Over time, the brioche recipe evolved and became more refined ... Use leftover brioche, soaked in a custard mixture and baked ...

Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the ‘head’, the tête. Great for brunch with a strong coffee. Equipment ...

With that in mind, you’ll find four brunch-ready brioche recipes below ... loaded with crème patisserie (a classic French vanilla custard), crowned with a fan of peach slices and sprinkled ...

Challah, like in this chocolate bread pudding recipe, and brioche are commonly called for ... the prepared baking dish and pour the chocolate custard over the top. Press the challah into the ...

On one edge of each slice of brioche, using a paring (small ... This one, however, does not. Make your custard fresh for this recipe, because at the point you think you’re done, you’ll need ...

Chef Zoe Nathan likes to make hers out of brioche to give the toast a decadent, custard-like texture ... your own experimental toppings and use the recipe in Food & Wine's guide as a starting ...

"Once we soak it, brioche absorbs the liquid better and also holds its structure," she says. Babka is another enriched bread that soaks up custard nicely without falling apart. If you have less ...