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.


Servings: 50