Pain aux raisins

Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃] ^ⓘ), also called escargot (pronounced [ɛskaʁɡo] ^ⓘ) or pain russe, is a spiral viennoiserie often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively.

TypeViennoiserie

CourseBreakfast

Place of originFrance

Main ingredientsBread, raisins, custard^[1]

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Pain aux raisins

French style pain aux raisins
Type	Viennoiserie
Course	Breakfast
Place of origin	France
Main ingredients	Bread, raisins, custard[1]
Media: Pain aux raisins

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It is typically a variant of the croissant or pain au chocolat, made with a leavened viennoiserie dough laminated with butter,^[2] with raisins added and shaped in a spiral with a crème pâtissière filling. It is often consumed for breakfast as part of a continental breakfast.

In Paris, the name pain aux raisins is also used for a type of raisin bread – a loaf of bread made from wheat or rye and stuffed with raisins.^[3][4]