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Nutrition Facts
Serving Size 216 g
(Approx. 6 Servings)
Amount Per Serving
Calories 600 Calories From Fat 290
% Daily Value*
Total Fat 33 g 51%
Saturated Fat 20 g 100%
Trans Fat 0.5 g
Cholesterol 230 mg 77%
Sodium 810 mg 34%
Total Carbohydrate 61 g 34%
Dietary Fiber 3 g 12%
Sugars 15 g
Protein 15 g
Vitamin A 15% Iron 20%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Millionaire French Toast
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 Oz salted butter, softened to room temperature
3 Tbsp dark brown sugar, packed
1 Tsp cinnamon, divided use
1/4 Tsp nutmeg
1/4 Tsp ground cloves
6 large eggs
2 Tbsp granulated sugar
1/2 cup(s) pancake mix
1 cup(s) milk
1 Lb French bread (baguette), cut in 3/4" slices
2 cup(s) H-E-B Avocado Coconut Oil Blend, as needed for frying
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Instructions

1
In a small bowl, beat together butter, brown sugar, 1/4 teaspoon cinnamon, nutmeg and cloves with a fork until well blended. Set aside.
2
In a medium sized mixing bowl, add eggs, granulated sugar, remaining cinnamon, pancake mix and half of milk. Whisk until smooth. Add remaining milk and whisk to mix in (adding milk in two batches will make fewer lumps in batter).
3
Add oil to a flat bottomed skillet until about 1/2 inch deep. Heat oil uncovered on medium until oil is hot, or about 350ºF.
4
Dip each piece of bread into batter and coat thoroughly.
5
Working in small batches, lay coated bread gently in oil and fry on each side to a golden brown. Drain on a rack or paper towels. Keep warm while repeating with remaining bread.
6
Serve with cinnamon butter from step 1.
7
Chef's Note: Top with a generous serving of Ginger Chantilly Cream (recipe on heb.com).

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