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Lemon-Raspberry French Toast Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.9073
Energy (kCal)3544.9412
Carbohydrates (g)375.88
Total fats (g)199.627
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spray 13 x 9 in pan with cooking spray. Arrange bread in single layer. | 2. Whisk together eggs, egg whites, lemon peel and lemon juice. Whisk in milk, brown sugar and nutmeg. Pour over bread slices. Cover and refrigerate overnight. | 3. Preheat oven to 375 degrees. Meanwhile, let dish stand at room temperature. Bake 35 to 40 minutes or until top begins to brown. Sprinkle raspberries on top and bake 10 to 12 minutes more, until knife inserted into center comes out clean. Let stand 5 minute. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    french bread 16 ounces sliced 1233.792 235.3277 48.762 10.9771
    egg 3 214.5 1.08 18.84 14.265
    egg white 2 34.32 0.4818 7.194 0.1122
    lemon 2 grated 2.5617 0.8233 0.0972 0.0265
    milk 3 cups skim 1656.0 39.888000000000005 16.488 171.648
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    raspberry 3 cups 191.88 44.0586 4.428 2.3985

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



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