"of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar. Brioche, along with ""pain au lait"" and ""pain aux raisins""—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of ""Viennoiserie"". Brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings. Brioche has numerous uses in cuisine and can take on various forms, served plain, or as containers for coulibiac, fillet of"
"Bread pudding Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Savory puddings may be served as main courses, while sweet puddings are typically eaten as"
"street markets. ""Le petit déjeuner"" (breakfast) is traditionally a quick meal consisting of ""tartines"" (slices) of French bread with butter and honey or jam (sometimes brioche), along with café au lait (also called ""café crème""), or black coffee, or tea and rarely hot chicory. Children often drink hot chocolate in bowls or cups along with their breakfasts. ""Croissants"", ""pain aux raisins"" or ""pain au chocolat"" (also named ""chocolatine"" in the south of France) are mostly included as a weekend treat. Breakfast of some kind is always served in cafés opening early in the day. There are also savoury dishes for"
"often consumed for breakfast as part of a Continental breakfast. Pain aux raisins Pain aux raisins () or escargot () is a spiral pastry often eaten for breakfast in France. Its names translate as ""raisin bread"" and ""snail"", respectively. It is a member of the ""pâtisserie"" ""viennoise"" family of baked foods. In France, it is typically a variant of the croissant or ""pain au chocolat"", made with a leavened butter pastry with raisins added and shaped in a spiral with a ""crème pâtissière"" filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened"
"for New Orleans-style French bread; the batter is an egg-based custard that may include spirits. Common toppings include cane syrup, strongly-flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional. French toast French toast is a dish made of bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), and Torrija. The earliest known reference to French toast is in the ""Apicius"", a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply ""aliter dulcia"""
"baked. The cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savoury or sweet dishes. In combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch (in the form of flour, cornflour, arrowroot, or potato flour), the flavor of the dish is much more delicate if eggs are used as the thickening agent. Baked custards, such as crème caramel, are among the items that"
"breakfast. An example is ""le petit déjeuner gaulois"" or ""petit déjeuner fermier"" with the famous long narrow bread slices with soft white cheese topped or boiled ham, called ""mouillettes"", which is dipped in a soft-boiled egg and some fruit juice and hot drink. Another variation called ""le petit déjeuner chasseur"", meant to be very hearty, is served with pâté and other charcuterie products. A more classy version is called ""le petit déjeuner du voyageur"", where delicatessens serve gizzard, bacon, salmon, omelet, or croque-monsieur, with or without soft-boiled egg and always with the traditional coffee/tea/chocolate along fruits or fruit juice. When"
"for other foods. Bread can be dipped into liquids such as gravy, olive oil, or soup; it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments. Bread is used as an ingredient in other culinary preparations, such as the use of breadcrumbs to provide crunchy crusts or thicken sauces, sweet or savoury bread puddings, or as a binding agent in sausages and other ground meat products. Nutritionally, bread is categorized as a source of grains in the food pyramid and is a good source of carbohydrates and nutrients such"
"Toast is commonly eaten with butter or margarine, and sweetened toppings, such as jam or jelly. Regionally, savoury spreads, such as peanut butter or yeast extracts, may also be popular. When buttered, toast may also be served as an accompaniment to savoury dishes, especially soups or stews, or topped with heartier ingredients like eggs or baked beans as a light meal. Toast is a common breakfast food. While slices of bread are most common, bagels and English muffins are also toasted. Scientific studies in the early 2000s found that toast may contain carcinogens caused by the browning process. The word"
"French croissants. Furthermore, sandwiches de miga are another type of bread products; they are made only with thin layers of white bread (generally referred to as crustless bread) and stuffed with food items ranging from ham and cheese to other more sophisticated combinations such as raw ham, tomatoes, olives, hard boiled eggs, tuna, lettuce, red pepper, and the like. Desserts and sweets are usually stuffed or covered with dulce de leche. The latter can be eaten alone or on top of cakes, alfajores, panqueques (crepes), and pastries, or as a topping spread over flan. Chantilly cream is widely consumed and"
"bread. In France, pan bread is known as ""pain de mie"" and is used only for toast or for making stuffing; standard bread (in the form of baguettes or thicker breads) has a thick crust and often has large bubbles of air inside. It is often baked three times daily and is sold totally unwrapped for a crisp crust. Some fancy breads contain walnuts or are encrusted with poppy seeds. Germany prides itself on having the largest variety of breads worldwide. More than 300 basic kinds of bread are produced with more than 1,000 types of small bread-rolls and pastries."
