In This Issue:

Build Breakfast Variety

Cook up profits with the hottest dining trend

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Small size, Premium Profits

Let biscuits add magic to your menu

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Toast is Hot

Build sales with ease and versatility

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Parlez-vous profit builders?

Two new breads add savoir-flair to the menu!

When it comes to creating something simple to round out your breakfast offerings, ordinary breads can sometimes suit the bill. But when it comes to creating truly memorable specialty items, there's absolutely no substitute for moist, delicious BakerSource® Blueberry Thick Sliced Pullman and Sweet Thick Sliced Pullman breads!

Why? Each rich, thick slice is baked to perfection, for a difference customers can see and taste. Try them sprinkled with powdered sugar and topped with fresh strawberries and blueberries for a fresh, healthy-tasting breakfast, topped with home-made fruit butter as a lower-sugar alternative, or topped with maple syrup and whipped butter for a time-honored classic that's sure to delight.

For everything you need to make patrons say "Oui love it," call your Sysco® representative today!

Blueberry-Ricotta French Toast Napoleons
4 Servings

• 16 ounce container Arrezzio ricotta
• 1/2 cup powdered sugar
• zest of two Sysco Natural oranges
• juice from two Sysco Natural oranges
• 4 slices Bakersource® Blueberry Texas Toast
• 2 Wholesome Farms shell eggs
• 1/2 cup Wholesome Farms whole milk
• 4 tablespoons Wholesome Farms salted butter
• mint leaf or orange peel for garnish, optional

1. Stir together the ricotta, the powdered sugar, the zest and the orange juice. Chill to firm, about one hour.
2. While the filling is refrigerated, prepare the French toast.
3. Combine the eggs and milk and beat to blend thoroughly. Heat a skillet over medium heat. Allow each slice of bread to soak in the bread/milk mixture for about 30 seconds. Drain excess batter from each slice and cook in the preheated skillet with one tablespoon warmed butter, turning once, until both sides are browned and the egg batter is firm. Set cooked pieces aside and allow to cool.
4. To assemble napoleons: Cut each slice in half to yield two rectangle pieces. Place one half of the toasted bread on each plate. Top with about 3 ounces of the ricotta filling and spread to cover. Place the remaining toasted bread half atop the filling. Top the napoleon with a dollop of about one ounce of ricotta filling and garnish as desired.

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