Cinnamon Raisin French Toast

Nutrition Facts

Serving Size 2 PIECES
Calories 473
Calories from Fat 16
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 14.7g
23%
Sat. Fat 5.4g
- - -%
Trans Fat 0.2g
Cholesterol 120.5mg
- - -%
Sodium 325.1mg
14%
Tot. Carb. 75.1g
23%
Dietary Fiber 2.1g
6%
Sugars 50.6g
   Includes 16g Added Sugars
0%
Protein 7.9g
Vitamin D - 0.4mcg - 0%
Calcium - 68.4mg - 7%
Iron - 0.9mg - 11%
Potassium - 46.7mg - 1%
INGREDIENTS: French Toast Batter (LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), WHOLE MILK (milk, vitamin D3 ), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), SUGAR (sugar), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), CINNAMON (cinnamon. ), KOSHER SALT (salt, yellow prussiate of soda)), CINNAMON RAISIN BREAD (wheat flour, [flour, malted barley flour, niacin, reduced iron, thiamin mono nitrate (vitamin B1) riboflavin (vitamin B2, folic acid]. raisins, water, sugar, partially hydrogenated vegetable shortening (soybean cottonseed). nonfat milk, wheat gluten, yeast, salt, cinnamon, molasses, mono and diblycerides, natural and artificial flavors. high fructose corn syrup. sodium stearoyl lactylate. maltodextrin, leavening (sodium acid). pyrophosphate baking soda, mono calcium phosphate, soy lecithin produced in the same facility as items containing sesame), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant)
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.