Diced briochee sauteed with pain d´epices
Allergens:
Ingredients for 5 portions
Calculate portions
Four Spices
0.5 g
Elaboration
- Remove the crust of one of the brioches and cut the inner part of the bread into small cubes.
- Sauté with butter in a frying pan.
- Finish sautéing by sprinkling sweet bread over the briochee.
- Store in a bakery proofer or in a container in a dry place.
Nutritional information (1 portion)
Energy
57.07
kcal
Carbohydrates
5.03
g
Proteins
1.05
g
Lipids
3.58
g
Fiber
0.25
g
Saturates
1.81
g
Monounsaturated fatty acids
0.94
g
Polyunsaturated fatty acids
0.17
g
Cholesterol
21.45
mg
Calcium
3.14
mg
Iron
0.15
mg
Zinc
0.1
mg
Vitamin A
37.6
ug
Vitamin C
0.0
g
Folic acid
6.03
ug
Salt (Sodium)
48.64
mg
Sugars
0.55
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed