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French Toast Bundt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.6832
Energy (kCal)739.269
Carbohydrates (g)94.2975
Total fats (g)31.5643
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut rolls in half forming 48 pieces (dinner rolls). | 2. or cut rolls in fourths (Texas rolls). | 3. Mix other ingredients in a bowl except powdered sugar. | 4. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. | 5. Pour remaining mixture over rolls. | 6. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). | 7. Remove wrap and bake at 350 for 35 minutes. | 8. Invert onto serving platter. | 9. Drizzle with syrup and sprinkle with powdered sugar. | 10. Slice and serve with additional syrup as desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dinner 24 rhodes thawed - - - -
    egg 2 143.0 0.72 12.56 9.51
    liquid hazelnut coffee creamer 1/3 cup - - - -
    butter 3 tablespoons melted 256.5 11.7855 8.0145 21.6
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    ginger 1/4 teaspoon 0.4 0.0888 0.0091 0.0038
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    cinnamon 1/2 tablespoon - - - -
    vanilla extract 1/2 tablespoon 18.72 0.8222 0.0039 0.0039
    maple syrup 1/4 cup 204.75 52.794 0.0315 0.0472
    sugar powdered - - - -

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



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