Brioche Loaf & Brioche French Toast (Secret Recipe Club)

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Brioche bread loaf

Doesn’t that look amazing? It is.

My Secret Recipe Club assigned blog this month was Cook Book of Trial and Error. It seems the author doesn’t share about herself, but I enjoyed browsing the recipes on her site!

I bookmarked several dinner recipes from her site, including a Persian green bean pilaf that sounds so interesting and Brunswick Stew, one of my favorite dishes. In the end, though, I decided to tackle breakfast with this homemade brioche made into French toast.

The brioche recipe is adapted from Artisan Bread in 5 Minutes a Day, which means it takes very little effort, although there is a lot of waiting time you need to factor in. I decided to just make enough dough for two loaves, but you can double the recipe and make four loaves if you want.

The bread is luscious and eggy and it made some awesome French toast that we all gobbled up. I plan on using my other portion of dough to make rolls for sloppy joes tomorrow night, and I think that will work well!

UPDATE: Here are the buns I made. I formed the dough into four rounds, let them rise about an hour, then cooked about 20 minutes.

Sloppy Joes and German Potato Salad


Yield: 2 large loaves


  • 3/4 c. lukewarm water
  • 2 1/4 tsp. yeast
  • 2 1/4 tsp. salt
  • 4 eggs, lightly beaten
  • 1/4 c. honey
  • 3/4 c. (1 1/2 sticks) butter, melted and set aside to cool
  • 3 3/4 c. unbleached, all-purpose flour
  • 1 egg beaten with 1 T water for brushing


In a large, plastic or glass bowl mix water, yeast, salt, eggs, honey, and melted butter. Stir in flour. The dough will be very loose; don't try to do anything with it until after it's been chilled.

Cover with a dish towel and let sit at room temperature for 2 hours. Cover loosely and refrigerate for up to 5 days. Beyond 5 days, freeze in 1-lb. (grapefruit-size) portions.

When ready to bake: Grease a 9x5 loaf pan. Sprinkle flour on your refrigerated dough and cut off half the dough (a grapefruit-sized ball). With floured hands, quickly shape dough into a ball. Elongate into an oval and place in loaf pan. Let rest, covered with a dish towel, for 1 hour and 20 minutes.

Five minutes before resting time is up, turn oven to 350F. Brush the top of the loaf with egg wash (the egg beaten with water). Bake bread for 35-40 minutes, until top is medium-brown. Because of the fat content of the bread, it will not get very crusty.

Allow to cool before slicing.

Brioche French toast

Brioche French Toast

Yield: about 8 slices of French toast

Brioche French Toast


  • 1 loaf brioche
  • 2 eggs
  • 1 cup milk
  • 2 T brown sugar
  • 1 tsp. cinnamon
  • butter for greasing your griddle


Heat a griddle over medium-high heat. Grease with butter.

In a 9x13 dish, lightly whisk together eggs, milk, brown sugar, and cinnamon.

Soak your bread in the egg mixture, about 30 seconds on each side. Place bread on griddle and cook for a few minutes on each side, until golden brown.

Repeat until all is cooked, buttering griddle in between batches.

Serve with powdered sugar and maple syrup.

Last April, Cook Book Trial and Error also posted a Lower-Fat Brioche, if that’s your thing!

12 thoughts on “Brioche Loaf & Brioche French Toast (Secret Recipe Club)

  1. Love brioche but have never tried making it before – I tend to avoid breads that I can’t make in my bread machine as dough and I don’t get along. Think I need to get over my issues and give this a try!!!

    • Is your kitchen colder? I have had difficult times getting bread to rise depending on where we live. Last year I had this apartment with huge picture windows. It was always so warm and the rising was SO EASY. Thus began my love affair with making bread. I do use a bread machine some, though, since I have a nice Cuisinart one. But this recipe is really simple – no kneading, no real worry. You can do it!

  2. I can’t wait to try this- and I’m not a big bread baker. But my husband and I keep saying we need to buy some brioche to make french toast and never remember to get some! I’ll just make some myself instead.:)

  3. This looks simply delicious! We have GOT to tsart making more breads in our home. Our son has a wheat/gluten sensitivity. It’s not severe so we don’t eliminate completely but we do a lot of GF stuff so have wanted to make more of our own… will have to try this!

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