Instructions: TEMPERATURE: 375 F. GRIDDLE

1. PLACE WATER IN MIXER BOWL.

2. COMBINE MILK, AND SUGAR, BLEND WELL. ADD TO WATER; STIR; UNTIL DISSOLVED.

3. ADD EGGS TO INGREDIENTS IN MIXER BOWL; WHIP UNTIL WELL BLENDED.

4. DIP BREAD IN EGG MIXTURE TO COAT BOTH SIDES. DO NOT SOAK.

5. PLACE ON WELL-GREASED GRIDDLE, FRY ON ONE SIDE UNTIL GOLDEN BROWN.

TURN; FRY ON OTHER SIDE UNTIL GOLDEN BROWN, APPROXIMATELY 1 1/2 MINUTES ON EACH SIDE.

6. SERVE IMMEDIATELY.

NOTE:

1. IN STEP 4, 13 LB 8 OZ (200 SLICES) ROUND TOP BREAD, SLICED MAY BE USED.

2. DEHYDRATED EGG MIX MAY BE USED. OMIT STEPS 1 THROUGH

3. COMBINE 3 LB 12 OZ (3-NO. 3 CYL CN) CANNED DEHYDRATED EGG MIX AND 8 OZ (1 CUP)

GRANULATED SUGAR IN MIXER BOWL. ADD 2 QT LUKEWARM WATER TO EGG MIXTURE; MIX UNTIL SMOOTH PASTE IS FORMED. ADD 3 QT LUKEWARM WATER.

WHIP UNTIL WELL BLENDED. REFRIGERATE UNTIL READY TO USE. FOLLOW STEPS 4 THROUGH 6.

3. IN STEP 3, 12 LB 8 OZ FROZEN EGGS MAY BE USED. THAW EGGS.

SERVING SIZE: 2 SLICES

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