French Toast Bake with Fruit Salad Compote

You will need

• 672 g Bread, cubed
• 576 mL Liquid Eggs
• 355 mL Milk
• 355 mL Heavy Cream
• 10 g Cinnamon
• 132 g Margarine
• 1 can Fruit Salad in Juice
  
• 220 g Brown Sugar
• 1 g Nutmeg
• 1 g Cloves

Method

1. Open can of Dole Fruit Salad in Pear Juice, drain and reserve juice.
2. Preheat convection oven to 325°F/163°C.
3. Cube bread into 1” pieces and place in a greased hotel pan.
4. Combine liquid eggs, milk, heavy cream, 8g of cinnamon and 44g of melted margarine in a large bowl. Pour mixture over the bread cubes, cover pan with aluminum foil and bake for 25 minutes.
5. Meanwhile, melt the remaining 88g of margarine in a rondeau or skillet over medium high heat. Add the brown sugar and stir until sugar is melted.
6. Add the Dole Fruit Salad in Pear Juice, Cinnamon, Nutmeg and Clove and sauté until lightly caramelized, approximately 3-5 minutes. Remove from heat and keep warm (140°F/60°C for a maximum of 4 hours) until ready to serve.
   3:00

   Start timer
7. Remove the French toast bake from the oven and allow to cool for approximately 15 minutes.
   15:00

   Start timer
8. Portion French toast bake onto serving dishes and top with the warm fruit compote.