Fruity Breakfast Bar

Ingredients

Prunes, whole3 pounds
Dried cranberries1¼ pounds
Orange juice1¾ quarts
Butter, unsalted14 ounces
Applesauce, unsweetened14 ounces
Eggs, whole, fresh or frozen24 ounces12 each
Vanilla extract2 tablespoons
Flour, white whole wheat1 pound, 12 ounces1¾ pounds
Baking soda2 teaspoons
Salt, kosher1 teaspoon
Cinnamon, ground2 teaspoons
Nutmeg, ground1 teaspoon

Instructions

  1. Chop prunes.
  2. Add prunes, dried cranberries and orange juice to a pot. Bring to a boil. Reduce heat and simmer for 5 minutes.
  3. Add the butter and stir to melt. Cool to room temperature.
  4. Whisk applesauce, eggs and vanilla in a large mixer. Add cooled fruit mixture and mix well.
  5. In a separate bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Stir to combine.
  6. Add flour mixture to fruit mixture. Mix until just combined.
  7. Spray a full-sized 2-inch steam table pan (per 24 portions) and line with parchment. For 50 portions use 2 steam table pans.
  8. Add mixture and spread into an even layer.
  9. Bake in a 350° F oven for 25 minutes. If top is getting too browned, turn oven down to 325°F. This may increase cooking time by 5 minutes.
  10. Remove from oven and cool.
  11. Cut each steam table pan 4 x 6 for a 3 inch by 3 inch square.

Recipe Notes

This recipe can also be made into muffins.