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Pumpkin French Toast Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)50.7778
Energy (kCal)3062.3845
Carbohydrates (g)432.773
Total fats (g)131.2675
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Butter a (13X9) glass dish. | 2. Cube the bread and fill dish 1/2 full. | 3. Put a layer of the cubed cream cheese. | 4. Add another layer of bread and cream cheese. | 5. In a separate bowl, mix all other ingredients, withholding a little sugar (to sprinkle over the top later). | 6. Pour slowly over the bread and cream cheese to insure all bread is soaked. | 7. Cover and refrigerate overnight. | 8. In the AM, preheat oven to 375 degrees. | 9. Add six butter pats to the top, sprinkle the remaining sugar, and bake 30 minutes with foil cover. | 10. Remove foil and bake an additional 40-50 minutes until firm and toasty on top. | 11. Serve warm. | ---------------------------------------------------------------------------
    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 2 cubed 167.265 1.9845 4.0257 16.2162
    pumpkin 1 can 7.4213 1.6228 0.5096 0.0346
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    egg 6 429.0 2.16 37.68 28.53
    half 1 cup - - - -
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    pumpkin spice 1 tablespoon 19.152 3.8797 0.3226 0.7056

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



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