It's not always easy to estimate how much bread to purchase for your restaurant for any given day. Sometimes, you have more day-old loaves left over than you know what to do with. A good way to get rid of this bread, instead of letting it go to waste, is to put French toast on the menu for breakfast or brunch the next day. Here are two French toast recipes that are easy to make in restaurant quantities and that turn out lovely when made with stale bread.
Ultimate Cinnamon Baked French Toast
This French toast is made in a large batch and then baked on sheet pans. It's a lovely choice if you're serving a buffet-style breakfast or brunch, since it's all ready at the same time. Of course, you can also cool it and then reheat it in the oven for single portions.
- 4 loaves of stale white bread, sliced thickly
- 16 eggs
- 1 cup whole milk
- 3 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup sugar
Whisk together the eggs, milk, cinnamon, nutmeg, salt, and sugar. Lay the slices of bread out on a full sheet pan, and pour the egg mixture over them. Turn over the bread a few times to ensure both sides are evenly coated. Place the pan in an oven that has been preheated to 375 degrees F, and bake for 25 minutes or until the toast is firm and golden brown.
Fried Caramel and Vanilla French Toast
This French toast mixture is great for single service portions. You make the egg portion ahead of time, and then when you get an order, you coat the bread and fry it in a griddle or on the flat-top. The caramel sauce in the egg mixture gives the French toast a notable richness and unique flavor. Since this French toast is fried, and not baked, the bread needs to be sliced thinner.
- 4 loaves of stale white bread, sliced thinly
- 16 eggs
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup caramel ice cream topping
- 2 tablespoons vanilla extract
Whisk together the eggs, cream, milk, caramel topping, and vanilla. When you're ready to make the French toast, dip a slice of bread in this mixture, and then place it on a hot, greased griddle or flat-top. Fry until the first side is brown, and then flip the toast over. Fry until the toast is firm and golden brown, and then serve. Keep the egg mixture in the refrigerator between uses.
Both of these French toast recipes will be hits with your customers. You might find that people love them so much that you start ordering extra bread on purpose, so you always have stale loaves to work with at breakfast time. To read more, contact a bread supplier in your area.