Brioche is a rich, buttery yeasted bread. I like to make the most of its buttery nature as a base in my Bread ’n’ Butter Pudding (see recipe on this site), where it transforms a classic comfort food from my childhood into an elegant dessert. This recipe makes a good amount of brioche, but I’m sure you’ll find a use for it (and if not just store a loaf in the freezer).Level of difficulty confident chef
Season All year round
First proving (standing) standing time 2 hours
Second proving (chilling) time minimum 3 hours to maximum 24 hours
Third proving (standing) time 40 minutes
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