Texas French Toast
Nutrition Facts
1 servings per container
Serving size
1 slice
Amount per serving
Calories
242
% Daily Value*
Total Fat 5.7g
7%
Saturated Fat 1.5g
6%
Trans Fat 0g
Cholesterol 48.8mg
Sodium 475.1mg
21%
Total Carbohydrate 39.5g
30%
Dietary Fiber 0.3g
1%
Total Sugars 11.5g
Includes 0g Added Sugars
Protein 8g
14%
Vitamin D 0.2mcg
0%
Calcium 47mg
4%
Iron 3mg
16%
Potassium 98.8mg
2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Texas Challah Bread, Whole Milk, Eggs, Agave, Trans Fat Free Frying Oil (Canola Oil), Ground Cinnamon
ALLERGENS:  Milk, Eggs, Wheat, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.
Texas French Toast
Nutrition Facts
1 servings per container
Serving size
1 slice
Calories
per serving
242
Amount/serving
% Daily Value*
Total Fat 5.7g
7%
Saturated Fat 1.5g
6%
Trans Fat 0g
Cholesterol 48.8mg
Sodium 475.1mg
21%
Amount/serving
% Daily Value*
Total Carbohydrate 39.5g
30%
Dietary Fiber 0.3g
1%
Total Sugars 11.5g
Includes 0g Added Sugars
Protein 8g
21%
Vitamin D 0.2mcg 0% • Calcium 47mg 4% • Iron 3mg 16% • Potassium 98.8mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
INGREDIENTS:  Texas Challah Bread, Whole Milk, Eggs, Agave, Trans Fat Free Frying Oil (Canola Oil), Ground Cinnamon
ALLERGENS:  Milk, Eggs, Wheat, Gluten
Note: Nutritional Values that are not available for a recipe are represented by dashes.
Campus Dining is committed to providing allergen & food preference information to the Princeton University community. Nutritive values are approximate, based on manufacturer data and an interface with the USDA Food and Nutrient Database. For specific questions regarding our recipes, reach our to our chefs and dietitians.