RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	71.0235
Energy (kCal)	1378.476
Carbohydrates (g)	118.4752
Total fats (g)	68.4001
Fatty acids, total saturated 20:0 (g)	0.0120
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6669
Fatty acids, total polyunsaturated 17:1 (g)	0.0480
Fatty acids, total trans-monoenoic (g)	0.1040
Fatty acids, total saturated 20:4 undifferentiated (g)	0.7520
Fatty acids, total saturated 4:0 (g)	0.3820
Fatty acids, total trans (g)	0.1520
Riboflavin (mg)	2.8154
Tocopherol, beta (mg)	0.0400
Lactose (g)	24.6440
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0280
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	5.6309
Tocopherol, delta (mg)	0.2400
Arginine (g)	4.5115
Proline (g)	3.8096
Fatty acids, total polyunsaturated 18:1 t (g)	0.0920
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.2225
Adjusted Protein (g)	0.0000
Cystine (g)	1.2887
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	141.6960
Copper, Cu (mg)	0.9263
Maltose (g)	0.0000
Zinc, Zn (mg)	8.3817
Total lipid (fat) (g)	68.4001
Vitamin K (phylloquinone) (g)	2.6640
Cholesterol (mg)	1536.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1440
Menaquinone-4 (g)	4.8800
Phytosterols (mg)	0.0000
Folate, total (g)	242.3500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0880
Vitamin A, IU (IU)	2970.6600
Energy (kcal)	1378.4760
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8472
Fatty acids, total saturated 14:1 (g)	0.0280
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.1014
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	109.3593
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2400
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2012.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2320
Vitamin B-12, added (g)	0.0000
Valine (g)	4.7358
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	131.0540
Fatty acids, total saturated 16:0 (g)	14.2573
Carbohydrate, by difference (g)	118.4752
Vitamin D (IU)	337.7600
Fructose (g)	0.6105
Fluoride, F (g)	4.4000
Aspartic acid (g)	7.1295
Tyrosine (g)	2.9957
Potassium, K (mg)	1400.3260
Fatty acids, total saturated 12:0 (g)	0.3758
Vitamin A, RAE (g)	865.3800
Serine (g)	5.1025
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.7986
Fatty acids, total trans-polyenoic 22:4 (g)	0.0520
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0160
Fatty acids, total saturated 14:0 (g)	1.6174
Histidine (g)	1.8568
Isoleucine (g)	3.7092
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0480
Niacin (mg)	2.5901
Water (g)	738.5888
Fatty acids, total saturated 8:0 (g)	0.3820
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0720
Carotene, beta (g)	34.1600
Sodium, Na (mg)	816.4180
Iron, Fe (mg)	8.3129
Energy (kJ)	5773.9900
Ash (g)	9.2710
Caffeine (mg)	0.0000
Glycine (g)	2.3966
Fatty acids, total trans-polyenoic (g)	0.0480
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0480
Fatty acids, total saturated 18:2 undifferentiated (g)	13.0019
Fatty acids, total polyunsaturated (g)	14.9075
Vitamin E (alpha-tocopherol) (mg)	4.5416
Sucrose (g)	52.0080
Vitamin B-6 (mg)	0.9241
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3660
Vitamin D (D2 + D3) (g)	8.4880
Vitamin D3 (cholecalciferol) (g)	8.4880
Lysine (g)	5.1076
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0920
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.3780
Pantothenic acid (mg)	8.2345
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0320
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.7699
Folate, food (g)	242.3500
Fatty acids, total saturated 20:1 (g)	0.1281
Fatty acids, total monounsaturated (g)	24.0331
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.1240
Fatty acids, total polyunsaturated 16:1 t (g)	0.0120
Fatty acids, total polyunsaturated 17:0 (g)	0.0880
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.4000
Choline, total (mg)	1246.2490
Fatty acids, total polyunsaturated 16:1 c (g)	0.7920
Fatty acids, total saturated (g)	23.6222
Vitamin B-12 (g)	5.7560
Calcium, Ca (mg)	947.8520
Fatty acids, total saturated 10:0 (g)	0.3900
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0400
Alanine (g)	3.7415
Glutamic acid (g)	11.3386
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0040
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	859.6000
Leucine (g)	6.2123
Folate, DFE (g)	242.3500
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0480
Fiber, total dietary (g)	2.7900
Tryptophan (g)	0.9802
Threonine (g)	3.0996
Fatty acids, total polyunsaturated 18:1 c (g)	13.5520
Manganese, Mn (mg)	0.6147
Protein (g)	71.0235
Cryptoxanthin, beta (g)	36.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.9760
Betaine (mg)	4.1830
Phosphorus, P (mg)	1429.9720
Tocopherol, gamma (mg)	2.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. 1. Preheat oven to 350°F Lightly grease a 3-quart rectangular baking dish; set aside. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla. Add pie filling; beat until well combined. In a large bowl whisk together eggs and milk until combined. | 2. 2. Trim ends off French bread and discard or save for another use. Cut loaf into 16 slices. Arrange half the slices in the prepared baking dish, overlapping slices if necessary. Evenly pour on 1/2 of the egg mixture (about 1 3/4 cups). Spoon lemon filling atop bread slices in dish, spreading evenly. Top with remaining bread slices. Dish will be very full. Slowly pour remaining egg mixture evenly over bread slices in dish. | 3. 3. In a medium bowl combine oats, brown sugar, cinnamon, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Sprinkle oat mixture over bread slices in dish. | 4. 4. Bake, uncovered, for 40 to 45 minutes or until set in the center. Let stand on a wire rack for 20 to 30 minutes before serving. Serve with berries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	1	package	reduced fat	-	-	-	-
sugar	1/4	cup	powdered	116.7	29.930999999999997	0.0	0.0
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lucky leaf lemon	1	can		-	-	-	-
egg	8			572.0	2.88	50.24	38.04
milk	2	cups		297.68	23.3264	15.372	15.9576
french bread	1	loaf		-	-	-	-
cooking oat	1/2	cup	rolled	-	-	-	-
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
blueberry			sliced	-	-	-	-

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

Cooking in progress....

Lemon Cream Stuffed French Toast With Streusel Topper and Fresh