French toast
Egg-and-milk soaked bread, pan-fried until golden. From the Wikibooks Cookbook.
At a glance
Vegetarian · 15 minutes active preparation · 20 minutes total · meal
Method range: 2–2 servings.
Contains: egg, gluten, milk, wheat. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 714 kJ
- Protein
- 8.0 g
- Carbs
- 20.2 g
- Fat
- 6.0 g
- Iron
- 1.0 mg
- Calcium
- 78.6 mg
- Folate
- 172.0 µg
- Vitamin C
- 0.0 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Original ingredient list
- 1 egg
- About ¼ cup (60 ml) milk or cream
- 2–3 slices bread
- Butter, margarine or cooking oil for the pan
Nutrition weights for 2 servings. Changing the batch size keeps the per-serving nutrition the same.
- Egg50 g
- Milk62 g
- Bread80 g
- Butter for pan5 g
Method
- Whisk the egg and milk until combined with no streaks of egg white.
- Heat a frying pan over medium-low heat and grease it with butter.
- Dip both sides of each bread slice in the egg mixture until coated and slightly soaked. Soft bread needs only a quick dip; firmer bread can soak longer.
- Cook, turning once, until both sides are browned and the inside is cooked through.
- Serve. Optional flavourings and toppings in the original are not included in these nutrition estimates.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 714 kJCooking estimate incomplete | — | |
| 8.0 gCooking estimate incomplete | — | |
| 6.0 gCooking estimate incomplete | — | |
| 1.3 gCooking estimate incomplete | 5%AI · reported contribution only | |
| 20.2 gCooking estimate incomplete | — | |
| 79 mgCooking estimate incomplete | 8%RDI · reported contribution only | |
| 46 µgCooking estimate incomplete | 31%RDI · reported contribution only | |
| 1.0 mgCooking estimate incomplete | 6%RDI · reported contribution only | |
| 0.47 µgCooking estimate incomplete | 20%RDI · reported contribution only | |
| 172 µgCooking estimate incomplete | 43%RDI · reported contribution only | |
| 0.0 mgCooking estimate incomplete | 0%RDI · reported contribution only |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Legacy recipe audit: original quantity assumptions retained; cooking losses remain unquantified. Time estimates are editorial, not kitchen-tested.
Wikibooks Cookbook contributors · CC BY-SA 4.0
Recipe text © Wikibooks contributors, licensed CC BY-SA 4.0. Original recipe and contributor history are linked on each recipe. TraceMeal adaptations use the same licence; nutrition is calculated separately from AFCD ingredient data.
French Toast — original sourceCalculation assumptions & recipe adaptations
Method condensed for display; alternatives and quantity conversions are disclosed below. Recipe adaptation by TraceMeal is available under CC BY-SA 4.0.
Source offers alternatives: this calculation uses milk, 2 slices white bread and butter. Estimates: egg 50 g edible portion; milk 62 g; bread 80 g; butter 5 g. Two servings means one slice each. Toppings and optional flavourings are excluded; all batter and pan butter are counted. Cooking losses are not modelled. Preparation uncertainty is now explicitly retained with every ingredient; previously saved meals are not recalculated.
- Egg: 1 egg; estimated edible weight 50 g
- Milk: 60 ml; estimated 62 g regular cow’s milk
- Bread: 2 of the source’s 2–3 slices; estimated 80 g white bread
- Butter for pan: Source does not specify amount; estimate 5 g, all counted
Published ingredient list (original batch)
- 1 egg
- About ¼ cup (60 ml) milk or cream
- 2–3 slices bread
- Butter, margarine or cooking oil for the pan
AFCD attribution, data & methods
Food matches used for nutrition
- Egg: Egg, chicken, whole, raw
- Milk: Milk, cow, fluid, regular fat (~3.5%)
- Bread: Bread, from white flour
- Butter for pan: Butter, plain, salted