French Toast Bread Pudding

Nutrition Facts

Serving Size 1 PORTION

Calories 676

Calories from Fat 20.8

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 35.7g

55%

Sat. Fat 19.4g

- - -%

Trans Fat 0.9g

Cholesterol 235.2mg

- - -%

Sodium 402.7mg

18%

Amount/Serving

%DV*

Tot. Carb. 82.8g

25%

Dietary Fiber 1.3g

Sugars 56.7g

Includes 20.8g Added Sugars

Protein 8.2g

Vitamin D - 1.3mcg - 0%

Calcium - 88.7mg - 9%

Iron - 2mg - 25%

Potassium - 200.5mg - 4%

INGREDIENTS: CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), SYRUP (corn syrup, water, natural and artificial flavor, salt, cellulose gum, potassium sorbate (preservative), caramel, color, citric acid, sorbic acid. ), CHALLAH BREAD (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, folic acid), water, sugar, canola oil, whole eggs, salt, yeast, natural coloring (natural color, annatto, turmeric extract), whole milk, natural preservative (ascorbic acid), dough conditioner (enzymes), contains wheat, eggs and milk. made in a bakery that uses soy and sesame seeds.), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), Strawberry Coulis (WATER, STRAWBERRY COULIS MIX (fructose, dextrose, sugar, strawberry powder, xanthan gum, propylene glycol alginate, malic acid, silicon dioxide (anticaking agent), citric acid, sodium citrate, potassium sorbate (to retard spoilage), red #40, maltodextrin, blue #1, and natural flavor. contains a bioengineered ingredient. )), CAPPED STRAWBERRIES, SUGAR (sugar), CONFECTIONERS SUGAR (sugar, cornstarch ), SUGAR (sugar), CINNAMON (cinnamon. ), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), KOSHER SALT (salt, yellow prussiate of soda)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten, Sesame

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.