Chocolate Chip Vanilla Custard Brioche: A Soft, Buttery, Bakery-Worthy Delight

Why You’ll Love This Recipe

This Chocolate Chip Vanilla Custard Brioche is the kind of treat that makes your whole kitchen smell like a French bakery. Soft, buttery brioche dough is filled with silky vanilla custard and studded with melty chocolate chips, creating a loaf (or rolls) that is rich yet delicate, sweet but not overwhelming. Every slice offers a tender crumb, creamy pockets of custard, and warm bursts of chocolate — truly irresistible. I made this with a mix of mini and regular chocolate chips once, and the variation in texture made it even more decadent. Whether you serve it warm for breakfast, for a special brunch, or as an indulgent dessert, this brioche feels luxurious yet comforting. It’s a showstopper that’s surprisingly approachable, especially when you break the process into simple steps.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour: Provides structure and the tender, airy crumb brioche is known for.

Milk: Warm milk helps activate the yeast and lends softness to the dough.

Active dry yeast: Gives the brioche its beautiful rise and pillowy texture.

Sugar: Sweetens the dough and helps in yeast development.

Eggs: Enrich the dough and add moisture and color.

Butter: Softened unsalted butter creates that classic brioche richness and delicate crumb.

Salt: Balances sweetness and enhances the buttery flavor.

Vanilla extract: Adds warmth and elevates both the dough and custard with aromatic sweetness.

Chocolate chips: Use semi-sweet or dark chocolate chips for perfect melt and flavor.

For the vanilla custard:
Milk: The base of the custard, giving it a silky, velvety texture.
Egg yolks: Create a rich, smooth custard.
Sugar: Sweetens and balances the vanilla notes.
Cornstarch: Thickens the custard to a spoonable consistency.
Butter: Adds gloss and a rich finish.
Vanilla bean or extract: Provides fragrant, classic custard aroma.

When I made this, I infused the milk for the custard with half a split vanilla bean — the extra depth of flavor made the custard unbelievably good and worth the small extra step.

Directions

Make the custard

Heat the milk in a saucepan until steaming but not boiling. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour in the hot milk while whisking to temper the yolks. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla, and transfer to a bowl. Press plastic wrap directly onto the surface and chill completely.

Make the brioche dough

Warm the milk slightly and whisk with yeast and a pinch of sugar. Let it sit for 5–10 minutes until foamy.

In a large bowl or stand mixer, combine flour, sugar, salt, eggs, and yeast mixture. Knead or mix until a smooth dough forms, about 5–8 minutes. Add softened butter a little at a time until fully incorporated. Continue kneading until the dough is glossy and elastic.

Place the dough in a greased bowl, cover, and let rise for 1–1½ hours, or until doubled.

Assemble

Punch down the dough and roll it into a large rectangle. Spread a layer of chilled custard over the surface, then sprinkle with chocolate chips. Roll the dough into a log (like cinnamon rolls) or fold it into a filled loaf shape.

Transfer to a greased loaf pan or cut into rolls and place in a baking dish. Cover and let rise for another 30–40 minutes.

Bake

Preheat oven to 350°F (175°C). Brush brioche with a little beaten egg. Bake for 25–30 minutes (rolls may take 20–22 minutes), until golden and puffed.

Cool slightly before slicing — the custard will be dreamy and soft, the chocolate melty, and the brioche perfectly tender.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

Serves 8–10 slices
Prep time: 30 minutes
Rising time: 2 hours
Cooking time: 30 minutes
Total time: 3 hours

Storage/reheating

Store brioche in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Reheat slices in the microwave for 10–12 seconds or briefly in a warm oven to restore softness. Freeze for up to 2 months; thaw overnight and warm gently before serving.

Variations and Customizations

Nutella Brioche

Spread a layer of Nutella along with the custard for a chocolate-hazelnut twist.

Lemon Custard Brioche

Swap vanilla for lemon zest and juice in the custard for a bright, citrusy flavor.

Dark Chocolate Almond Version

Add toasted sliced almonds and use dark chocolate chips.

Cinnamon Swirl

Sprinkle cinnamon sugar over the custard for a warm, spiced brioche.

Pastry Cream & Raspberry

Replace chocolate chips with fresh or freeze-dried raspberries for a fruity contrast.

Mocha Brioche

Add a teaspoon of espresso powder to the custard for deeper flavor.

Caramel Brioche

Drizzle salted caramel inside before rolling and over the top after baking.

Mini Brioche Rolls

Make individual bakery-style rolls for brunch platters.

Chocolate Chunk Version

Use roughly chopped chocolate bars instead of chips for bigger molten pockets.

Orange-Chocolate Variation

Add orange zest to the dough and use dark chocolate for a Sicilian-inspired flavor.

FAQs

Can I make the dough ahead of time?

Yes — refrigerate overnight after the first rise.

Can I use store-bought custard?

Yes, but homemade custard gives richer flavor and texture.

Can I use bread flour?

You can, but the brioche may be slightly chewier.

Can I make this without a mixer?

Absolutely — knead by hand, just allow extra time.

How do I keep the custard from leaking out?

Chill it fully and avoid overfilling the dough.

Can I freeze the dough?

Yes, freeze after shaping; thaw overnight and bake.

Can I use chocolate chunks?

Definitely — they melt beautifully.

Why is my brioche dense?

Under-kneading or too little rise time may cause heaviness.

Can I reduce the sugar?

A little, but it affects browning and flavor.

Can I glaze the brioche?

Yes — brush with simple syrup for shine.

Conclusion

Chocolate Chip Vanilla Custard Brioche is a luxurious yet comforting bake that brings together buttery dough, creamy custard, and rich chocolate in every tender bite. It’s the kind of recipe that feels special enough for holidays yet simple enough to enjoy anytime you want something bakery-worthy. Once you slice into the soft crumb and discover those creamy, melty pockets inside, this brioche will become a favorite you’ll return to again and again — a true celebration of sweetness, texture, and homemade magic.

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