To obtain a filling material for confectionery/bread making to be produced using a raw material derived from an egg as the raw material, free from causing demulsification (state of oil separation) of oil and fat when heat sterilization even without low limiting the amount of oil and fat, and having smooth creamy palate feeling, excellent egg flavor, and the addition of the raw material derived from an egg increased as much as possible so as to improve flavor.

This filling material for confectionery/break making contains polysorbate, oil and fat and the raw material derived from the egg. The oil and fat comprises ≥5 wt.% and ≤35 wt.% in the whole filling material.