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Stonehouse Bed and Breakfast Baked French Toast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.225
Energy (kCal)2159.006
Carbohydrates (g)234.6113
Total fats (g)130.6226
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spray pan with Pam cooking spray. Mix butter, brown sugar, corn syrup, pecans and place in bottom of pan. Cut bread into 1 inch thick pieces. Place on top of nut mixture filling all spaces. Mix milk, cream, cinnamon and vanilla and pour over bread. Cover and refrigerate overnight. Bake at 350 for 40 minutes. Serve warm with whipped topping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup 684.0 31.428 21.372 57.6
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    corn syrup 2 tablespoons 124.52 33.7876 0.0 0.08800000000000001
    pecan 3/4 cup chopped 214.76 40.248000000000005 4.42 4.524
    french bread 1 loaf - - - -
    milk 3/4 cup 111.63 8.7474 5.7645 5.9841
    cream 3/4 cup 594.0 11.97 6.534 62.424
    cinnamon 1 teaspoon - - - -
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

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



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