This brioche recipe is so easy and it’s the best for making decadent brioche French toast!
This super easy French Toast, made with nothing but Brioche and melted ice cream, is the brilliant creation of Jacques Pepin and you can find it and a whole lot of other classic recipes in his new book, The Art of the Chicken! Looking for other brunch-worthy recipes? I’ve got a collection of holiday brunch recipes waiting for you.
If you try this recipe, please leave a rating and review! I’d love to know if you made any substitutions successfully!
- 8×4-inch loaf pan
- Bench scraper
- 1/2 cup lukewarm water
- 1 tsp granulated yeast
- 1 tsp salt
- 1/3 cup (75g) sugar
- 3 large eggs
- 4 cups plus 2 Tbsp. (500g) unbleached all-purpose flour
- 3/4 cup (170g) unsalted butter at room temperature
- In the bowl of a stand mixer, fitted with the dough hook, combine yeast, salt, eggs, sugar and water.
- On low-speed mix in flour, until combined. Add the butter, 1-tablespoon at a time. Once it is all combined, turn up the speed and knead for a few minutes until smooth.
- Cover (not airtight) and allow to rest at room temperature approximately 2 hours.
- Generously butter an 8×4-inch loaf pan.
- Dust the counter with flour and dump the dough over the flour. Using a bench scraper, fold the dough into a tight loaf and put it, seam side down into the prepared pan. Cover loosely with plastic wrap and allow to rise at room temperature for about 1½ hours. When you gently poke the dough with your finger the indentation should linger and not immediately fill back in.
- While the dough is rising, preheat oven to 350°F with a rack in the middle of the oven.
- Brush the top of the loaf with egg wash. Place the loaf pan on a baking sheet and bake for about 45 minutes. It will be deep brown when done. Remove from pan and allow to cool completely on a rack.