Recipes Bread + Dough 7 Buttery Brioche Recipes You Need in Your Life By Nina Friend Published on June 22, 2018 Share Tweet Pin Email Trending Videos Photo: © 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. 01 of 07 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 02 of 07 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 03 of 07 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 04 of 07 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 05 of 07 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 06 of 07 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 07 of 07 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 Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit