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Tropical French Toast
Yield: 24 (3-tortilla) servings
plus 1-1/2 gallons fruit sauce
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Sugar |
1 lb. 4 oz. |
3 cups |
| Orange juice |
96 oz. |
3 qt. |
| Cornstarch |
5 oz. |
1 cup |
| Cold water |
8 oz. |
1 cup |
| Banana slices |
2 lb. |
1 1/2 qt. |
| Pineapple chunks or dices |
2 lb. |
1 1/2 qt. |
| Orange or Mandarin orange slices |
2 lb. |
1 qt. |
| Strawberries, halved |
2 lb. |
1 qt. + 3 cups |
| Mango, diced |
2 lb. |
1 1/2 qt.
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| Eggs |
2 lb. 10 oz.* |
24 Large |
| Skim milk |
8 oz. |
1 cup |
| Sugar |
- |
2 tsp. |
| Salt |
- |
1 tsp. |
| Flour tortillas |
Approx. 7 lb. |
72 (8 in.) |
| Oil |
- |
As needed |
| Macadamia, peanut or pecan pieces, if desired |
12 oz. |
3 cups |
DIRECTIONS
- Prepare fruit sauce: In saucepan heat sugar and orange juice over medium heat.
- In small bowl, mix cornstarch and cold water until smooth. Whisk cornstarch mixture into orange juice.
- Continue cooking and stirring occasionally until mixture boils and thickens. Cook 1 to 2 minutes; cool.
- In a large bowl, combine bananas, pineapples, oranges, strawberries, and mango. Pour cooled sauce over fruit and stir to blend. Cover and refrigerate, if needed, until serving.
- To prepare tortillas, beat eggs with milk, sugar, and salt in mixing bowl. Refrigerate batter if not used immediately.
- For each serving, soak three tortillas in egg mixture until saturated, about 45 to 60 seconds.
- Fry tortillas on griddle in small amount of oil until all sides are browned, puffed slightly, and fully cooked.
- Roll up three tortillas, transfer to serving plate and top with one cup fruit sauce. Garnish with 1 tablespoon nuts, if desired. Serve immediately. Repeat with remaining tortillas.
*If using frozen or liquid whole egg product.
Note: Tortilla French toast preparation should be completed within 1 hour (including service time).
Do not let uncooked (soaked) tortillas remain at room temperature for any length of time.
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