RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	102.4311
Energy (kCal)	666.7217
Carbohydrates (g)	44.2243
Total fats (g)	2.5765
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0809
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)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0147
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.3630
Tocopherol, beta (mg)	0.0000
Lactose (g)	18.7058
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
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)	0.1921
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3547
Proline (g)	1.2239
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1254
Adjusted Protein (g)	0.0000
Cystine (g)	0.0782
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	88.0005
Copper, Cu (mg)	1.1993
Maltose (g)	0.3381
Zinc, Zn (mg)	6.1053
Total lipid (fat) (g)	2.5765
Vitamin K (phylloquinone) (g)	0.4533
Cholesterol (mg)	234.0167
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)	0.0000
Folate, total (g)	86.3750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1203.0333
Energy (kcal)	666.7217
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0790
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3244
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	20.8138
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8144
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)	133.8217
Fatty acids, total saturated 16:0 (g)	0.5019
Carbohydrate, by difference (g)	44.2243
Vitamin D (IU)	172.7250
Fructose (g)	0.0000
Fluoride, F (g)	11.3925
Aspartic acid (g)	1.0616
Tyrosine (g)	0.6264
Potassium, K (mg)	1640.1717
Fatty acids, total saturated 12:0 (g)	0.0037
Vitamin A, RAE (g)	360.1750
Serine (g)	0.7479
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6452
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	4.4720
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)	0.0385
Histidine (g)	0.3761
Isoleucine (g)	0.6410
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.3874
Water (g)	698.9214
Fatty acids, total saturated 8:0 (g)	0.0037
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)	531.0067
Iron, Fe (mg)	6.5661
Energy (kJ)	2790.7100
Ash (g)	8.7079
Caffeine (mg)	0.0000
Glycine (g)	0.2476
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)	0.1614
Fatty acids, total polyunsaturated (g)	0.7862
Vitamin E (alpha-tocopherol) (mg)	2.3035
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.6851
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	4.4100
Vitamin D3 (cholecalciferol) (g)	4.4100
Lysine (g)	1.0373
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)	0.4048
Pantothenic acid (mg)	1.3258
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)	0.7125
Folate, food (g)	86.3750
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.4836
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)	352.0607
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.7842
Vitamin B-12 (g)	6.3708
Calcium, Ca (mg)	1086.1183
Fatty acids, total saturated 10:0 (g)	0.0074
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4220
Glutamic acid (g)	2.7905
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)	360.1750
Leucine (g)	1.1781
Folate, DFE (g)	86.3750
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)	0.2130
Tryptophan (g)	0.1582
Threonine (g)	0.5306
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0519
Protein (g)	102.4311
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.4007
Betaine (mg)	6.9825
Phosphorus, P (mg)	1190.9550
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. Combine the frozen peaches, 1/2 cup water, Splenda and cornstarch in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly. | 2. Lightly coat a 9X13 inch baking dish with cooking spray (Pam). | 3. Put half the peach sauce in a storage container and refrigerate it. | 4. Cover the bottom of the baking dish with the other half and scatter the bread cubes on top. | 5. In a medium bowl, whisk the Egg Beaters,milk,vanilla and cinnamon. | 6. Pour the egg mixture over the bread cubes evenly. | 7. Tamp down the bread cubes with a spatula to thoroughly soak each piece in the egg mixture. | 8. Cover the baking dish with foil and refrigerate overnight. | 9. The next morning, slide the dish into a cold oven with the foil on; turn oven on to 350 degrees. | 10. After baking for 25 minutes, remove the foil and bake for 20 more minutes. | 11. While the casserole is baking. warm up the other half of the peach sauce in the microwave or in a saucepan on the stove. | 12. Let the casserole stand for 5 minutes before serving. | 13. Top each serving with a generous spoonful of warm peach sauce and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peach	2	bags	unsweetened	-	-	-	-
sugar substitute	1/2	cup		39.905	9.7486	0.2369	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
grain cinnamon raisin bread	16	ounces		403.4667	0.0	89.76	2.2667
egg substitute	1 1/2	1/2		-	-	-	-
nonfat milk	1 1/2	1/2		124.95	18.227999999999998	12.3848	0.294
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
cinnamon	2	teaspoons		-	-	-	-

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

Cooking in progress....

Light French Toast Casserole With Peaches