When the backyard chickens are laying full-swing, we end up with a lot of eggs. And what uses a lot of eggs? Brioche! This brioche recipe is from Thomas Keller’s Ad Hoc at Home cookbook.

Thomas Keller explains that a brioche is sort of a cake-like bread and unlike other types of bread, this bread does use cake flour. One thing I didn’t know about the brioche was that it can simply be a loaf, and in this recipe he calls for a regular loaf pan or Pullman loaf pan. I always assumed a brioche was in the shape of a bun or knot, but I guess it refers to this specific type of enriched bread regardless of its shape. I used the Pullman loaf pan for this because I just love this pan. There’s just something satisfying about getting nice square corners and an all around beautiful crust.

Watch the video to see it in action and don’t forget to subscribe below!

I’ve never tried any other brioche recipe so I don’t know if all brioche recipes are like this but this one was a long process and definitely requires planning ahead. But was it all worth it? Oh yes.

Not only did the bread taste sublime with a soft and flaky crumb, but after it had gone stale it made the most awesome french toast, EVER! To make french toast I always take stale bread and soak it overnight in the egg mixture (egg/milk/sugar/vanilla/rum or brandy) so you don’t just end up with fried bread covered in some egg mixture. With this brioche bread french toast I made it in the same fashion but it was a different experience from other breads. First of all, the moment you start frying the french toast it expanded like a marshmallow when you heat it up…I had never seen it do that! The texture was completely different too…it was like a pudding that was aerated into this fluffy and delicate cloud.

Toss or keep the recipe: KEEP IT!

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