7 Buttery Brioche Recipes You Need in Your Life
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.
Extra-Rich Brioche
ChefIliana Regan’s buttery brioche is so good that it could be eaten alone, but it’s even better slathered with her homemadecultured butterandfresh raspberry preserves.
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Homemade Brioche Burger Buns
Brioche burger buns might be controversial, but these brioche buns are hard to argue with—trust us.
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Almond Toasted Brioche
This French toast-esque breakfast dessert is a great option for a stay-at-homeSunday brunch, especially because the recipe makes things easy by calling for store-bought brioche.
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Brioche Crab Melts
Basically a hybrid between apatty meltand alobster 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 ofcrabthat have been sprinkled with Gruyère cheese.
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Jam-Stuffed Brioche French Toast
At Sqirl, the Los Angeles cafe with a cult following, ownerJessica Koslowshowcases 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 briocheFrench toast, as detailed in this recipe.
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Lobster Salad Sandwiches on Brioche
ChefAnne Quatrano’s lobster rolls are served cold, on generously-buttered brioche buns, with a creamy mayonnaise sauce.
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蛋糕和Prosciutto, Gruyère and Egg
This open-face sandwich has been a staple on the menu atSuzanne 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.