French Toast Bites
Chef’s Note: Leftover bread is an ongoing issue in most restaurants/ dining halls. We often feature dishes like panzanella, use them for bread crumbs, and make these fun bites! Excellent vehicle for utilizing leftover fruits/compotes/jams. We like turning bruised apples into apple butter and folding some into the mix with raisins.
Recipe Benefits: This item is a very flexible breakfast or side item, and a comforting complement to a plant-forward menu. Students love them and buy them up with their healthy breakfast swipe. This is an indulgent house-made option that also curbs food waste!
Total Servings - 72 ea
Recipe Cost/Serving - $11.85 / $0.17
Repurposed Ingredients: Bread Ends
Ingredients
Bread ends Cubed, 8 qt/ 8 kg
Milk of choice, 1 qt/1 kg
Eggs (or Egg substitute, or Flax "egg"), 1 qt/ 1 kg
Agave or Maple Syrup, 1 cup/ 240 g
Ground Cinnamon, 1 tbs/ 15 g
Clove, 0.5 tsp/ 2 g
Nutmeg, 0.5 tsp/ 2 g
Top with powdered sugar and maple drizzle
Directions
In a large bowl, combine milk, egg product, agave and spices. Whisk until well combined
Fold in bread cubes and allow to soak in liquid for at least 15 minutes or up to overnight (REFRIGERATED)
Portion using a #30 scoop 1.5 oz/45 g) into a sprayed mini muffin tray
Bake at 350℉/180℃ for 10-12 minutes or until a bite reach an internal temp of 185℉/85℃
Top with powdered sugar and maple syrup