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French toast with red berry puree
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of French toast with red berry puree (90 g) has 167 calories. That works out to 185 calories per 100 g. It contains 26.1 g of carbs, 4.7 g of protein, 4.6 g of fat and 2.4 g of fiber. Its 10.8 mg of Vitamin C covers 12% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 90 g
167
KCAL / 90G
Carbs
26.1g
· 9% DV
Protein
4.7g
· 9% DV
Fat
4.6g
· 6% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 63% · Protein 11% · Fat 26%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 167 kcal | |
| Total fat | 4.6 g | 6% |
| Saturated fat | 1.17 g | 6% |
| Trans fat | 0.02 g | |
| Sodium | 207 mg | 9% |
| Total carbohydrate | 26.1 g | 9% |
| Fiber | 2.4 g | 9% |
| Protein | 4.7 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 90 g | 167 kcal |
| 1 slice (thin) | 60 g | 111 kcal |
| 1 piece (medium) | 90 g | 167 kcal |
| 100 g | 100 g | 185 kcal |
| 1 slice (thick) | 130 g | 241 kcal |
| 1 piece (large) | 130 g | 241 kcal |
| 2 slice (medium) | 180 g | 333 kcal |
| 1 serving (large) | 180 g | 333 kcal |
Calculated from 185 calories per 100 g.
French toast with red berry puree is bread dipped in an egg mixture, pan-cooked until golden, and served with crushed or cooked red berries. It works as a sweet breakfast or dessert, unlike savory versions of egg-dipped bread.
To make French toast with red berry puree, dip thick bread slices briefly in beaten egg and milk, then cook them in a lightly greased pan until browned on both sides. Spoon berry puree over the toast just before serving.
Thick-cut, slightly stale bread is best for French toast with red berry puree because it absorbs the egg mixture without falling apart. Brioche or challah makes a soft, rich version; sturdy sandwich bread also works if you avoid soaking it for long.
French toast with red berry puree turns soggy when the bread is too soft, soaked too long, or cooked in a pan that is not hot enough. Use thicker slices, dip them briefly, and cook over medium heat until the center is set.
Yes, frozen berries work well for French toast with red berry puree. Warm them in a saucepan until soft, mash or blend them, and let the puree cool slightly before serving so it does not make the toast limp.
No, the red berry puree on French toast with red berry puree is usually crushed or briefly cooked fruit, while jam is generally cooked with sugar until thick. Puree gives the toast a fresher, fruit-forward topping and can be left unsweetened.
French toast with red berry puree is regular egg-dipped, pan-fried toast served with a red-fruit topping. The puree adds tartness and moisture, so it tastes different from versions served with syrup, powdered sugar, or no topping.
Fresh berries, plain yogurt, or a little whipped cream pair well with French toast with red berry puree. For a more filling breakfast, serve it with eggs or nuts on the side rather than piling extra toppings onto the toast.
You can make the red berry puree ahead for French toast with red berry puree, but cook the bread close to serving time for the best texture. Keep the puree separate and add it after cooking so the toast does not become soggy.
Yes, freeze the cooked toast separately from the puree when making French toast with red berry puree. Cool the slices, separate them with baking paper, and reheat until hot; add the thawed or freshly warmed puree afterward.
Vitamins
Vitamin C
10.8mg · 12% DV
Biotin
2.43µg · 8% DV
B2
0.1mg · 8% DV
B3
1.08mg · 7% DV
Minerals
Selenium
6.3µg · 11% DV
Sodium
207mg · 9% DV
Phosphorus
61mg · 9% DV
Copper
0.07mg · 8% DV
Potassium ⭐
108mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 167 calories in 1 slice (medium) (90 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
French toast with red berry puree is made by soaking bread in an egg-and-milk mixture, cooking it until golden, then topping it with a tart-sweet puree of red berries. It belongs to a broad European tradition of using bread this way; the French name pain perdu refers to making use of bread that might otherwise go stale, though versions are enjoyed around the world.
Soft in the middle with a lightly crisp outside, it is usually served warm for breakfast or brunch, with the puree spooned over the slices. The bread and fruit make it carbohydrate-forward, while the egg adds some protein. For a less rich serving, cook it with little added fat and use a modest amount of puree; plain yoghurt or fresh berries make an easy accompaniment.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.17g
MONOUNSATURATED
1.53g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 6.2:1
Above the ideal 4:1 (6.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.