K-12
Baked Penne Pasta with Turkey Meat Sauce
Cherry Pear Sausage French Toast Bake
1
slice
Serving Size
This recipe was developed and approved by Chef Brenda
Ingredients Show More
Ingredient
50 Portions
100 Portions
Butterball K-12 fully cooked, All natural breakfast sausage links
50 Portions 5 lb 8.8 oz
100 Portions 11 lb 1.6 oz
Eggs, liquid whole, frozen (USDA or Commercial)
50 Portions 1 lb 12 ½ oz
100 Portions 3 lb 9 oz
Nonstick cooking spray
50 Portions 2 sprays
100 Portions 4 sprays
Whole grain-rich bread, sliced (at least 1 oz eq grain each slice)
50 Portions 4 lb 12 oz
100 Portions 9 lb 8 oz
Pears, diced, extra light syrup, canned, drained (USDA or Commercial)
50 Portions 5 lb 10 oz
100 Portions 11 lb 4 oz
Milk, low fat, 1%
50 Portions 16 fl oz or 2 cups
100 Portions 32 fl oz or 1 qt
Vanilla extract
50 Portions 2 Tbsp
100 Portions ¼ cup
Margarine, trans fat free, melted
50 Portions 8 oz
100 Portions 16 oz
Maple syrup
50 Portions 1 cup
100 Portions 2 cups
Cinnamon, ground
50 Portions ¼ cup
100 Portions ½ cup
Cherries, dried, pitted (USDA or Commercial)
50 Portions 2 lb 8 oz
100 Portions 5 lb
Directions Show More
- Thaw Eggs: Thaw under refrigeration for 48 hours. Hold at 41° F or lower.
- Pan and Thaw Sausage: Per 25 servings, spray one 4” steam table pan with nonstick cooking spray. Line each pan with 63 sausage links (21 links x 3 links). Cover and place thaw under refrigeration overnight. Hold at 41° F or lower.
- Prepare Bread: Per 25 servings, cube 38 slices (2 lb 6 oz) of bread. Note: Do not use dried bread as dried bread will change the grain equivalent.
- Preheat oven to 350°F.
- Drain Pears: Drain pears. Hold at 41° F or lower.
- Mix Ingredients: Per 25 servings, whisk together 1 ½ cup (14.25 oz wt) eggs, 1 cup (8 fl oz) milk, 1 Tbsp vanilla extract, ½ cup melted margarine, ½ cup maple syrup, and 2 Tbsp cinnamon. Fold in cubed bread until bread absorbs egg mixture. Fold in 1 qt 2 ¼ cups (2 lb 13 oz wt) drained pears, 3 ⅛ cup, packed (1 lb 4 oz wt) dried cherries. Pour mixture evenly over the top of thawed sausage links. Using a rubber spatula, pack bread down making the top even.
- Bake and Portion: Bake in the oven 30-35 minutes, uncovered. Remove from the oven and allow to sit for 10 minutes. Cut pan into 5 x 5 pieces. Note: Be sure to cut all the way to the bottom and through the sausage links. Heat to 165° F or higher for 15 seconds. Hold at 140° F or higher.
- Serve: 1 slice. Hold at 140° F or higher.
Nutrients per Serving Show More
Calories 354 kcal
Saturated Fat 4 g
Trans Fat 0 g
Total Fat 13 g
Cholesterol 108 mg
Calcium 30 mg
Total Dietary Fiber 6 g
Iron 5 mg
Sodium 442 mg
Sugars 25 g
Carbohydrate 52 g
Vitamin A 830 IU
Vitamin C 5 mg
Protein 14 g
Component
Meat/Meat Alt 1.25 oz. eq.
Grain 1.5 oz. eq.
Fruit 0.5 cup(s)
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