Three breakfast recipes. Same technique. IDDSI safe texture.

Rubicon's grilled purée bread sheet pan recipes utilize the same technique across all recipes to create a variety of shaped purée bread breakfast dishes, including purée bread cinnamon rolls, purée bread pancakes and purée bread grilled toast or cinnamon toast. Each of these recipes incorporate our Grilled Toast Coloring Mix that creates a fantastic browned finish.


High in calories and visually delightful, our shaped purée bread recipes can truly elevate the breakfast experience for your residents on purée diets. Complimentary breakfast items available include purée sausage and purée bacon.

Designed with IDDSI in mind.

Our purée products and recipes meet the International Dysphagia Diet Standardisation Initiative (IDDSI) best practices guidelines for food texture safety for levels 4 and 5 purée diets.

Grilled Purée Bread Sheet Pan Recipes - IDDSI

2 minutes 14 minutes

Watch our purée bread sheet pan recipes followed by an IDDSI Fork Pressure Test and Spoon Tilt Test. 

Grilled Purée Bread Sheet Pan Recipes

10 Servings (1/4 Sheet Pan)

Purée Bread Mix: 1  1/2 cups (210g)

Rubicon Grilled Toast Coloring Mix: 2T

Rubicon Cinnamon Roll Flavoring: Used for cinnamon toast & cinnamon rolls, 2T

Oil or liquid butter: 3T

Hot water (170-185°F): 1  3/4 cups, 2T


20 Servings (1/2 Sheet Pan)

Purée Bread Mix: 3 cups (420g)

Rubicon Grilled Toast Coloring Mix: 1/4 cup

Rubicon Cinnamon Roll Flavoring: Used for cinnamon toast & cinnamon rolls, 1/4 cup

Oil or liquid butter: 6T

Hot water (170-185°F): 3  3/4 cups


Sheet Pan Preparation

1. Spray baking sheet liberally with food release. Sprinkle grilled toast coloring mix and shake around baking sheet to coat the bottom.

2. Add oil or liquid butter to purée bread mix in a mixing bowl. Slowly whisk in hot water until well combined.

3. Immediately transfer to prepared baking sheet and spread evenly with a metal spatula. Let sit for 10 minutes.

4. Cover until ready to serve. Put in 350°F oven for 2 minutes to reheat. Place on top of serving well to keep warm.


Purée Toast & Cinnamon Toast Preparation

Follow steps 1-4 above.

5. For cinnamon toast, sprinkle cinnamon roll flavoring evenly over bread.

6. Slice 1 by 4 cuts for a total of 10 slices, or 3 by 4 cuts for a total of 20 slices.

7. Flip bread over onto plate for toast. Slide off spatula for cinnamon toast or wheat bread.


Purée Pancake Preparation

Follow steps 1-4 above.

5. Using a glass, biscuit or cookie cutter, cut out pancake rounds.

6. Flip pancakes onto serving plate. Flatten remaining bread into additional pancakes or hold and refrigerate for bread scoops.

7. Top with syrup and serve.


Purée Cinnamon Roll Preparation 

Follow steps 1-4 above. 

5. Sprinkle cinnamon roll flavoring evenly over bread. Heat pan in 350°F oven for 2 minutes to melt in the flavoring. 

6. Slice 1 cut lengthwise then 9 cuts across for a total of 20 slices. 

7. Gently roll the slices into cinnamon rolls. 

8. Drizzle with icing and serve. 

How to Get Started

Have questions?

Interested in samples?

Interested in samples?

Contact us with any questions. We would be delighted to speak with you.

Interested in samples?

Interested in samples?

Interested in samples?

Samples are available for all products. Contact us to request a sample kit.

Ready to order?

Interested in samples?

Ready to order?

View the Rubicon Foods Order Guide or request an order guide for a major distributor.

Puree Bread Sheet Recipes