Traditional French Toast

Nutrition Facts

Serving Size 1 PIECE
Calories 195
Calories from Fat 0
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 4.2g
6%
Sat. Fat 1.2g
- - -%
Trans Fat 0g
Cholesterol 59.8mg
- - -%
Sodium 373.6mg
16%
Tot. Carb. 31.1g
9%
Dietary Fiber 0.1g
0%
Sugars 9.3g
   Includes 0g Added Sugars
0%
Protein 7.5g
Vitamin D - 0.8mcg - 0%
Calcium - 53.7mg - 5%
Iron - 1.9mg - 24%
Potassium - 72.9mg - 2%
INGREDIENTS: BREAD (unbleached enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid),water, high fructose corn syrup, contains 2% or less of each of the following: yeast, salt, soybean oil, wheat gluten, dough conditioners (contains one or more of the following: sodium stearoyl lactylate, calcium stearoyl lactylate, monoglycerides and/or diglycerides, calcium peroxide, calcium iodate, datem, ethoxylated mono- and diglycerides, enzymes), soy flour, yeast food (ammonium sulfate), monocalcium phosphate, calcium sulfate, soy lecithin, calcium propionate (to retard spoilage)), 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.