Production identity
- Target finished yield
- 10 kg · approximately 50 portions at 200 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 92.6% (10.8 kg declared primary input → 10 kg finished target)
- Total formula input
- 10.8 kg before trim, evaporation, absorption or transfer loss
- Time
- 30 min active · 90 min total
- Equipment
- hotel pans · oven · scale
- U.S. major allergens intentionally present
- Egg, Milk, Wheat
- Additional sensitivity note
- None listed.
- Holding / service
- Serve warm under controlled service; refrigerate cooled leftovers at 41°F / 5°C or below under the approved cooling plan.
Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Day-old bread | 3.6 kg | cubed |
| Whole milk | 3.6 kg | |
| Heavy cream | 1.2 kg | |
| Whole egg | 1.2 kg | |
| Granulated sugar | 800 g | |
| Butter | 250 g | melted |
| Vanilla | 60 g | |
| Cinnamon | 40 g | |
| Kosher salt | 50 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Day-old bread | 33.33% | 1.8 kg | 3.6 kg | 7.2 kg |
| Whole milk | 33.33% | 1.8 kg | 3.6 kg | 7.2 kg |
| Heavy cream | 11.11% | 600 g | 1.2 kg | 2.4 kg |
| Whole egg | 11.11% | 600 g | 1.2 kg | 2.4 kg |
| Granulated sugar | 7.41% | 400 g | 800 g | 1.6 kg |
| Butter | 2.31% | 125 g | 250 g | 500 g |
| Vanilla | 0.56% | 30 g | 60 g | 120 g |
| Cinnamon | 0.37% | 20 g | 40 g | 80 g |
| Kosher salt | 0.46% | 25 g | 50 g | 100 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Cube bread consistently and dry it enough that custard absorption is predictable rather than random.
Whisk milk, cream, egg, sugar, vanilla, cinnamon and salt without whipping excessive foam.
Combine bread and custard and rest until absorption is even; fold gently so cubes remain identifiable.
Deposit at a controlled pan depth and bake until center custard is set but still moist, not dry and bready.
Rest before portioning so structure stabilizes; weigh finished yield.
Working numbers
- Target baked yield: 10 kg
- Bread:custard liquid+egg ≈1:1.67 by weight
- Rest before bake for even absorption
- Center must be set, not merely browned on top
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Custardy interior with distinct soft bread, browned top edges, vanilla/cinnamon aroma, no dry cubes or wet raw-egg pockets.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Dry top/wet center | Pan too deep or oven too hot | Reduce depth and use gentler complete bake. |
| Mushy paste | Bread overmixed or too fresh/soft | Use drier bread and fold gently after soaking. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.