FRENCH TOAST BATTER (239)    RECIPE (114)

• EGG MIX, FROZEN, WHOLE EGGS
  QUANTITY:   6.1875
  ASSOCIATED NUTRIENT:   EGGS, WHOLE, LARGE, RAW, FRESH, AND FRZ
  NUTRIENT AMOUNT IN LBS.:   5.259375
• MILK, DRY, NONFAT
  QUANTITY:   .9375
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   .9375
• WATER, TAP
  QUANTITY:   .9375
  ASSOCIATED NUTRIENT:   WATER
• SUGAR, GRANULATED
  QUANTITY:   .6875
  ASSOCIATED NUTRIENT:   SUGARS, GRANULATED
  NUTRIENT AMOUNT IN LBS.:   .6875
• SALT
  QUANTITY:   .0625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .0625
• CINNAMON, GROUND
  QUANTITY:   .01563
  ASSOCIATED NUTRIENT:   CINNAMON, GROUND
  NUTRIENT AMOUNT IN LBS.:   .01563

1) COMBINE ALL INGREDIENTS AND BLEND WELL.
2) DIP BREAD (TWO SLICES PER SERVING - 3 OZ BATTER PER SERVING) INTO BATTER
   UNTIL WELL COATED. DRAIN OFF EXCESS BATTER.
3) COOK ON GRIDDLE UNTIL LIGHTLY BROWNED AT 350 DEGREES.