French Toast w/ Maple Cinnamon Dip
Ingredients
- 1 CS FRENCH TOAST
- 2 CS VANILLA YOGURT
- 2 CUPS GROUND CINNAMON
- 1 GAL MAPLE SYRUP
Instructions
PORTION FRENCH TOAST INTO METAL HOTEL PANS BASED ON CLASS SIZE AND AGE.
WRAP IN FOIL AND LABEL WITH CLASSROOM NAME. COOK AT 350F OR UNTIL INTERNAL TEMPERATURE REACHES 160F.
IN A LARGE PLASTIC BUS TUB, COMBINE YOGURT, CINNAMON, AND MAPLE SYRUP. BLEND UNTIL SYRUP AND CINNAMON HAVE BEEN FULLY INCORPORATED INTO THE YOGURT.
PORTION INTO CONTAINERS BASED ON CLASS SIZE AND AGE.
Notes
CAN MAKE DIP 3 DAYS IN ADVANCE