Cinnamon-citrus French Toast Squares USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Turn a breakfast favorite into a new dish. Try these yummy whole grain-rich breakfast squares.
½ oz eq grains
Team Nutrition CACFP Easy Recipe Project
4.50 from 2 votes

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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 375 °F.
  • Spray a steam table pan with nonstick cooking spray.
    For 25 servings, use 1 pan (10⅜" x 12¾" x 2½").
    For 50 servings, use 2 pans (12" x 20" x 2½").
  • Tear bread into medium pieces, about 1"–2" each.
  • In a medium bowl, use a hand mixer to mix melted and slightly cooled margarine, maple syrup, cinnamon, egg, orange juice concentrate, and milk. Wash hands after touching uncooked eggs.
  • In a large bowl, toss torn bread pieces with orange-egg mixture.
  • Spread evenly into steam table pan.
  • Bake for 30–35 minutes or until golden brown. Heat to 165 °F or higher for at least 15 seconds.
  • Cut into squares.
    For 25 servings, cut pan into 25 even squares.
    For 50 servings, cut each pan into 25 even squares.
  • Serve 1 square. Serve immediately, or keep warm at 140 °F or higher.


Nutrition Facts
Cinnamon-citrus French Toast Squares USDA Recipe for Child Care Centers
Amount Per Serving 1 Cinnamon-Citrus French Toast Square
Calories 101 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 27mg9%
Sodium 92mg4%
Total Carbohydrate 15g5%
Dietary Fiber 1g4%
Total Sugars 1g1%
Protein 3g6%
Calcium 44mg4%
Iron 1mg6%
*Marketing Guide


  • Contains milk, eggs, and wheat (bread). Bread and margarine can be a hidden source of common allergens, which include milk, peanuts, tree nuts,
    eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in foods where it might not be expected (bread) and may be included in ingredient statements as “spice” or "flavoring"
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume
25 Servings:
Weight: 2 lb 7 oz
Yield: 25 squares
50 Servings:
Weight: 4 lb 14 oz
Yield: 50 squares