"sandwiches. The sandwich is often buttered (with margarine), with toppings such as hard cheese or cold cuts. Finns usually do not have sweets on their breads such as jam, or chocolate. Sour milk products such as yogurt or viili are also common breakfast foods, usually served in a bowl with cereals such as corn flakes, muesli, and sometimes with sugar, fruit or jam. Oatmeal or mixed grain porridge may also be served, usually topped with butter. In France, a typical domestic breakfast consists of a cup of coffee, often café au lait, or hot chocolate, sometimes accompanied by a glass"
"honey, Kokosbrood (a coconut product that is served thinly sliced like sliced cheese) or peanut butter. Another type of sweet toppings are the chocolate toppings; the Dutch have chocolate toppings in all variations: ""hagelslag"" (chocolate sprinkles), ""chocoladevlokken"" (chocolate flakes) (both typically Dutch), and ""chocoladepasta ""(chocolate spread). Tea, dripolator coffee, milk, and juice are the most popular breakfast beverages. Breakfast may also include raisin bread and fried or boiled eggs. On special occasions, such as Easter, Christmas, Mother's Day etc., breakfast is usually the same, but with a wider range of choices (i.e. premium cheeses, special ham, hot buns, croissants etc.)."
"sorghum syrup, honey, or fruit jam or jelly. With other meals, they are usually eaten with butter or gravy instead of sweet condiments. However, biscuits and gravy (biscuits covered in country gravy) or biscuits with sausage are usually served for breakfast, sometimes as the main course. A biscuit may also be used to make a breakfast sandwich by slicing it in half and placing eggs and/or breakfast meat in the middle. Biscuit Biscuit is a term used for a variety of primarily flour-based baked food products. The term is applied to two distinct products. This article covers the type of"
"bread is a double-layered flat or pocket bread traditional in many Middle Eastern and Mediterranean cuisines. It is baked plain, or with a topping of sesame or nigella seeds or za'atar. Pita is used in multiple ways, such as stuffed with falafel, salads or various meats as a snack or fast food meal; packed with schnitzel, salad and French fries for lunch; filled with chocolate spread as a snack for schoolchildren; or broken into pieces for scooping up hummus, eggplant and other dips. A ""lafa"" is larger, soft flatbread that is rolled up with a falafel or shawarma filling. Various"
"French toast French toast is a dish made of bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), and Torrija. The earliest known reference to French toast is in the ""Apicius"", a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply ""aliter dulcia"" (""another sweet dish""). The recipe says to ""slice fine white bread, remove the crust, and break it into large pieces. Soak these pieces in milk and beaten egg, fry in oil, and cover"
"like soup and dessert. It is usually a savoury dish, consisting of protein (e.g., meat), starchy foods (e.g., potatoes) and vegetables or salad. Casseroles and stews are popular as well. There are a few sweet dishes like Germknödel or rice pudding that can serve as a main course, too. Lunch is called ""Mittagessen""literally, ""midday's food"". In the Netherlands, Belgium and Norway, it is common to eat sandwiches for lunch: slices of bread that people usually carry to work or school and eat in the canteen. The slices of bread are usually filled with sweet or savoury foodstuffs such as chocolate"
"the form of light and flaky bread with an airy texture, such as a croissant or unleavened dough with a high fat content and crispy texture, such as shortbread. Pastries are often flavored or filled with fruits, chocolate, nuts, and spices. Pastries are sometimes eaten with tea or coffee as a breakfast food. Pies and cobblers are a crust with a filling. The crust can be either made from either a pastry or crumbs. Pie fillings range from fruits to puddings; cobbler fillings are generally fruit-based. Clafoutis are a batter with fruit-based filling poured over the top before baking. Tong"
