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Breaded, fried bread; high in energy, fat, and carbohydrates.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Breaded fried bread (40 g) has 136 calories. That works out to 340 calories per 100 g. It contains 15.2 g of carbs, 3 g of protein, 7.2 g of fat and 0.9 g of fiber. Its 4 µg of Selenium covers 7% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 slice (medium) · 40 g
136
KCAL / 40G
Carbs
15.2g
· 6% DV
Protein
3g
· 6% DV
Fat
7.2g
· 9% DV
Fiber
0.9g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 9% · Fat 47%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 136 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 1.28 g | 6% |
| Trans fat | 0.04 g | |
| Sodium | 164 mg | 7% |
| Total carbohydrate | 15.2 g | 6% |
| Fiber | 0.9 g | 3% |
| Protein | 3 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 40 g | 136 kcal |
| 1 slice (thin) | 25 g | 85 kcal |
| 1 piece (small) | 50 g | 170 kcal |
| 1 slice (thick) | 60 g | 204 kcal |
| 2 slice (medium) | 80 g | 272 kcal |
| 1 piece (large) | 80 g | 272 kcal |
| 100 g | 100 g | 340 kcal |
| 1 serving (large) | 100 g | 340 kcal |
| 1 serving (extra large) | 150 g | 510 kcal |
Calculated from 340 calories per 100 g.
Breaded fried bread is sliced bread coated in egg and breadcrumbs, then fried until crisp and golden. It is a savory way to prepare bread, and it is different from plain fried bread because of its crunchy coating.
To make breaded fried bread, dip slices in beaten egg, coat them in breadcrumbs, and fry in hot oil until golden on both sides. Press the crumbs gently onto the bread so the coating stays in place while frying.
No, breaded fried bread is not the same as French toast. It is coated with breadcrumbs after dipping in egg, while French toast is usually soaked in an egg-and-milk mixture and cooked without a breadcrumb crust.
Yes, slightly stale bread works well for breaded fried bread because firmer slices are less likely to fall apart when coated. Avoid bread that is rock-hard, and dip each slice briefly so the center does not stay dry.
A sturdy, medium-thick slice works best for breaded fried bread. Sandwich bread or a firm loaf can both work, but very thin or exceptionally soft slices may tear during coating or turn soggy in the pan.
Breaded fried bread can turn soggy or greasy if the oil is not hot enough, the slices are overcrowded, or the bread sits too long in the egg mixture. Fry in batches and let excess oil drain after cooking.
To keep breaded fried bread crispy, fry it soon after coating and avoid stacking the cooked slices. Drain them on a wire rack or paper towel, and serve promptly; trapped steam softens the breadcrumb crust.
Yes, breaded fried bread can be cooked in an air fryer. Arrange the coated slices in a single layer, lightly spray or brush them with oil, and cook until crisp, turning once so both sides brown evenly.
Breaded fried bread goes well with a fresh salad, soup, or vegetables for a savory meal. For breakfast or brunch, serve it with tomatoes, fruit, or a dipping sauce; its crisp coating pairs especially well with something fresh.
Store breaded fried bread after it has cooled in a covered container in the refrigerator, then reheat it in an oven or skillet to restore some crispness. A microwave is quicker but usually makes the breadcrumb coating soft.
Vitamins
B1
0.05mg · 4% DV
B3
0.64mg · 4% DV
Vitamin E
0.48mg · 3% DV
Folate
12µg · 3% DV
Minerals
Selenium
4µg · 7% DV
Sodium
164mg · 7% DV
Manganese
0.13mg · 6% DV
Iron
0.68mg · 4% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 136 calories in 1 slice (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Breaded fried bread is made by coating slices of bread in crumbs and frying them until the outside is crisp and golden while the middle stays soft. It can be a handy way to use up bread at home, and is best served warm. Depending on the meal, it works as a savoury breakfast or snack; fresh tomatoes, greens or a simple salad balance its richness. Since it combines bread with frying oil, it is relatively high in carbohydrates, fat and energy. For a lighter version, use a non-stick pan with just a little oil and serve it alongside vegetables.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.28g
MONOUNSATURATED
2.6g
POLYUNSATURATED
2.72g
Omega 6:3 ratio 44:1
Above the ideal 4:1 (44:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.