Orchard French Toast Bowl with Peach & Pear Compote
Ingredients
- 100 pieces Pre-made whole-grain-rich French toast
- 1 #10 can Del Monte peaches, drained and diced
- 1 #10 can Del Monte pears, drained and diced
- 2 cups Reserved fruit juice
- 1 cup Brown sugar or maple syrup
- ¼ cup Ground cinnamon
- 2 tbsp Vanilla extract
- ¼ cup Lemon juice
- ½ cup Cornstarch
- 1 cup Cold water
- As needed Optional low-fat vanilla yogurt
- As needed Optional whole-grain granola
Instructions
- Prepare pre-made French toast according to manufacturer instructions; hold hot at 135°F or above. Cut into strips or bite-size pieces if desired.
- Drain peaches and pears, reserving 2 cups fruit juice. Dice fruit if needed.
- Combine reserved juice, brown sugar or maple syrup, cinnamon, vanilla, and lemon juice in a saucepan, kettle, or appropriate cooking vessel.
- Bring to a gentle simmer.
- Combine cornstarch and cold water to make a slurry; slowly whisk into simmering liquid until lightly thickened.
- Fold in peaches and pears and heat compote to at least 135°F.
- Hold compote hot at 135°F or above until service.
- Service: how to serve menu item (include smallware where applicable) Place 2 pieces of prepared French toast, cut if desired, into a bowl. Spoon approximately 1/2 cup warm peach and pear compote over the top. Add optional yogurt, granola, or cinnamon as approved by the district.
- Chef Tips: The standard execution uses pre-made French toast to reduce labor and improve consistency. The compote can also be used with oatmeal, pancakes, waffles, yogurt, or breakfast grain bowls. Scratch-made French toast may be substituted if preferred.
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