"English muffin English muffins are a small, round, flat yeast-leavened bread which is commonly sliced horizontally, toasted, and buttered. Toasted English muffins, which are often used in the United States as a breakfast food, may be served with sweet toppings (e.g., jam, or honey) or savoury toppings (e.g., eggs, sausage rounds, bacon, or cheese). English muffins are also used as the bread in a variety of breakfast sandwiches, and are an essential ingredient in Eggs Benedict and most of its variations. In the United States and U.S.-influenced territories, they are called ""English muffins"" to distinguish them from U.S. muffins, which"
"is a small bread with a firm browned crust and a soft interior. These biscuits are particularly popular in the American South, where generations have passed down family recipes. They are made with baking powder or baking soda as a chemical leavening agent rather than yeast (a quick bread) although they can also be made using yeast (and are then called angel biscuits) or a sourdough starter. They are traditionally served as a side dish with a meal. As a breakfast item they are often eaten with butter and a sweet condiment such as molasses, light sugarcane syrup, maple syrup,"
"or wat. Another popular breakfast food is ""fatira"". The delicacy consists of a large fried pancake made with flour, often with a layer of egg. It is eaten with honey. ""Chechebsa"" (or ""kita firfir"") resembles a pancake covered with ""berbere"" and ""niter kibbeh"", or other spices, and may be eaten with a spoon. ""Genfo"" is a kind of porridge, which is another common breakfast dish. It is usually served in a large bowl with a dug-out made in the middle of the genfo and filled with spiced ""niter kibbeh"". A variation of ""ful"", a fava bean stew with condiments, served"
"is pig fat. There are many variations associated with the smørrebrød/smørbrød/smörgås and there are even special stores, cafés and restaurants (especially in Denmark) that specialize in them. The Dutch and Flemish ""Uitsmijter"" consists of one or more slices of bread topped with fried eggs (one per slice of bread), and can be accompanied by slices of cheese and/or meat (roast beef or ham). The dish is often served as a hearty breakfast. Sweet toppings are commonly used for breakfast in the Netherlands and Belgium: e.g. sprinkles, vlokken, or muisjes, next to the more widespread peanut butter, honey, jam, and chocolate"
"commercially prepared cereal with pasteurised milk or yogurt and toast with preserves such as marmalade or vegemite for breakfast. Two of the most common cereals are cornflakes and a type of biscuit made from compressed toasted flakes of wheat, called Weet-bix. Fruit is also common at breakfast, either on the cereal or eaten separately. While not unusual, a cooked breakfast is more likely to be eaten on weekends or on special occasions either at home or at a café. A cooked breakfast can include sausage, bacon, breakfast steaks, mushrooms, tomato, hash browns and pancakes, similar to both the British and"
"a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, , fresh fruits, vegetables, eggs, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally. A full breakfast is a breakfast meal, usually including bacon, sausages, eggs, and a variety of other cooked foods, with a beverage such as coffee or tea. It is especially popular"
"fried egg ("") is normally served on top of a slice of bread (white or whole wheat), often with fried bacon, for breakfast or lunch. An ' is a dish consisting of two or three fried eggs, sunny side up. One version is fried together with ham and cheese ('), or bacon and cheese ('). Another version is placed on buttered bread over a generous slice of cold meat, e.g., cooked beef or ham, and usually garnished with a dill pickle. It is a common lunch dish served in many cafes, canteens, and lunch rooms in the Netherlands. ' literally"
"added to the mixture. In American cuisine it may be called ""Cold Bread Pudding"". A similar dish which is popular in Egypt, made with either bread or pastry, and including pistachio nuts, and without eggs, is called ""Om Ali"". Bread and butter pudding Bread and butter pudding is a traditional type of bread pudding popular in British cuisine. It is made by layering slices of buttered bread scattered with raisins in an oven dish, over which an egg custard mixture, made with milk or cream and normally seasoned with nutmeg, vanilla, and/or other spices, is poured. It is then baked"
