Bread/Bakery | Vegetarian

Brioche Bread

Triticum aestivum Allergens: Wheat, Gluten, Eggs, Milk
Brioche Bread

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine French
  • Seasonality Year-Round
  • Source Wheat Flour, Eggs, Butter

The Forktionary Angle

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Definition

A rich French bread known for its high egg and butter content, yielding a tender, flaky crumb and a golden, often shiny crust.

Sensory Profile

TasteRich, Buttery, Slightly Sweet
TextureSoft, Flaky, Tender Crumb
AromaButtery, Yeasty, Mildly Sweet
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 slice (40g)
Calories350 kcal
Total Fat15 g
Saturated Fat9 g
Trans Fat0.5 g
Cholesterol100 mg
Protein9 g
Total Carbohydrate45 g
Dietary Fiber2 g
Total Sugars8 g
Calcium50 mg
Iron2 mg
Potassium100 mg

Chef’s Secret

For the ultimate French toast, slice day-old brioche thick and soak it thoroughly in your custard base before pan-frying.

Substitutions

Best Match

Challah Bread

1:1

Similar rich, eggy, slightly sweet profile and soft texture. Great for French toast.

Milk Bread

1:1

Offers extreme softness and a slightly sweet flavor, though less buttery.

Enriched White Bread

1:1

A more common and less rich alternative, good for general sandwich use.

Portuguese Sweet Bread

1:1

Similar sweet and tender qualities, often with a hint of citrus.

Buying Guide

Look for a deep golden crust and a soft, pillowy interior. Fresher is always better.

Flavor Pairings

Burgers sandwiches French toast bread pudding foie gras coffee fruit preserves.