French Toast Banana Bake
100 Aunt Jemima® French Toast (whole grain) (43583)
1 c. Mrs. Butterworth's® Syrup (39716)
1 qt. + 1 1/2 c. liquid pasteurized eggs
1 tbsp. + 1 tsp. cinnamon
3 c. skim milk
3 qt. yogurt, low fat banana cream or vanilla flavored
9.5 lb. of 100-120 count bananas
Spray 2 – 18"x26" sheet pans plus 1 small pan with cooking spray.
Place single layer of French toast on bottom of sheet pan with 6 down and 4 across.
Beat together liquid eggs, skim milk, syrup, and cinnamon. Fold in yogurt and mix until smooth.
Pour 1/2 of egg and yogurt mixture evenly over pancakes.
Slice bananas in single layer over French toast and egg & yogurt mixture. Place another single layer of French toast over bananas.
Bake until inserted knife comes out clean. CCP: Heat to 165˚F or higher for 15 seconds. Conventional oven: 375˚F for 30-35 minutes. Convection oven: 340˚F for 30-35 minutes. CCP: Hold for hot service at 135˚F or higher.
Let breakfast bake stand for 5 minutes prior to cutting.