Description
This Chocolate Chip Vanilla Custard Brioche is an ultra-soft, buttery brioche loaf filled with silky vanilla custard and studded with melty chocolate chips — a bakery-worthy treat perfect for breakfast, brunch, or dessert.
Ingredients
- For the Brioche Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 tsp salt
- 1/2 cup warm milk (110°F / 43°C)
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter, softened
- 1/2 cup mini chocolate chips
- For the Vanilla Custard:
- 1 1/2 cups whole milk
- 3 egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp butter
- 1 1/2 tsp vanilla extract or vanilla bean paste
- For Finishing:
- 1 egg (for egg wash)
- Powdered sugar (optional)
Instructions
- Make the Custard: Heat milk in a saucepan until steaming. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk in hot milk, return mixture to pot, and cook over medium heat until thickened. Remove from heat, add butter and vanilla, and cool completely.
- Make the Brioche Dough: In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk and eggs; mix until a dough forms. Add softened butter a little at a time, kneading until smooth and elastic (about 8–10 minutes). Fold in chocolate chips.
- Place dough in a greased bowl, cover, and rise for 1–1.5 hours, or until doubled.
- Punch down dough and divide into 3–4 equal portions. Roll each into a rectangle and spread a thin layer of cooled custard. Roll each strip into a log.
- Braid or arrange the logs in a loaf pan lined with parchment. Cover and rise for another 45–60 minutes.
- Preheat oven to 350°F (175°C). Brush the loaf with egg wash.
- Bake for 30–35 minutes or until golden brown. Cool slightly before slicing.
- Dust with powdered sugar if desired.
Notes
- Chill the custard before assembling to prevent leaking.
- Use chocolate chunks instead of chips for richer pockets of chocolate.
- For extra shine, brush with simple syrup after baking.
- The brioche freezes well — slice and freeze for easy reheating.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Bread / Dessert
- Method: Baked
- Cuisine: French