29 brioche recipes

Classic French brioche a tete, the buttery, golden topknot rolls baked in fluted tins. A rich egg-and-butter dough chilled overnight for the tenderest crumb, with a traditional floating-sponge yeast start.

Let your bread machine turn butter, eggs, and bread flour into tender brioche while you go about your day—no kneading required.

This delicious brioche can be used to make lots of delicious recipes, such as bread pudding, breakfast French toast casserole... It's buttery, flakey and tasty.

Soft, sweet bread, that can be eaten neat, or with sweet or salty supplements. Kids love it, grown-ups love it. Not as sweet as brioche, though. It's always a success!

Silky butter works into tender dough for a brioche so rich and golden it practically melts on your tongue after a slow overnight rise.

Chocolate orange brioches with bittersweet chocolate chunks and fresh orange zest baked into a classic buttery brioche dough, topped with an orange juice glaze.

Brioche bread bakes into rich, eggy, butter-laden French rolls with a tender crumb and signature topknot. Six eggs and a pound and a half of butter folded in slowly build the silky dough. Classic brioche a tete shape from a coffee cup mold.

French gougere-style cheese brioche with Gruyere cheese and a hint of cayenne, baked into an oval ring. A classic choux pastry savory bread for cocktail parties and brunches.

Spectacular French apple dessert with caramelized apples layered in Calvados-soaked brioche, pressed overnight, topped with hot apples for elegant dinner party finale.

Kouglof (Sweet Brioche with Raisins and Almonds) recipe

Leather britches beans: the classic Appalachian method of stringing and drying green beans, then cooking low and slow with bacon grease. Traditional shuck beans recipe.

Crispy baked tortilla baskets shaped in a brioche pan. Just oil and a flour tortilla, baked golden at high heat for a crunchy edible bowl for salads and fillings.

Tuna club sandwich stacked with seared rare tuna, roasted red peppers, crisp bacon, and peppery arugula on grilled brioche with turmeric-cumin aioli. A restaurant-style triple decker.

Learn techniques to make a moist meatloaf main dish with traditional and several surprising ingredients that work together to hold in moisture while enriching the sweet, tangy glaze.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Poached eggs on toasted brioche with cream cheese and smoked salmon, drizzled with a homemade orange hollandaise sauce. An elegant eggs Benedict twist for brunch.