Nutrition
320 kcalper portion of about 120 g
- Protein7 g
- Fat18 g
- Carbohydrates34 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A smaller portion of brioche bread soaked in egg and milk, then fried until golden.
- Cuisine
- French
- Origin
- France, 18th century
Typical ingredients
- brioche
- eggs
- milk
- butter
History
Traditionally known as 'pain perdu' (lost bread), it was created to repurpose stale bread.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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