Foodie Vocab #19: Brioche

Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!

This week’s word is: brioche (noun). Pronounced: brē-ˈōsh

Please choose the most appropriate definition for brioche:

a.) A light slightly sweet French bread made with a rich yeast dough.
b.) An egg-rich yeast-leavened bread that is usually braided or twisted before baking and is traditionally eaten by Jews on the Sabbath and holidays
c.) A brown crust formed on food that has been cooked au gratin; also : a dish so cooked
d.) A flaky confection of crushed sesame seeds in a base of syrup (as of honey)

BONUS: Every week I choose definitions that resemble other foodie vocab words – choose the right answer and then identify  what the other choices are describing in the comments and get extra credit!


The correct answer is…

a.) A light slightly sweet French bread made with a rich yeast dough.

The brioche pictured above comes from Dessert First blog and depicts how brioche breads are often made its in their own individual brioche tins.

Brioche breads resemble bread but taste more like a pastry as they’re very sweet in nature.  Core ingredients for this yeasty bread include: flour, eggs, butter, sugar, milk, yeast and salt. Supposedly this  type of dough has been baked for over 5 centuries, dating back to Roman origin but most popular in France.

That’s why whether you’ve got individual brioches or full brioche loaves on your hands, they make great rich dishes like French Toast Casserole or even cinnamon rolls!

What do you make with brioche? Share your recipe here!

French Toast Casserole


* 4 Tbs. unsalted butter, melted
* 3/4 C. firmly packed light brown sugar
* 1 loaf brioche or challah bread or other sweet bread, sliced into 1 1/2 inch slices
* 8 large eggs, lightly beaten
* 1 C. whole milk
* 1 Tbs. homemade or pure vanilla extract
* 1/2 tsp. ground cinnamon
* 1/4 tsp. ground ginger
* Dash freshly grated nutmeg
* Pinch of sea salt
* 3/4 C. chopped pecans
* Confectioners’ sugar for accompaniment
* Pure maple syrup


Combine the melted butter and sugar in the evenly on the bottom of a baking dish. Arrange the bread slices on top, squeezing them in place so that they fit snugly in the casserole. Whisk the eggs, add all the remaining ingredients except the pecans. Pour over the bread, letting it soak in. Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don’t worry I promise it will be so moist when you eat it.)

Keep refrigerated for at least 3 hours or up to 12 hours to set. Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees. Bake until lightly browned and set, 35 to 40 minutes. Remove and slightly cool if you can wait a few minutes. Serve this dish hot out of the oven or warm, sprinkled with powdered sugar and pure maple syrup.

More  Recipes That Use Brioche:
Lobster Club Sandwiches
Nutella Brioche Bread Pudding
Brioche Cinnamon Rolls
Scrambled Eggs in Baby Brioches with Smoked Salmon and Asparagus
Almond-Crusted Vanilla Cinnamon-Raisin-Swirl French Toast

Previous Foodie Vocab Lessons:




Panna Cotta

Last Week’s Bonus Answers: Did you get them right?

a.) A highly seasoned French fish stew made with at least two kinds of fish = bouillabaise
b.) A soup with French etymology typically made of pureed leeks or onions and potatoes, cream, and chicken stock and usually served cold. This was the correct answer for last week’s vichyssoise.
c.) A spicy soup that is usually made from chopped raw vegetables (as tomato, onion, pepper, and cucumber) and that is served cold = gazpacho
d.) An Italian stew of fish and shellfish cooked usually with tomatoes, wine, spices, and herbs = Cioppino stew

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  • lockerz invite


    Brioche are my favorite type of dessert ! =D

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