Best 9 French Brioche Recipes

BEST BRIOCHE FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
• Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.
• Bake in the preheated oven until puffed, 8 to 10 minutes.
• Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

FRENCH BRIOCHE

Steps:

• Place the first seven ingredients in bread machine in order suggested by your manufacturer. Select dough cycle.
• Turn finished dough out onto a lightly floured board and knead 5 to 10 times. Separate into 2 or 3 pieces. Roll with hands into strips. Braid or twist strips together. Place onto a parchment lined baking sheet. Set aside to rise in a warm place until doubled in size.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk together 1 egg white and the water. Brush onto the top of the loaf.
• Bake in the preheated oven until deep golden brown, about 20 minutes.

WAFFLED BRIOCHE FRENCH TOAST

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the milk, sugar, vanilla, salt and eggs in a bowl or baking dish. Soak a piece of bread in the mixture for 2 minutes per side.
• Lightly brush the top and bottom of the waffle iron with butter. Place the soaked bread on the waffle iron and close gently (don't push down). Cook until golden brown and dry underneath when you lift a corner, 5 to 6 minutes. Keep the warm in the oven or covered with foil on a plate. Repeat with the remaining bread.
• Top the French toast with syrup, raspberries and confectioners' sugar.

BEST BRIOCHE FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.
• Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed.
• Transfer French toast to a baking sheet. Bake in the preheated oven until puffed, 8 to 10 minutes.
• Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish.
• Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.
• Note: Leave bread out overnight if fresh, in order to dry it out a bit.
• Note: Challah bread can be used in place of the brioche, if desired.

BALTHAZAR BRIOCHE FRENCH TOAST

Steps:

• In a large bowl, whisk together eggs, sugar, and milk. Add cinnamon and nutmeg; whisk to combine.
• Layer bread slices in a shallow baking dish and pour over egg mixture; let stand until bread begins to absorb liquid, 2 to 3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, 2 to 3 minutes more.
• Preheat oven to 200 degrees. Place a baking sheet or ovenproof serving platter in oven.
• Working in batches, coat the bottom of a medium skillet with some of the clarified butter and heat over medium-high heat. Add 3 to 4 slices of soaked bread and cook until golden brown and crisp. Turn bread and cook until golden brown and crisp, adding butter as necessary to help browning and to give the French toast a nutty flavor. Transfer French toast to baking sheet in oven to keep warm. Repeat process with remaining clarified butter, soaked bread, and butter.
• Serve French toast immediately dusted with confectioners' sugar, syrup, and fresh fruit or bacon, if desired.

GIL'S BRIOCHE FRENCH TOAST

Steps:

• Place a metal mixing bowl and beaters from an electric mixer into the freezer to chill. Trim the end crusts from the brioche bread, and slice the loaf in half; cut each half in half again (4 pieces), and cut each quarter in half to total 8 pieces of brioche.
• Place 2 cups of strawberries and the water into a saucepan over medium-high heat; cover the pan, and bring to a simmer. Gently steam the berries until they release their juice, about 5 minutes.
• Beat 1 cup of heavy cream, vanilla extract, and confectioners' sugar together with electric mixer in chilled metal bowl with the chilled beaters until the cream forms soft peaks; set aside.
• Whisk the eggs and remaining 1 cup cream together in a large bowl, and place the bread pieces into the mixture, spooning the cream over the bread to coat. Allow to stand for 5 minutes.
• Heat the butter in a skillet over medium heat until fragrant, and lay the coated brioche pieces into the skillet. Cook until the French toast is golden brown, about 3 minutes per side.
• To serve, place 2 pieces of French toast onto a plate, overlapping slightly. Ladle cooked strawberries and their juice over the French toast, and top with a generous dollop of whipped cream. Top the cream with several fresh strawberries.

FRENCH TOASTED APRICOT BRIOCHE

Steps:

• Preheat oven to 500 degrees. Lightly butter a large shallow baking dish and sprinkle it with 1 tablespoon of the sugar.
• Cut the apricots in half, remove the pits and place them, cut side up, in the baking dish, in a single layer if possible. Sprinkle them with 3 tablespoons of the sugar and the brandy. Bake for about 20 minutes, until they begin to brown around the edges. Remove the apricots from the oven and set aside.
• Meanwhile, slice the brioche into 8 equal slices and cut each slice in half.
• Beat the eggs in a bowl and stir in the nectar. Stir in the orange peel, 2 tablespoons of the sugar and the nutmeg. Pour this mixture into a shallow dish and add the slices of brioche, turning them so they can soak up the liquid. Set aside.
• Heat half the remaining butter in a large, heavy skillet or a griddle. Fry the soaked brioche slices to brown lightly on each side, adding more butter to the skillet as needed.
• Place 2 pieces of the browned brioche side by side on each of eight dessert plates, leaving about 2 inches of space between the slices of brioche. Spoon the apricots into the space between the pieces of brioche and on top of them. Serve at once, with ice cream or whipped cream on the side, if desired.

CORNFLAKE-CRUSTED BRIOCHE FRENCH TOAST

Steps:

• Slice brioche loaf into eight 1"-thick slices with a serrated knife.
• Using a 3" round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.).
• In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs.
• Put cornflakes into another shallow dish.
• Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes.
• Transfer to a sheet tray lined with waxed paper.
• Heat 3 tablespoons of the butter in a 10" nonstick skillet over medium heat until just foaming.
• Transfer 4 slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes.
• Divide the french toast between 2 serving plates.
• Wipe out skillet, add remaining butter, and repeat process.
• Dust the french toast with confectioners' sugar and drizzle with maple syrup.
• Serve with berries and sliced fruit, if you like.

FRENCH BRIOCHE BREAD IN BREADMAKER

Steps:

• Add yeast and flour to breadmaker. .
• In a microwave safe bowl, combine water, salt, sugar, and butter and microwave until butter is melted (about 3 minutes and 30 seconds). Mix butter mixture with a whisk and add to the breadmaker. .
• Turn breadmaker on to "dough mixing mode". After dough has been mixed together (about 1 minute after turning on "dough mixing mode") add eggs. Add more flour to mixture if dough is too sticky one tablespoon at a time. .
• Allow breadmaker to run through cycle. After cycle is complete, let dough rise in breadmaker until it rises to the top of breadmaker canister (about 1 hour).
• Grease a 9 x 4 inch loaf pan with butter.
• Dust the surface of the dough with flour. On a floured counter, pat the dough into a 7 by 14 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.). .
• Using your bench scraper to cut the loaf in half lengthwise. Gently roll each half into a 14" tube. Pinch the two ends of the dough together and braid dough by laying the left piece over the right until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf to prepared loaf pan. .
• Cover pan loosely with plastic wrap and allow to rise until doubled in size. Top of the loaf should rise about 1 inch over the lip of the pan. Could take up to 3 hours. (Tip: Turn oven to 110° then turn off. Let dough rise in warmed oven. Dough will rise in about 1½ hours.) .
• Before baking, beat 1 egg to create an egg wash and spread over top of bread. (You will not use entire egg for egg wash.).
• Preheat oven to 350º. Bake approximately 25 minutes until the crust is golden brown and internal temperature registers 200º. .
• Let cool for 5 minutes in the pan on a wire rack. Remove loaf from pan and cool completely on a wire rack before slicing, about 2 hours.