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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 5 servings |
||
| Calories 285 | ||
| Calories from Fat 50 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.7g | 8% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 91mg | 30% | |
| Sodium 734mg | 30% | |
| Potassium 177mg | 5% | |
| Total Carbohydrate 47.1g | 15% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.4g | ||
| Protein 10.5g | 21% | |
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: Chef #1328662
On Jul 19, 2009
I thought this was some of the best French Toast I've ever made. I made it with the sliced Hawaiian Bread and added a little nutmeg to the batter per another poster's recommendation. We served it with Boysenberry preserves instead of syrup and it was incredible!
From: JasmineDragon
On Sep 23, 2006
The kids made handy work of the twenty slices I made. I added a little nutmeg to the batter I just love the smell.
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