"of orange or grapefruit juice. The main food consists of sweet products such as ""tartines"" (slices of baguette or other breads spread with butter, jam or chocolate paste), sometimes dunked in the hot drink. Brioches and other pastries such as ""croissants"", ""pains au chocolat (chocolatine)"" and ""pains aux raisins"" are also traditional, but more of a weekend special treat. Other products such as breakfast cereals, fruit compote, fromage blanc, and yogurt are becoming increasingly common as part of the meal. A traditional French breakfast does not include any savory product, but breakfast buffets in hotels often include ham, cheese and"
"to like being called ""bread"". There are several different recipes where the ingredients and the type of cheese vary widely - as well as the final result. Some of them use sweet starch, other sour, or even both. But what gives it its main feature is that it is based on starch cassava and some kind of cheese. The fat - lard, vegetable oil, butter or margarine - acts as a molecular lubrificant, The egg gives colour and flavour to the recipe. The type of cheese varies according to preference or availability. The most used are mozzarella, parmesan, and the"
"Bacon, egg and cheese sandwich A bacon, egg and cheese sandwich is a breakfast sandwich popular in the United States. The sandwich is typically made with bacon, eggs (typically fried or scrambled), cheese and bread, which may be buttered and toasted. Many similar sandwiches exist, substituting alternate meat products for the bacon or using different varieties of cheese or bread. The sandwich is often served as a breakfast item with coffee. BEC is sometimes used as an acronym for the sandwich, as is BE&C. McDonald's Egg McMuffin is a popular commercial version. Many variations of the sandwich exist. Common choices"
"the egg is cooked sunny-side over the croque-monsieur, it is called a croque-madame. In ""Germinal"" and other novels, Émile Zola also reported the ""briquet"": two long bread slices stuffed with butter, cheese and or ham. It can be eaten as a standing/walking breakfast, or meant as a ""second"" one before lunch. In the movie ""Bienvenue chez les Ch'tis"", Philippe Abrams (Kad Merad) and Antoine Bailleul (Dany Boon) share together countless breakfasts consisting of ""tartines de Maroilles"" (a rather strong cheese) along with their hot chicory. ""Le déjeuner"" (lunch) is a two-hour mid-day meal or a one-hour lunch break. In some"
"is also served as a snack. Originally called 'peperkoek' it was made from breadcrumbs and other left over bakery products stored in an attic. These ingredients were periodically collected and pressed to create the 'peperkoek' which was augmented with black pepper to conceal the age of the resulting thick bread, hence its name. Pepper being historically one of the most valuable Dutch East India Company trading products, it was used in many Dutch food products. Ontbijtkoek An ontbijtkoek (literally translated ""breakfast cake"") or peperkoek (""pepper cake"") is a Dutch and Flemish spiced cake. Rye is its most important ingredient, coloring"
"fried. It is topped with sugar and cinnamon. In France, ""pain perdu"" may be eaten as a dessert, or more rarely as an afternoon tea snack (""goûter""). It is very rarely eaten as a breakfast. ""Torrija"" is a similar recipe traditionally prepared in Spain for Lent and Holy Week. It is usually made by soaking stale bread in milk or wine with honey and spices. It is dipped in beaten egg and fried with olive oil. This cooking technique breaks down the fibres of the bread and results in a pastry with a crispy outside and smooth inside. It is"
"Pain aux raisins Pain aux raisins () or escargot () is a spiral pastry often eaten for breakfast in France. Its names translate as ""raisin bread"" and ""snail"", respectively. It is a member of the ""pâtisserie"" ""viennoise"" family of baked foods. In France, it is typically a variant of the croissant or ""pain au chocolat"", made with a leavened butter pastry with raisins added and shaped in a spiral with a ""crème pâtissière"" filling. However, in many areas of Northern Europe and North America, it is generally made with sweetened bread dough or brioche dough, rather than pastry. It is"