In Paris, a brioche with an espresso is seen as just as much a typical breakfast as that of a croissant and cappuccino. Though the brioche is often thought of as just a denser, sweeter bread, in the baking world, it’s actually considered somewhere between a bread and a pastry — thus categorizing it under the Viennoiserie label. Historically, it has long been a staple for bakers over many generations, and even found its way into this famous saying: “Qu’ils mangent de la brioche” (“Let them eat cake”). Below are some of our favorite recipes incorporating brioche.
BRIOCHE Á TÊTE
When trying out a new pastry, a version of the classic recipe is always a good place to start. Jenn Davis of Two Cups Flour experiments with this take that has the bread shaped into balls within a fluted tin, resulting in an interesting shape.
BRIOCHE FRENCH TOAST WITH VANILLA CRÈME FRAÎCHE
What else to do with a thick, sweet bread like brioche but to make French Toast out of it? And not just any French Toast — this is one enriched with a nice helping of vanilla crème fraîche on the side. Nila from The Tough Cookie’s recipe is sure to make any breakfast just that more enjoyable.
PULL APART SAGE BUTTER BRIOCHE ROLLS
Now that we’ve done the sweet, it’s time for the savory. Here to the rescue are Teighan Gerard (Half-Baked Harvest)’s Pull Apart Sage Butter Brioche Rolls, which rolls off the tongue both literally and figuratively. This flavorful, buttery recipe is sure to put your monkey bread to shame.