Chocolate Chip Vanilla Custard Brioche Recipe | Soft & Fluffy Bread
Chocolate Chip Vanilla Custard Brioche is a rich and indulgent baked treat featuring soft, buttery brioche dough filled with silky vanilla custard and studded with sweet chocolate chips. Baked to golden perfection, this bakery-style bread is light, fluffy, and incredibly satisfying. Perfect for breakfast, brunch, or dessert, it pairs beautifully with coffee or tea. Whether you’re baking for a special occasion or simply treating yourself, this recipe delivers irresistible flavor and texture in every bite.
Equipment
- Mixing bowls
- stand mixer (optional)
- Saucepan for custard
- Whisk
- Baking dish or loaf pan
- Wire rack
Ingredients
For Brioche Dough:
- 3 cups all‑purpose flour
- ¼ cup sugar
- 2 ¼ tsp active dry yeast
- 4 large eggs
- ½ cup warm milk
- ½ cup unsalted butter, softened
- ½ tsp salt
For Vanilla Custard:
- 2 cups whole milk
- 4 egg yolks
- ½ cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract or 1 vanilla bean
For Filling:
- 1 cup chocolate chips (dark or milk)
Instructions
- Make Brioche Dough: Mix flour, sugar, yeast, eggs, milk, butter, and salt. Knead until smooth.
- First Proof: Cover and let rise for 1–2 hours until doubled.
- Prepare Custard: Heat milk with vanilla. Whisk egg yolks, sugar, and cornstarch. Temper with hot milk, then cook until thickened. Chill custard.
- Add Chocolate Chips: Fold chips into risen dough.
- Shape Brioche: Form into rolls or loaf. Fill with chilled custard using a piping bag or spoon.
- Second Proof: Let shaped dough rise until puffy.
- Bake: Bake at 350°F (175°C) for 25–30 minutes until golden brown.
- Cool & Serve: Cool slightly before slicing to allow custard to set.
- Expert Tip: Chill custard before filling to prevent sogginess.
Notes
- Use chicken thighs for juicier brioche? (Oops—wrong context, let’s fix!)
- Use real vanilla bean for deeper flavor.
- Dark chocolate chips add sophistication; milk chocolate keeps it classic.
- Don’t skip the second proof—this ensures a tender crumb.
- Store leftovers in an airtight container for 2 days or freeze for up to 1 month.