Name: Chocolate Chip Vanilla Custard Brioche
Prep time: 40 min
Cook time: 40 min
Total time: 2 h 55 min
Yield: 10 servings
Cuisine: French
Ingredients: 3 ¼ cups (400g) all-purpose flour; ¼ cup (50g) granulated sugar; 2 ¼ teaspoon (7g) instant yeast; 1 teaspoon fine sea salt; 4 large eggs (room temperature); ½ cup (120ml) whole milk (lukewarm, about 110°F); ½ cup (115g) unsalted butter (softened, cut into cubes); 1 teaspoon pure vanilla extract; ¾ cup (135g) semi-sweet chocolate chips; Egg wash: 1 egg beaten with 1 tablespoon water; 1 cup (240ml) whole milk; 2 tablespoon (30g) granulated sugar; 2 large egg yolks; 1 tablespoon (8g) cornstarch; 1 teaspoon pure vanilla extract; 1 tablespoon (15g) unsalted butter

Hey y'all! If you're a fan of rich, pillowy brioche, silky vanilla custard, and gooey chocolate chips, then this Chocolate Chip Vanilla Custard Brioche is about to be your new favorite indulgence. It's perfect for brunches, afternoon coffee breaks, or as a show-stopping dessert for special occasions. Trust me—the combo of flavors is pure bliss and totally irresistible. Let's get baking!

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Why You'll Love This Chocolate Chip Vanilla Custard Brioche

Incredible Texture: The brioche is buttery, soft, and slightly sweet—like a cloud!
Delicious Layers: Creamy homemade vanilla custard meets melty chocolate chips inside every slice.
Perfect for Any Occasion: Impress guests at brunch or treat yourself on a cozy weekend.
Customizable: Easy to tweak with different chocolate or custard flavors.
Bake-Ahead Friendly: Can be made in advance for a stress-free treat.

Ingredients

3 ¼ cups (400g) all-purpose flour
¼ cup (50g) granulated sugar
2 ¼ teaspoon (7g) instant yeast
1 teaspoon fine sea salt
4 large eggs (room temperature)
½ cup (120ml) whole milk (lukewarm, about 110°F)
½ cup (115g) unsalted butter (softened, cut into cubes)
1 teaspoon pure vanilla extract
¾ cup (135g) semi-sweet chocolate chips
Egg wash: 1 egg beaten with 1 tablespoon water
For the vanilla custard:
1 cup (240ml) whole milk
2 tablespoon (30g) granulated sugar
2 large egg yolks
1 tablespoon (8g) cornstarch
1 teaspoon pure vanilla extract
1 tablespoon (15g) unsalted butter

Directions

Step 1: Make the Brioche Dough

In a stand mixer bowl, combine flour, sugar, instant yeast, and salt. Using the dough hook, mix on low to combine.
Add eggs, lukewarm milk, and vanilla extract. Mix on medium speed until a shaggy dough forms, about 2-3 minutes.
With the mixer running, add butter cubes one piece at a time, beating well after each addition. Continue kneading for 8-10 minutes until the dough is elastic and smooth.
Place dough in an oiled bowl. Cover and let rise in a warm place until doubled, about 1 to 1.5 hours.

Step 2: Prepare the Vanilla Custard

In a saucepan, heat milk over medium heat until just simmering.
In a bowl, vigorously whisk egg yolks, sugar, and cornstarch.
Slowly pour the hot milk into the yolk mixture, whisking constantly to temper.
Return the mixture to the saucepan and cook over medium heat, whisking, until thickened and bubbling, 2-3 minutes.
Remove from heat. Stir in vanilla extract and butter. Set aside to cool to room temperature.

Step 3: Assemble the Brioche

Punch down the risen dough, then turn out onto a lightly floured surface.
Roll into a rectangle approximately 14x10 inches.
Spread cooled vanilla custard evenly over the dough, leaving a 1-inch border at the edges.
Sprinkle the chocolate chips evenly over the custard.
Gently roll up the dough from the long side into a tight log. Pinch the seam to seal well.
Place seam-side down in a parchment-lined 9x5-inch loaf pan.
Cover loosely and let rise until puffy and nearly doubled, about 45 minutes.

Step 4: Bake the Brioche

Preheat oven to 350°F (175°C).
Brush the risen loaf with egg wash, then bake for 35-40 minutes, or until the top is golden and the loaf sounds hollow when tapped.
If the top browns too quickly, tent loosely with foil in the last 10 minutes.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Notes

Don't overfill with custard or it may ooze out during baking.
Use room temperature eggs and butter for a fluffier bread.
The dough is sticky—use floured hands and work surface for easier handling.

Variations

Swap chocolate chips for chopped dark chocolate or white chocolate.
Infuse the custard with espresso powder for a mocha twist.
Add orange zest to the dough for a bright, citrusy undertone.

Required Equipment

Stand mixer with dough hook (or strong arms!)
Mixing bowls
Saucepan
Whisk
Rolling pin
9x5-inch loaf pan
Parchment paper
Pastry brush

Storage Instructions

Store brioche tightly wrapped at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze slices for up to 1 month.
Warm briefly in the oven or toaster before serving for the best texture.

Suggested Pairings & Serving Recommendations

Serve warm with a dusting of powdered sugar alongside coffee or tea.
Top with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.
Pair with fresh berries for a brunch-worthy treat.

Pro Tips

Let the custard cool completely before spreading so it doesn't melt the dough.
Let the loaf cool fully before slicing to prevent the custard layer from smearing.
Check doneness by inserting a skewer into the center—it should come out clean or with just a few moist crumbs.

FAQ

Can I make the dough ahead of time?: Yes! After the first rise, cover and refrigerate overnight. Let it come to room temperature before assembling.
Can I use instant or active dry yeast?: Both work—if using active dry, dissolve it in the warm milk with a pinch of sugar and wait until foamy before proceeding.
How do I prevent the filling from leaking?: Leave a border when spreading the custard and pinch the seam very well before transferring to the loaf pan.

Prep time: 35 minutes | Cook time: 40 minutes | Total time: 3 hours (includes rising)