Wendy's has introduced a new brioche bun, on the heels of its recent pretzel bun, with a revamp of the Bacon Portabella Melt. The bun is the star of two new ads for the Bacon Portabella Melt on Brioche.

The Bacon Portabella Mushroom Melt is BACK!

Wendy's Cheeseburgers Bacon Portabella Mushroom Melt (1 serving) contains 37g total carbs, 35g net carbs, 40g fat, 37g protein, and 660 calories.

Brioche is enjoyed around the world as an upgraded substitute for 'normal' bread – subbed in for sandwiches, toasties, burgers and more. You can use brioche in dishes like bread and butter pudding, French toast, club sandwiches and plenty of others.

In the city of Rouens, references were made as early as 1404 to “two breads and four brioches.” Examining the word's etymology, brioche apparently comes from the Norman word “brier,” which means to knead dough with a grinder or a type of roller known as a “brie,” and the suffix “-oche,” which comes from the word “ ...

Applewood smoked and fresh from a stove. And because you're equally bacon-crazy, we'll add it to anything. Not all bacon is created equal. Wendy's Applewood smoked bacon is smoked over the wood of apple trees which flavors the bacon with sweetness and fruitiness increasing its deliciousnessness.

For 36 years now, Sugardale has supplied our bacon, and they're great partners to our international business, as well. And, just like our hamburgers are made from fresh, never frozen beef*, our bacon is made from fresh pork bellies that Sugardale cuts and packages for team members to cook daily in our restaurants.

Wendy's Bacon Portabella Mushroom Melt Ingredients Applewood smoked bacon. Portabella mushroom slices. Melted cheddar sauce. Warm toasted bun.

Nutrition Facts Per Serving: 620 calories; fat 41g; cholesterol 83mg; saturated fat 19g; carbohydrates 53g; insoluble fiber 3g; protein 19g; vitamin a 2235.2IU; vitamin c 47.2mg; sodium 737mg; calcium 262.5mg; iron 2.7mg.

Like regular bread, brioche contains flour, yeast, water and salt. But it is also enriched with eggs (sometimes extra yolks), milk and butter. These higher-fat ingredients give it its richness. Sometimes a bit of sugar and a dash of vanilla are added.

In the city of Rouens, references were made as early as 1404 to “two breads and four brioches.” Examining the word's etymology, brioche apparently comes from the Norman word “brier,” which means to knead dough with a grinder or a type of roller known as a “brie,” and the suffix “-oche,” which comes from the word “ ...

Brioche is different to most breads because it's made with an enriched dough and tastes a little sweeter. . Because it's an enriched dough, you get that famous brioche texture of soft bread, the classic golden colour and quintessentially rich taste. It's bread made “magnifique”.

Brioche is often used in sweet dishes because of its rich texture and buttery flavour, but it does just as well in savoury dishes, where its butteriness can elevate the dish. In fact, it works so well in both sweet and savory dishes, it is a go-to for many cooks and food aficionados, especially for entertaining.

And, just like our hamburgers are made from fresh, never frozen beef*, our bacon is made from fresh pork bellies that Sugardale cuts and packages for team members to cook daily in our restaurants.

Not all bacon is created equal. Wendy's Applewood smoked bacon is smoked over the wood of apple trees which flavors the bacon with sweetness and fruitiness increasing its deliciousnessness. That's not a typo. That's just how good it is.

Baconator A half-pound* of fresh British beef, American cheese, 6 pieces of crispy Applewood smoked bacon, Heinz ketchup, and Heinz mayo. Carnivores rejoice!