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Oven-Baked French Toast With Peaches

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.247
Energy (kCal)332.224
Carbohydrates (g)2.382
Total fats (g)30.262
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200C (fan forced). | 2. Line a baking tray with baking paper. | 3. Cut each slice of raisin bread in half to form 2 triangles out of each slice. | 4. Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish. | 5. Dip each piece of bread into the egg mixture, allowing any excess to drip off. | 6. Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown. | 7. Divide the toast between two plates. | 8. Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds. | 9. Serve straight away. | 10. TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden. | 11. ALTERNATIVE 1 - sourdough bread for the raisin bread. | 12. ALTERNATIVE 2 - use canned apricots instead of the peaches. | 13. ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raisin bread 3 slices - - - -
    egg 2 143.0 0.72 12.56 9.51
    milk 2 tablespoons skim 69.0 1.662 0.687 7.152
    cinnamon 1/4 teaspoon ground - - - -
    vanilla yogurt 90 - - - -
    6 peach canned drained - - - -
    almond 1 tablespoon sliced toasted 120.22399999999999 0.0 0.0 13.6

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



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