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Granola French Toast (Rachael Ray)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)105.9497
Energy (kCal)3309.68
Carbohydrates (g)366.4719
Total fats (g)160.8637
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small saucepan, heat the jam and 1/4 cup water over medium heat. Stir in the rasberries and remove from the heat. | 2. Using a food processor, grind the granola into fine crumbs; transfer to a wide shallow bowl. In a medium bowl, heat the eggs and milk. Add the bread and soak until saturated. In batches, transfer the bread to the granola crumbs, heavily coating each slice. | 3. In a large, heavy skillet, melt 2 1/2 Tbsp butter over medium heat. Working in batches, add the granola-coated bread and cook, turning occasionally, until golden, about 6 minutes per side. Repeat with the remaining butter and bread slices. Serve warm with the raspberry sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry jam 1/2 cup seedless 444.8 110.176 0.5920000000000001 0.11199999999999999
    raspberry 1 cup 63.96 14.6862 1.476 0.7995
    granola cereal 3 cups 1789.74 197.2008 50.0322 88.9746
    egg 4 286.0 1.44 25.12 19.02
    milk 2 cups 297.68 23.3264 15.372 15.9576
    challah 8 thick - - - -
    butter 5 tablespoons unsalted 427.5 19.6425 13.3575 36.0

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



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