Apple Honey Bread Pudding

Nutrition Facts

Serving Size 4 OZ
Calories 228
Calories from Fat 0.8
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 9.6g
15%
Sat. Fat 5.3g
- - -%
Trans Fat 0.3g
Cholesterol 54mg
- - -%
Sodium 51.9mg
2%
Tot. Carb. 32.7g
10%
Dietary Fiber 0.8g
2%
Sugars 17.9g
   Includes 0.8g Added Sugars
0%
Protein 3.7g
Vitamin D - 0.3mcg - 0%
Calcium - 28.9mg - 3%
Iron - 1mg - 13%
Potassium - 51.6mg - 1%
INGREDIENTS: CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), SLICED APPLES (apples, ascorbic acid, salt, citric acid), SUGAR (sugar), FRESH EGGS, Sourdough Baguette (Sourdough Pate Fermentee (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), Sourdough Starter (WATER, FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid)), WATER), FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), WATER, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), NONFAT MILK SOLIDS (nonfat dry milk, vitamin a palmitate, vitamin d3 contains: milk ), OLIVE OIL (refined olive oil, and extra virgin olive oil. ), SALT (salt, calcium silicate, dextrose, potassium iodide.)), HONEY (clover honey. ), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), BROWN SUGAR (sugar, molasses), CINNAMON (cinnamon. ), CINNAMON (cinnamon. ), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.)
ALLERGENS: Milk, Eggs, Wheat, Gluten
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.