24 slices bread, leftover torn in 2" pieces
2 tablespoons cinnamon (if using cinnamon rolls omit)
1 cup granulated sugar
22 ounces (weight) liquid or frozen whole egg
OR
12 large California Fresh Eggs
3 quarts milk, 2% or skim
2 tablespoons vanilla
Servings: 16
1. Preheat oven to 325 degrees F.
2. Blend cinnamon and sugar, add eggs, milk and vanilla and mix well.
3. Pour over bread pieces and toss to coat.
4. Place in 3" deep 1/2 steam table pan. Let stand 20-25 minutes. Bake 35-40 minutes.
5. Let cool for at least 15 minutes.
6. Serve with low fat yogurt and fruit topping.
Notes: A great way to use up stale or leftover pastries - use croissants, cinnamon rolls, danish or bread.
2 tablespoons cinnamon (if using cinnamon rolls omit)
1 cup granulated sugar
22 ounces (weight) liquid or frozen whole egg
OR
12 large California Fresh Eggs
3 quarts milk, 2% or skim
2 tablespoons vanilla
Servings: 16
1. Preheat oven to 325 degrees F.
2. Blend cinnamon and sugar, add eggs, milk and vanilla and mix well.
3. Pour over bread pieces and toss to coat.
4. Place in 3" deep 1/2 steam table pan. Let stand 20-25 minutes. Bake 35-40 minutes.
5. Let cool for at least 15 minutes.
6. Serve with low fat yogurt and fruit topping.
Notes: A great way to use up stale or leftover pastries - use croissants, cinnamon rolls, danish or bread.
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