Raisin Bread French Toast

Nutrition Facts

Serving Size 1 PIECE

Calories 291

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 5.2g

Sat. Fat 2.3g

- - -%

Trans Fat 0.1g

Cholesterol 60.3mg

- - -%

Sodium 343.7mg

15%

Amount/Serving

%DV*

Tot. Carb. 53.7g

16%

Dietary Fiber 4.6g

13%

Sugars 15.7g

Includes 0g Added Sugars

Protein 9.7g

Vitamin D - 0.8mcg - 0%

Calcium - 81.1mg - 8%

Iron - 2.7mg - 34%

Potassium - 272mg - 6%

INGREDIENTS: Whole Wheat Cinnamon Raisin Bread (Whole Wheat Cinnamon Raisin Bread (Whole Wheat Cinnamon Raisin Dough (WATER, WHOLE WHEAT FLOUR (whole wheat flour ), RAISINS (dried thompson seedless grapes, sunflower oil. ), FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), SUGAR (sugar), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), MALT (malted barley, wheat flour, dextrose), CINNAMON, YEAST (yeast, sorbitan monostearate, ascorbic acid), KOSHER SALT (salt, yellow prussiate of soda), MOLASSES (sugarcane molasses )), BAKING SPRAY (soybean oil, phosphated mono and diglycerides, calcium carbonate, silicon dioxide, canola oil, water also contains propellant to dispense spray))), WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), SUGAR (sugar), SALT (salt, calcium silicate, dextrose, potassium iodide.), VANILLA FLAVORING (water, caramel color (gluten free), vanillin, ethyl vanillin and 0.1% potassium sorbate (added as a preservative).), CINNAMON (cinnamon. ), VEGETABLE PAN SPRAY (water, soybean oil*, soy lecithin, potassium sorbate and sorbic acid (preservatives) contains: soy)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, 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.