There’s just something magical about the aroma of fresh bread filling the kitchen—especially when that bread is rich, tender, and kissed with eggs and butter. Enter this rich brioche-style egg bread: a slightly sweet, decadently fluffy loaf that’s somewhere between traditional French brioche and a homemade egg white bread. Whether you’re new to the world of bread recipes homemade or looking to level up your egg recipes for breakfast, this loaf deserves a spot in your rotation.
Brioche has long been considered the crown jewel of enriched breads, and this take blends classic French technique with a few home kitchen shortcuts. It’s fancy enough to impress at brunch and comforting enough to enjoy with just a smear of butter and jam. Plus, it opens the door to endless meal ideas—French toast, sandwiches, or even savory egg bakes recipes. If you’re on the hunt for easy breakfast bread or easy egg recipes, this one checks every box.
Rich Brioche-Style Egg Bread
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Rising Time 2 hours hrs
Total Time 3 hours hrs
Course Breakfast, Brunch, Dessert, Sandwich, Side Dish
Cuisine French
Servings 1 large loaf (8–10 slices)
Mixing bowls For blending dry and wet ingredients separately.
Stand mixer with dough hook Ideal for this soft, enriched dough. If you don't have one, a bit of elbow grease and a sturdy wooden spoon will get the job done.
Loaf pan A standard 9x5-inch pan works beautifully, but you could also use a brioche mold for a more dramatic presentation.
Plastic wrap or a clean towel To cover the dough during its rise.
Pastry Brush For the egg wash.
- All-purpose flour – 3 ¾ cups plus more for dusting
- Granulated sugar – ¼ cup to sweeten the dough slightly
- Salt – 1 ½ tsp to balance the sweetness
- Instant yeast – 2 ¼ tsp 1 standard packet
- Whole milk – ½ cup warmed to 100-110°F
- Large eggs – 4 at room temperature
- Unsalted butter – ¾ cup 1 ½ sticks, very soft or slightly melted
- Egg wash – 1 egg mixed with 1 tbsp water for that glossy golden crust
Step 1: Bloom the yeast
Warm the milk until it's just above body temp (100–110°F), and mix it with the sugar and yeast. Let it sit for 5–10 minutes until frothy. This step ensures your bread gets the airy lift it's known for—like a more buttery version of cloud bread.
Step 2: Make the dough
In a stand mixer bowl, combine flour and salt. Add in the yeast mixture and crack in the eggs. Mix on low until it starts coming together. Now, slowly add in the soft butter, a tablespoon at a time, waiting until each piece is incorporated before adding the next.
Keep kneading (on medium-low speed) for about 10 minutes. The dough should be soft, glossy, and slightly sticky. You’re aiming for a silky consistency that’s pliable but holds its shape.
Step 3: Let it rise
Scrape the dough into a greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free spot until doubled—about 1 ½ hours.
Step 4: Shape and second rise
Turn the dough out onto a lightly floured surface. For a loaf pan, shape it into a log. You could also braid it for a visual flair, similar to breakfast bread ideas like challah or italian easter bread. Place in the pan and let it rise again until puffed, about 45 minutes.
Step 5: Bake and finish
Preheat your oven to 350°F. Brush the top with egg wash for a glossy, golden crust. Bake for 35 minutes or until the top is deep golden brown and the internal temp reads 190°F.
Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Pairings That Shine
This bread is endlessly versatile and pairs beautifully with both sweet and savory fare. Here are a few easy breakfast ideas:
- Sweet: Toast slices and top with mascarpone, fresh berries, and a drizzle of honey.
- Savory: Use as the base for egg and bread recipes like croque madame or a breakfast sandwich with fried egg and avocado.
- Egg-forward: Cube and bake it into a strata or savory bread pudding—perfect for egg bakes recipes or brunch.
It also works beautifully with soups, especially tomato or creamy mushroom, adding richness to every bite.
Frequently Asked Questions
1. What type of flour is best for this brioche recipe?
All-purpose flour is great and keeps the texture soft. Bread flour works too, but it will result in a slightly chewier loaf.
2. Can I use just egg whites or is this a full egg bread?
This recipe uses whole eggs for richness, but if you’re looking for a lighter egg white bread, you can substitute two of the yolks for whites. However, expect a slightly drier texture.
3. Is this bread sweet or savory?
It leans slightly sweet, like traditional brioche recipe profiles, but is neutral enough to go either direction depending on your toppings or meal.
4. Can I make this dough ahead?
Absolutely! After the first rise, you can refrigerate the dough overnight. This slow rise deepens the flavor and makes morning prep easier—a win for easy breakfast bread planning.
5. Can this be made in a bread maker?
Yes, it’s one of the best bread maker recipes for enriched dough. Use the dough cycle, then shape and bake manually for best results.
6. How should I store leftovers?
Wrap tightly in plastic wrap and keep at room temperature for 3 days. For longer storage, slice and freeze—perfect for toasting on busy mornings.
