7 Buttery Brioche Recipes You Need in Your Life

By Nina Friend
June 22, 2018
© JOHNNY MILLER
These irresistible recipes show off that buttery, soft-but-crunchy French bread in all different ways — from topping homemade slices with butter and jam to utilizing store-bought loaves in creative ways.
Start Slideshow

1 of 7

Extra-Rich Brioche

© Con Poulos

Chef Iliana Regan’s buttery brioche is so good that it could be eaten alone, but it’s even better slathered with her homemade cultured butter and fresh raspberry preserves.

Go to recipe
Advertisement
Advertisement

2 of 7

Homemade Brioche Burger Buns

Dennis Prescott

Brioche burger buns might be controversial, but these brioche buns are hard to argue with—trust us.

Go to recipe

3 of 7

Almond Toasted Brioche

Eric Wolfinger

This French toast-esque breakfast dessert is a great option for a stay-at-home Sunday brunch, especially because the recipe makes things easy by calling for store-bought brioche.

Go to recipe
Advertisement

4 of 7

Brioche Crab Melts

Rob Howard

Basically a hybrid between a patty melt and a lobster roll, this crab-forward sandwich is indulgent (hello, truffle butter) without being too heavy. The brioche has just the right amount of density to hold chunks of crab that have been sprinkled with Gruyère cheese.

Go to recipe

5 of 7

Jam-Stuffed Brioche French Toast

Marcus Nilsson

At Sqirl, the Los Angeles cafe with a cult following, owner Jessica Koslow showcases all different types of jam in all different types of ways—on granola, with porridge, layered on top of ricotta toast. And, of course, stuffed into brioche French toast, as detailed in this recipe.

Go to recipe

6 of 7

Lobster Salad Sandwiches on Brioche

© Andrew Thomas Lee

Chef Anne Quatrano’s lobster rolls are served cold, on generously-buttered brioche buns, with a creamy mayonnaise sauce.

Go to recipe
Advertisement
Advertisement
Advertisement

7 of 7

Brioche with Prosciutto, Gruyère and Egg

© JOHNNY MILLER

This open-face sandwich has been a staple on the menu at Suzanne Goin’s Los Angeles wine bar, A.O.C., since she opened the space in 2003. Named the A.O.C. Brioche, the dish is composed of melted Gruyère, frisée, prosciutto, and sunny-side up egg, all piled on top of a thickly-cut piece of brioche.

Go to gallery
Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.foodandwine.com