We had some incredibly creative entries last year. Listed below are the twelve recipes that really had us on the ropes (in the good way). Take a look and try out a few if you’d like. We did.

• French Toast Stick Corn Casserole
• Breakfast Lasagna
• PB&J Pancakes on the Run
• Holiday Delight
• Fruit Trifle
• Breakfast Muffins
• Cinnamon Ham Breakfast Sandwich
• Eggs Over Pancakes
• French Toast Stick Cheesecake
• Aunt Jemima® Mexican Pizza Sandwich
• Mini Monte Cristos
• Star Spangled Pancakes

Holiday Delight
by Dee Mann, Lindenhurst UFSD,
Lindenhurst, NY
Yield: 50 servings

Ingredients
100 slices Aunt Jemima® French Toast, thawed, (SKU 05870)
9 lb. Turkey, deli, roasted, thinly sliced
1 #10 can Cranberry sauce, chunky

Preparation

1. Preheat convection oven to 350° F.
2. Place 100 slices of French toast in a single layer on full sheet pans.
3. Top only 50 of the 100 French toast slices with 3 oz. of turkey.
4. Bake all (both the plain and turkey topped French toast) 10 minutes.
5. Spread the turkey topped slices with cranberry sauce using a # 24 scoop to measure, then top with the cooked plain slices to make a hot sandwich.

This recipe may also be prepared with Aunt Jemima® Whole Grain French Toast (SKU 43583).

 

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