange 2 qt. French toast cubes. Sprinkle each pan with 3/4 c. raisins.

In mixing bowl, combine eggs, milk, vanilla and salt. Mix with paddle attachment for 5 minutes on medium speed, until well blended. Pour 1 qt 1 1/2 c. egg mixture over French toast cubes in each pan.

Using scoop #60, Place 12 dollops of ricotta cheese, evenly spaced on top of each pan. Cover pans with plastic wrap. Refrigerate for 1 hour or overnight. CCP: Chill to 41˚F or lower within 4 hours.

Uncover the pans. Bake in conventional oven at 350˚F for 45 minutes or until golden brown and knife comes out clean in center. CCP: Heat to 155˚F or higher for at least 15 seconds. In a small bowl, combine sugar and cinnamon. Sprinkle evenly over pans. CCP: Hold for hot service at 135˚F or higher. To serve: Cut each pan into 12 portions.


Servings: 48