Homemade French Toast

Homemade French Toast

(HACCP Process #2)

(Same Day Service — HACCP Process #2)


100 servings (1 piece, 3.3 oz., 95 g)

Meal Equivalence:

1 oz. eq. meat/meat alternate, 1 oz. eq. wgr grain
3 days prior to day of service:
  1. Pull eggs from freezer. Open cases and remove 
cartons from case.

  2. Place cartons on sheet pans with space between 
to allow for thawing.

  3. Place pans on lowest available shelf in cooler to thaw. CCP: Hold below 41° F.

  4. Wash hands thoroughly.

Day of service:
  1. Clean and sanitize prep area.

  2. Pull 7 full sheet pans and place at workstation.

  3. Spray pans thoroughly.

  4. Pull bread, cinnamon, sugar, vanilla, and place at workstation.

  5. Pull eggs and milk from cooler and place at workstation.

  6. Pull 2-gallon mixing pitcher or bowl. CCP: Prepare foods at room temperature in two hours or less. TOTAL time of food at room temperature shall not exceed four hours.

Day of service continued:
  1. Wash hands thoroughly.

  2. Pour eggs into large pitcher or bowl.

  3. Add sugar, cinnamon and vanilla.

  4. Whisk well.

  5. Add milk to egg mixture.

  6. Whisk well.

  7. Wash hands thoroughly and put on gloves.

  8. Spray sheet pans completely with butter flavored pan spray.

  9. Spread bread out on sheet pans, 15 pieces per pan, 3 by 5.

  10. Pour egg mix into smaller pitcher.

  11. Pour 1/4 cup egg mixture over center of each piece of bread, slowly drenching.

  12. Allow egg mixture to soak into bread.

  1. Place sheet pans of homemade French Toast in preheated convection oven at 350° F for 15 minutes or until an internal temperature of 165° F is reached. CCP: Heat until an internal temperature is reached of 165° F for 15 seconds. SOP: Batch cook as necessary to insure best end product and nutritional.

  1. Hold baked French toast in warmer preheated to 140° F. CCP: Hold above 135° F.

  1. 1 slice of homemade French toast with topping of choice. CCP: Hold above 135° F.


  • 5 lb. 9 oz. pasteurized whole eggs, frozen
 (USDA Material #100045)
  • 1 cup sugar, granulated
  • 1/2 cup cinnamon, ground
  • 1/2 cup vanilla extract
  • 3 qt. 3 cups milk, low fat, 1%
  • 100 pieces wgr wheat bread, 1 = 1 oz. eq. wgr grain
  • 1 oz. pan spray, butter flavored

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.