RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	54.4942
Energy (kCal)	763.206
Carbohydrates (g)	37.7444
Total fats (g)	42.5602
Fatty acids, total saturated 20:0 (g)	0.0120
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2850
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)	0.1075
Fatty acids, total trans (g)	0.1520
Riboflavin (mg)	2.5623
Tocopherol, beta (mg)	0.0400
Lactose (g)	6.1610
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)	3.7112
Tocopherol, delta (mg)	0.2400
Arginine (g)	3.3902
Proline (g)	2.4278
Fatty acids, total polyunsaturated 18:1 t (g)	0.0920
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.1200
Adjusted Protein (g)	0.0000
Cystine (g)	1.1113
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	127.7774
Copper, Cu (mg)	0.3446
Maltose (g)	0.0000
Zinc, Zn (mg)	6.2360
Total lipid (fat) (g)	42.5602
Vitamin K (phylloquinone) (g)	1.5670
Cholesterol (mg)	1500.2000
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)	1.2200
Phytosterols (mg)	1.4115
Folate, total (g)	209.9905
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0880
Vitamin A, IU (IU)	2845.7745
Energy (kcal)	763.2060
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8208
Fatty acids, total saturated 14:1 (g)	0.0280
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.6214
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	31.8749
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2400
Vitamin C, total ascorbic acid (mg)	7.3854
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)	3.6840
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)	78.2655
Fatty acids, total saturated 16:0 (g)	9.9750
Carbohydrate, by difference (g)	37.7444
Vitamin D (IU)	330.4400
Fructose (g)	0.2080
Fluoride, F (g)	4.4000
Aspartic acid (g)	5.6475
Tyrosine (g)	2.1902
Potassium, K (mg)	858.5755
Fatty acids, total saturated 12:0 (g)	0.0986
Vitamin A, RAE (g)	720.4390
Serine (g)	4.1162
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.9193
Fatty acids, total trans-polyenoic 22:4 (g)	0.0520
Alcohol, ethyl (g)	0.0000
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)	0.7470
Histidine (g)	1.3522
Isoleucine (g)	2.8834
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0480
Niacin (mg)	0.6608
Water (g)	449.5620
Fatty acids, total saturated 8:0 (g)	0.1076
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)	8.8480
Sodium, Na (mg)	627.5350
Iron, Fe (mg)	7.3603
Energy (kJ)	3197.0390
Ash (g)	5.4418
Caffeine (mg)	0.0000
Glycine (g)	1.8040
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)	6.4005
Fatty acids, total polyunsaturated (g)	7.9174
Vitamin E (alpha-tocopherol) (mg)	4.2880
Sucrose (g)	23.3280
Vitamin B-6 (mg)	0.7301
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0915
Vitamin D (D2 + D3) (g)	8.1220
Vitamin D3 (cholecalciferol) (g)	8.1220
Lysine (g)	3.9707
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)	0.0000
Pantothenic acid (mg)	6.6035
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)	0.2579
Folate, food (g)	209.9905
Fatty acids, total saturated 20:1 (g)	0.1081
Fatty acids, total monounsaturated (g)	15.6724
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)	1193.6708
Fatty acids, total polyunsaturated 16:1 c (g)	0.7920
Fatty acids, total saturated (g)	15.1025
Vitamin B-12 (g)	4.1090
Calcium, Ca (mg)	420.7760
Fatty acids, total saturated 10:0 (g)	0.1155
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0400
Alanine (g)	3.0708
Glutamic acid (g)	7.5574
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)	694.9000
Leucine (g)	4.7095
Folate, DFE (g)	209.9905
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)	0.4540
Tryptophan (g)	0.7169
Threonine (g)	2.3879
Fatty acids, total polyunsaturated 18:1 c (g)	13.5520
Manganese, Mn (mg)	1.3423
Protein (g)	54.4942
Cryptoxanthin, beta (g)	36.7260
Fatty acids, total saturated 18:1 undifferentiated (g)	14.6650
Betaine (mg)	1.9320
Phosphorus, P (mg)	911.1640
Tocopherol, gamma (mg)	2.0058

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. Place torn French bread pieces into a lightly greased 8x8-inch glass baking dish. | 2. Sprinkle the cinnamon, ginger, allspice and nutmeg over the bread pieces and toss lightly. | 3. In a mixing bowl, whisk together the eggs, milk, canned pumpkin and maple syrup. Pour over the spiced bread pieces. | 4. Cover with Saran Wrap and refrigerate overnight. In the morning, preheat the oven to 350°F. Remove the plastic wrap and bake for 40 to 45 minutes. | 5. During the last 20 minutes of baking, cover lightly with a piece of foil to prevent browning of the bread pieces. | 6. Let cool slightly before cutting. Sprinkle with powdered sugar and maple syrup. Serve with a side of fresh fruit. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french bread	1	loaf		-	-	-	-
cinnamon	1	teaspoon		-	-	-	-
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
egg	8			572.0	2.88	50.24	38.04
milk	1/2	cup		74.42	5.8316	3.843	3.9894
pumpkin	3/4	cup	canned	3.7125	0.8118	0.2549	0.0173
maple syrup	2	tablespoons		104.0	26.816	0.016	0.024
sugar			powdered	-	-	-	-
maple syrup				104.0	26.816	0.016	0.024
fruit				-	-	-	-

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

Cooking in progress....

Pumpkin Spice French Toast Bake