RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.3435
Energy (kCal)	34.5
Carbohydrates (g)	0.831
Total fats (g)	3.576
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0000
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0000
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.1851
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0564
Proline (g)	0.0142
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0067
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.9300
Copper, Cu (mg)	0.0399
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1005
Total lipid (fat) (g)	3.5760
Vitamin K (phylloquinone) (g)	0.0150
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.1500
Folate, total (g)	2.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.0000
Energy (kcal)	34.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0000
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0064
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5010
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.4200
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0208
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)	5.5500
Fatty acids, total saturated 16:0 (g)	0.3031
Carbohydrate, by difference (g)	0.8310
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0336
Tyrosine (g)	0.0106
Potassium, K (mg)	39.4500
Fatty acids, total saturated 12:0 (g)	1.5864
Vitamin A, RAE (g)	0.0000
Serine (g)	0.0177
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0174
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.6264
Histidine (g)	0.0079
Isoleucine (g)	0.0135
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1140
Water (g)	10.1430
Fatty acids, total saturated 8:0 (g)	0.2505
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.0000
Sodium, Na (mg)	2.2500
Iron, Fe (mg)	0.2460
Energy (kJ)	144.3000
Ash (g)	0.1080
Caffeine (mg)	0.0000
Glycine (g)	0.0162
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0392
Fatty acids, total polyunsaturated (g)	0.0392
Vitamin E (alpha-tocopherol) (mg)	0.0225
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0049
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0204
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0152
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0274
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0039
Folate, food (g)	2.4000
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.1521
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1.2750
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.1710
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	2.4000
Fatty acids, total saturated 10:0 (g)	0.1990
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0176
Glutamic acid (g)	0.0786
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0255
Folate, DFE (g)	2.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.3300
Tryptophan (g)	0.0041
Threonine (g)	0.0125
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1374
Protein (g)	0.3435
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1521
Betaine (mg)	0.0000
Phosphorus, P (mg)	15.0000
Tocopherol, gamma (mg)	0.0000

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. 1. Warm half-and-half almost to a simmer. Turn off the heat and add chamomile, if using. (I didnt use this, but sounds interesting). | 2. 2. Steep, covered, for 10 minutes, then strain. Sweeten with condensed milk to taste. | 3. 3. Spread 1 1/2 to 2 tablespoons of butter on one side of each slice of bread. (It's okay. This is dessert.). | 4. 4. Toast, bake, or broil the buttered bread on both sides (starting buttered side up) until the edges are lightly browned. | 5. 5.Dip the buttered side of each piece of toast in sugar, then sprinkle on a bit more to coat evenly. | 6. 6. Broil the toast again, sugared side up, just till well-browned and crackly. Don't walk away. Alternately, torch the sugared toast on a metal rack set over a pan. Keep the torch nozzle 2 to 3 inches from the toast, and move it across the surface of the bread. Tip your pan to coax melted sugar toward unmelted sugar. Avoid torching the edges, because unsugared bread can ignite. | 7. 7. Serve brûléed toast in a hefty puddle of sweet milk. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
half	1	cup		-	-	-	-
milk	1	tablespoon	sweetened condensed	34.5	0.831	0.3435	3.576
butter	6 -8	tablespoons	softened	0.0	0.0	0.0	0.0
bakery white bread	4	slices		-	-	-	-
sugar				-	-	-	-

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

Cooking in progress....

Anthony Myint's French Toast Crunch