French toast sticks
i Photo: Open Food Facts contributors · CC BY-SA

French toast sticks

United States
291 kcalper 100 g · 15% of the reference intake
10.0 gof sugars per 100 g
Barcode (EAN-13)0651539885547
GS1 prefix065 · GS1 US
AdditivesNone found in the ingredients
AllergensMilk
LabelsNo preservatives
0651539885547

Prefix 065 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories291 kcal15%
Total fat14.0 g18%
Saturated fat2.2 g11%
Total carbohydrate38.0 g14%
Total sugars10.0 g—
Dietary fiber2.0 g7%
Protein4.0 g8%
Sodium0.31 g13%

Open Food Facts, ODbL, record updated July 25, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

Bread(made with enriched flour , yeast) palm oil, sugar, skimmed milk, custard powder, salt paprika and vanilla essence

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

USDA label data

Serving size 100 g, as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories291 kcal—
Total fat14 g18%
Saturated fat2.2 g11%
Sodium309 mg13%
Total carbohydrate38 g14%
Dietary fiber2.0 g7%
Total sugars10 g—
Protein4.0 g—
Servings per package
About 2
USDA food category
Frozen Pancakes, Waffles, French Toast & Crepes
Data provider
Label Insight
In FoodData Central
Since December 7, 2022 · label data updated September 30, 2022
FDC ID
2368262

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

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