by Shamrock Foods Nutrition Services Team
Portions: 40
Ingredients
- 1 Pound8 Ounce Brickfire Bakery Texas Toast Bread, Torn (SF# 4634721)
- 1 1/4 Cup Bountiful Harvest Dried Cranberries (SF# 4145891)
- 1 1/3 TBSP Orange Zest
- 1 Cup Rejuv Orange Juice (SF# 2182051)
- 1 1/3 TBSP Katy’s Kitchen Vanilla Extract/Flavoring (SF# 4608201)
- 4 Ounce Shamrock Farms Butter, Melted (SF# 1930551)
- 1 1/2 Quart Shamrock Farms Half & Half (SF# 3234681)
- 1 1/2 Cup 2 TBSP Fair Meadow Whole Liquid Eggs (SF# 4954531)
- 2 Cups Katy’s Kitchen Granulated Sugar (SF# 353372
Instructions
- Preheat the oven to 350 F.
- Spray the baking dish with non-stick spray.
- In a large bowl, mix torn bread, ¾ cup of cranberries, orange zest, and juice.
- In another bowl, whisk vanilla, melted butter, half-and-half, and liquid eggs. Pour it over the bread mixture.
- Add sugar and let the bread soak for 5 minutes.
- Pour the mixture into the baking dish. Sprinkle the top with ½ cup of dried cranberries.
- Bake for 18-20 minutes or until set. **
- Cover; refrigerate until ready to serve.*
- Once cooled, cut 5 x 8 for 40 portions.
- Serve 1 piece or menued portion.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
- *All Cold Holding- All foods should be held 41 degrees F or below.
- **All Hot Holding- All foods should be held at 135 degrees F or above.
- Food Safety and Sanitation: Food must be handled and prepared to prevent cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
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