Churro Bread Pudding
Serving Size 4 OZ
| Amount per serving | |
|---|---|
| Calories | 400 |
| Calories from Fat | 149 |
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
| Nutrition Values per Serving Size | |||
|---|---|---|---|
| Amount/Serving | %DV* | Amount/Serving | %DV* |
| Total Fat 16.6g | 44 | Tot. Carb. 58.1g | |
| Sat. Fat 6.1g | 31% | Dietary Fiber 2.8g | 9 |
| Trans Fat 0.1g | Sugars 27.7g | 21 | |
| Cholesterol 49.1mg | Protein 6.6g | ||
| Sodium 307.4mg | 13 | ||
Ingredients
FZ Churro 16" (Wheat Starch, Water, Soybean Oil (Soybean Oil, Butylated Hydroxytoluene [Bht], Dimethylpolysiloxane), Yellow Corn Flour, Sodium Caseinate, Eggs, Artificial Flavor, Cinnamon, Egg Whites, Egg Yolks, Guar Gum, Leavening (Baking Soda, Sodium Acid Pyrophosphate), Mono- and Diglycerides, Propylene Glycol Mono – and Diesters Of Fatty Acids, Salt, Soy Lecithin, Sugar), Challah Bread (Flour (Unbleached Wheat Flour, Malted Barley Flour, Niacin, Iron, Ascorbic Acid, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Salt, Sugar, Soy Flour, Whey, Soybean Oil With Citric Acid, 2% Or Less Of: Calcium Propionate, Enzymes, Calcium Sulfate, Artificial Egg Color.), Half & Half (Milk, cream), Fair Trade Light Brown Sugar (Organic and Non-GMO, Gluten Free, Vegan and Kosher.), Coconut Flakes (Coconut, Sugar, Water, Propylene Glycol, Salt, Sodium Metabisulfite. CONTAINS COCONUT BIPRODUCT), Seedless Raisins (Raisins), Cage Free Eggs, Sunflower Pan Coating Spray (Sunflower Oil Sunflower Lecithin Propellant), Ground Cinnamon, Imitation Vanilla Extract (Water, Caramel Color, Vanillin, Ethyl Vanillin, And 0.1% Potassium Sorbate.)
For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.
Allergens
Disclaimer
UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.
Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.