COMBINE YOUR EGGS, CINNAMON, MILK AND VANILLA IN A BOWL, DIP YOUR BREAD AND START COOKING IN A HEATED FRYING PAN SPRAYED. IN A MICROWAVE CUP HEAT THE RASPBERRY JAM AND SEPARATELY HEAT THE SOUR CREAM AS WELL. WHEN FINISHED CUT THE FRENCH TOAST IN HALF(TRIANGLE) STACK 3 ON ONE SIDE AND 3 FACING THE OTHER, POUR THE SOUR CREAM ON FIRST AND THEN THE JAM , NOW SPRINKLE POWDERED SUGAR AND TOP WITH FRESH RASPBERRIES IF DESIRED.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 2|
|Calories from Fat: 233 (24%)|
|Amt Per Serving||% DV|
|Total Fat 25.9g||35 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 462.2mg||142 %|
|Sodium 273.6mg||9 %|
|Potassium 519.5mg||14 %|
|Total Carbohydrate 153.8g||45 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 152g|
|Protein 21g||30 %|
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Calories per serving: 959
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