French Toast Brazilian Style

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Try this unique twist on French Toast from Harvard University, in Cambridge, Mass. With cinnamon, hot chocolate powder and vanilla mixed in the batter, you cannot go wrong with this sweet take on French toast.

Ingredients

4 oz. liquid egg
1/3 cup + 1 tbsp. milk
¼ cup + 1 ¼ tsp. sweetened condensed milk
¼ tsp. vanilla extract
¼ tsp. kosher salt
3 tbsp. + ½ tsp. sugar
Pinch hot chocolate powder
¼ tsp. ground cinnamon
6 ¼ oz. French bread, cut into slices
¾ oz. corn flake crumbs
1 ¼ tsp. powdered sugar
¼ oz. canola oil
 

Steps

  1. Blend eggs, milk, salt, sugar, vanilla, cinnamon, hot chocolate powder and condensed milk. Mix thoroughly.
  2. Dip bread slices (do not use ends) into egg mixture, coating both sides of each slice thoroughly. Do not allow to soak. Place in perforated pans to drain excess moisture.
  3. Place dipped bread into pan of crushed corn flakes.
  4. Preheat fryer to 350°F. Deep-fry bread until golden brown. If needed, place on sheet trays and finished in 350°F oven.
  5. Dust slices with powdered sugar. 

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources