RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.7432
Energy (kCal)	534.3725
Carbohydrates (g)	31.0471
Total fats (g)	27.6512
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2927
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.1910
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.3722
Tocopherol, beta (mg)	0.0200
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	2.5158
Tocopherol, delta (mg)	0.1200
Arginine (g)	1.9179
Proline (g)	1.8374
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.5966
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	70.5696
Copper, Cu (mg)	0.2772
Maltose (g)	0.0000
Zinc, Zn (mg)	3.5786
Total lipid (fat) (g)	27.6512
Vitamin K (phylloquinone) (g)	1.4560
Cholesterol (mg)	768.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	0.6820
Folate, total (g)	144.2360
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1724.4020
Energy (kcal)	534.3725
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4236
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.9662
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	27.9956
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	62.0330
Lutein + zeaxanthin (g)	1148.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.2322
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)	65.1300
Fatty acids, total saturated 16:0 (g)	6.5361
Carbohydrate, by difference (g)	31.0471
Vitamin D (IU)	168.8800
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	3.4098
Tyrosine (g)	1.3910
Potassium, K (mg)	863.3625
Fatty acids, total saturated 12:0 (g)	0.1920
Vitamin A, RAE (g)	444.6950
Serine (g)	2.4217
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.7689
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	2.8896
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	1.0430
Histidine (g)	0.8535
Isoleucine (g)	1.7496
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	0.9132
Water (g)	481.3154
Fatty acids, total saturated 8:0 (g)	0.1910
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	58.3080
Sodium, Na (mg)	391.1955
Iron, Fe (mg)	3.8775
Energy (kJ)	2238.7510
Ash (g)	4.3042
Caffeine (mg)	0.0000
Glycine (g)	1.0265
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	3.4429
Fatty acids, total polyunsaturated (g)	4.3515
Vitamin E (alpha-tocopherol) (mg)	2.3204
Sucrose (g)	3.4221
Vitamin B-6 (mg)	0.4814
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1830
Vitamin D (D2 + D3) (g)	4.2440
Vitamin D3 (cholecalciferol) (g)	4.2440
Lysine (g)	2.4794
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.2146
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3085
Folate, food (g)	144.2360
Fatty acids, total saturated 20:1 (g)	0.0540
Fatty acids, total monounsaturated (g)	9.3781
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	630.2768
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	11.1185
Vitamin B-12 (g)	2.8780
Calcium, Ca (mg)	404.7220
Fatty acids, total saturated 10:0 (g)	0.1950
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.7497
Glutamic acid (g)	5.1144
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	7.4400
Vitamin E, added (mg)	0.0000
Retinol (g)	429.8000
Leucine (g)	2.9177
Folate, DFE (g)	144.2360
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	0.4768
Tryptophan (g)	0.4341
Threonine (g)	1.4489
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.1360
Protein (g)	33.7432
Cryptoxanthin, beta (g)	228.2860
Fatty acids, total saturated 18:1 undifferentiated (g)	8.8612
Betaine (mg)	2.0640
Phosphorus, P (mg)	624.9215
Tocopherol, gamma (mg)	1.0058

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. In bowl, beat cream cheese, vanilla and sugar until creamy. | 2. Stir in nuts. | 3. Cut bread into about 12 slices approximately 1 1/2 inches thick, cutting a slit in each to create a "pocket". | 4. Fill each pocket with about 1 1/2 tablespoon of the cream cheese mixture. | 5. In a large mixing bowl, beat the eggs, milk, and spices. | 6. Dip the filled bread "pockets" in the egg mixture, turning to coat both sides. | 7. Cook on griddle or in pan until both sides are browned. | 8. Heat the preserves and orange juice in a small saucepan, simmering for about 4-5 minutes or until slightly thickened. | 9. Drizzle orange mixture over French toast and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
french bread	1	loaf		-	-	-	-
cream cheese	1	package	softened	-	-	-	-
nut	1/2	cup	chopped	-	-	-	-
sugar	3/4	teaspoon		13.7655	3.4431	0.0	0.0
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
egg	4		beaten	286.0	1.44	25.12	19.02
milk	1	cup		148.84	11.6632	7.686	7.9788
cinnamon	1/2	teaspoon		-	-	-	-
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
peach preserve	1	jar		-	-	-	-
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248

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

Cooking in progress....

Surprise French Toast