RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	34.409
Energy (kCal)	1163.57
Carbohydrates (g)	76.8366
Total fats (g)	86.1499
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3852
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.3242
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	1.2836
Tocopherol, beta (mg)	0.0100
Lactose (g)	21.5635
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	5.6122
Tocopherol, delta (mg)	0.0600
Arginine (g)	2.2753
Proline (g)	2.1100
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3700
Adjusted Protein (g)	0.0000
Cystine (g)	0.4827
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.8840
Copper, Cu (mg)	1.0588
Maltose (g)	0.0000
Zinc, Zn (mg)	4.7739
Total lipid (fat) (g)	86.1499
Vitamin K (phylloquinone) (g)	3.5060
Cholesterol (mg)	414.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	4.2700
Phytosterols (mg)	0.0000
Folate, total (g)	111.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	1231.7400
Energy (kcal)	1163.5700
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2010
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8568
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	54.4880
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	6.8000
Lutein + zeaxanthin (g)	503.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	2.1336
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)	124.3500
Fatty acids, total saturated 16:0 (g)	11.1338
Carbohydrate, by difference (g)	76.8366
Vitamin D (IU)	90.5400
Fructose (g)	0.0000
Fluoride, F (g)	1.1000
Aspartic acid (g)	3.1191
Tyrosine (g)	1.3795
Potassium, K (mg)	1696.9400
Fatty acids, total saturated 12:0 (g)	28.0218
Vitamin A, RAE (g)	356.4200
Serine (g)	2.1189
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.7072
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	12.2384
Histidine (g)	0.8640
Isoleucine (g)	1.6226
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	2.6851
Water (g)	557.7186
Fatty acids, total saturated 8:0 (g)	4.6982
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	29.8900
Sodium, Na (mg)	339.4100
Iron, Fe (mg)	6.9666
Energy (kJ)	4873.1200
Ash (g)	6.9039
Caffeine (mg)	0.0000
Glycine (g)	1.0063
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	2.8068
Fatty acids, total polyunsaturated (g)	3.5001
Vitamin E (alpha-tocopherol) (mg)	1.4149
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5859
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6748
Vitamin D (D2 + D3) (g)	2.4270
Vitamin D3 (cholecalciferol) (g)	2.4270
Lysine (g)	2.3273
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.6725
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2948
Folate, food (g)	111.4000
Fatty acids, total saturated 20:1 (g)	0.0270
Fatty acids, total monounsaturated (g)	9.7906
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	360.9660
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	66.5280
Vitamin B-12 (g)	2.8115
Calcium, Ca (mg)	587.4600
Fatty acids, total saturated 10:0 (g)	3.8020
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	1.5249
Glutamic acid (g)	6.1884
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	352.1500
Leucine (g)	2.8469
Folate, DFE (g)	111.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	6.1600
Tryptophan (g)	0.4134
Threonine (g)	1.3658
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	2.5617
Protein (g)	34.4090
Cryptoxanthin, beta (g)	9.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.5436
Betaine (mg)	2.8620
Phosphorus, P (mg)	839.5300
Tocopherol, gamma (mg)	0.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour. | 2. Preheat the oven to 180°C. | 3. Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins, reserving the Frangelico that hasn't soaked into the raisins. | 4. Scatter the raisins on and around the croissants. (If adding chocolate chips, add them now). | 5. Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug. | 6. Slowly pour the milk mixture over the croissants, allowing it to soak inches. | 7. Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
frangelico	1/4	cup		-	-	-	-
croissant	4			-	-	-	-
chocolate chip	1/4	cup		-	-	-	-
milk	1 3/4	3/4		260.47	20.4106	13.4505	13.9629
cream	3/4	cup	thickened	594.0	11.97	6.534	62.424
caster sugar	1/4	cup		-	-	-	-
egg	2			143.0	0.72	12.56	9.51

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

Cooking in progress....

Croissant Bread & Butter Pudding