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Baked Raspberry French Toast

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)42.2328
Energy (kCal)944.801
Carbohydrates (g)96.5575
Total fats (g)43.155
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The night before: Grease two 8 ounce ramekins. | 2. Line with half the bread cubes. | 3. Cover with raspberries and cream cheese. | 4. Top with remaining bread cubes. | 5. Beat together eggs, milk and the 1 Tablespoon maple syrup. | 6. Pour egg mixture over bread mixture. | 7. Cover and place in fridge overnight. | 8. In the morning bake at 350 for 25-30 minutes. Until toothpick inserted in center comes out clean. | 9. While ramekins are baking, mix together the raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted. You may want to adjust these quantities depending on how much raspberry flavor you want in the syrup. | 10. Remove french toast from ramekins. | 11. Drizzle syrup over french toast. | 12. Garnish with a sprig of mint. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian bread 4 slices cut 325.2 60.12 10.56 4.2
    raspberry 1/2 cup 31.98 7.3431 0.738 0.3998
    cream cheese 2 ounces cut 167.265 1.9845 4.0257 16.2162
    egg 3 214.5 1.08 18.84 14.265
    milk 1 cup 148.84 11.6632 7.686 7.9788
    maple syrup 1 tablespoon 52.0 13.408 0.008 0.012
    raspberry preserve 2 tablespoons seedless - - - -
    maple syrup 1 cup 52.0 13.408 0.008 0.012
    mint 2 5.016 0.9587 0.3751 0.0832

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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