Honey Walnut French Toast

Nutrition Facts

Serving Size 2 SLICE

Calories 527

Calories from Fat 1.1

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

Amount/Serving

%DV*

Total Fat 14g

21%

Sat. Fat 5.6g

- - -%

Trans Fat 0.2g

Cholesterol 275.6mg

- - -%

Sodium 335.3mg

15%

Amount/Serving

%DV*

Tot. Carb. 83.7g

25%

Dietary Fiber 1.7g

Sugars 35.3g

Includes 1.1g Added Sugars

Protein 16.2g

Vitamin D - 0.1mcg - 0%

Calcium - 104.9mg - 10%

Iron - 3.6mg - 45%

Potassium - 35.8mg - 1%

INGREDIENTS: Cranberry Honey Walnut Sourdough Bread (FULL STRENGTH BAKERS FLOUR (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), 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), WATER, HONEY (clover honey. ), CRAISINS CRANBERRIES DRIED SWTND (cranberries, sugar, sunflower oil.), ENGLISH WALNUTS (walnuts. contains: tree nuts (walnuts). processed in a facility that processes peanuts, tree nuts, milk, egg, wheat, soybeans, and sesame. ), SALT (salt, calcium silicate, dextrose, potassium iodide.)), LIQUID EGGS (whole eggs, citric acid (to maintain color), 0.15% water as citric acid carrier. contains: eggs), PANCAKE SYRUP (corn syrup, high fructose corn syrup, water, sugar, natural & artificial flavor, caramel color, salt, cellulose gum, potassium sorbate and sodium benzoate (preservatives).), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), VANILLA EXTRACT (Water, alcohol, corn syrup and vanilla bean extractive.), CINNAMON (cinnamon. ), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER)

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, 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.