5 from 2 votes


Brioche in a loaf pan with parchment paper

This brioche recipe is so easy and it’s the best for making decadent brioche French toast!

Brioche French Toast next to a plate of figs

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!

Sliced brioche next to a serrated knife


This brioche is so easy and it makes the best brioche French toast!
5 from 2 votes
Course: bread, Breakfast
Cuisine: Breakfast


  • 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.
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4 thoughts to “Brioche”

  1. Hi !
    can I replace granulated yeast ? is it fresh yeast ? I have active dry, can I substitute ?

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