Name: Breakfast Chocolate Chip Vanilla Custard Brioche
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 cups all-purpose flour; ¼ cup granulated sugar; 1 packet (2 ¼ tsp) active dry yeast; 3 large eggs; ½ cup whole milk, warmed; ½ cup unsalted butter, softened; ½ cup mini chocolate chips; 1 cup whole milk (for custard); 3 tablespoon granulated sugar (for custard); 2 large egg yolks; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; Pinch of salt

Hey y'all! If you're looking to start your morning with something a little extra special, you have to try this Breakfast Chocolate Chip Vanilla Custard Brioche. With pillowy-soft brioche bread, creamy vanilla custard, and melty chocolate chips in every bite, this recipe is sure to make any breakfast or brunch feel like a celebration. Whether you're treating family, brunching with friends, or just rewarding yourself, this sweet bake will be the star of the table. Let's get cooking!

Why You'll Love This Breakfast Chocolate Chip Vanilla Custard Brioche

Super Soft & Buttery: The brioche is rich, tender, and practically melts in your mouth.
Decadent Custard Filling: Silky smooth vanilla custard adds creamy flavor to every bite.
Chocolate In Every Slice: Gooey chocolate chips are layered throughout for a perfect sweet touch.
Make-Ahead Friendly: You can prep components the night before for an easy morning bake.
Perfect for Any Occasion: Elevate weekends, holidays, or special events with this luxurious treat.

Breakfast Chocolate Chip Vanilla Custard Brioche Ingredients

For the Brioche Dough

3 ¼ cups (400g) all-purpose flour
¼ cup (50g) granulated sugar
1 teaspoon instant yeast
½ teaspoon salt
½ cup (120ml) whole milk, warmed to 110°F (43°C)
4 large eggs, room temperature
¾ cup (170g) unsalted butter, softened and cubed

For the Vanilla Custard

1 cup (240ml) whole milk
3 large egg yolks
¼ cup (50g) granulated sugar
2 tablespoon cornstarch
1 tablespoon unsalted butter
2 teaspoon pure vanilla extract

Chocolate Chips and Topping

⅔ cup (115g) semisweet chocolate chips
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
Powdered sugar, for dusting (optional)

How to Make Breakfast Chocolate Chip Vanilla Custard Brioche

Step 1: Prepare the Brioche Dough

In the bowl of a stand mixer, combine flour, sugar, salt, and instant yeast (keep yeast and salt separated at first contact).
Add the warm milk and eggs. Mix on low with the dough hook until combined, about 2-3 minutes.
Increase speed to medium and knead for 5 minutes. Gradually add softened butter, a few cubes at a time, beating until fully incorporated before adding more.
Continue to knead for 5-8 minutes, or until the dough is smooth and elastic.
Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm place for 1 ½ – 2 hours, or until doubled in size.

Step 2: Make the Vanilla Custard

In a saucepan, heat milk over medium heat until just steaming.
In a bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
Slowly pour hot milk into the yolk mixture, whisking constantly, then return everything to the saucepan.
Cook over medium heat, whisking, until thickened (about 3-5 minutes).
Remove from heat, stir in butter and vanilla, and let cool completely.
For detailed custard technique tips, see Serious Eats Pastry Cream Guide.

Step 3: Assemble and Shape the Brioche

Once dough is doubled, punch it down and turn onto a floured surface.
Roll or pat dough into a rectangle about 12x16 inches.
Evenly spread the cooled vanilla custard on the dough, leaving a 1-inch border.
Sprinkle chocolate chips over the custard.
Roll up the dough (like a jelly roll) from the long side. Pinch ends to seal.
Place the roll in a greased 9x5-inch loaf pan, or twist and coil for a round pan.

Breakfast Chocolate Chip Vanilla Custard Brioche

Step 4: Final Proof & Baking

Cover assembled bread and let rise in a warm place 45 minutes – 1 hour, or until puffy.
Preheat oven to 350°F (175°C).
Whisk egg with 1 tablespoon milk and brush over the brioche for a glossy finish.
Bake 35-40 minutes, or until golden brown and an instant-read thermometer registers 190°F (88°C) in the center.
Let cool 10 minutes, remove from pan, and cool completely before slicing. Dust with powdered sugar if desired.

Notes for the Perfect Breakfast Chocolate Chip Vanilla Custard Brioche

Room temperature eggs and butter help make the brioche extra fluffy.
If the top browns too quickly, tent loosely with foil half-way through baking.
For more on yeast doughs, check King Arthur Baking: Yeast Baking.

Breakfast Chocolate Chip Vanilla Custard Brioche Variations

Berry Brioche: Add fresh raspberries or blueberries with the chocolate chips for bursts of fruit flavor.
Cinnamon Swirl: Layer in cinnamon sugar and swap chocolate chips for white chocolate or toffee bits.
Nutty Delight: Sprinkle toasted chopped hazelnuts or almonds over the custard for crunch.

Required Equipment for Breakfast Chocolate Chip Vanilla Custard Brioche

Stand mixer with dough hook (or strong arms for kneading)
Mixing bowls
Saucepan
9x5-inch loaf pan or 8-inch round cake pan
Rolling pin
Whisk and spatula
Instant-read thermometer (recommended for best results)

Breakfast Chocolate Chip Vanilla Custard Brioche Storage Instructions

Store your brioche covered at room temperature for up to 2 days, or refrigerated for up to 5 days. For longer storage, wrap well and freeze for up to 2 months. Thaw overnight and briefly rewarm before serving for freshest taste.

Pairings & Serving Suggestions for Breakfast Chocolate Chip Vanilla Custard Brioche

Serve slightly warm with a cup of coffee or hot chocolate.
Pair with fresh berries and a dollop of whipped cream for brunch.
Enjoy as a sweet breakfast, afternoon snack, or even a casual dessert.

Pro Tips for Your Breakfast Chocolate Chip Vanilla Custard Brioche

For the best texture, allow enough rise time; a slow, cool rise in the fridge overnight is deliciously effective.
Learn more about brioche techniques at The Kitchn.
Chill the custard before spreading to prevent the dough from getting sticky and tough to roll.
If dough feels too sticky while rolling, let it rest briefly or dust your work surface with extra flour.

Breakfast Chocolate Chip Vanilla Custard Brioche FAQ

Can I make the brioche dough ahead of time?: Yes! Prepare the dough and let it ferment overnight in the fridge for even better flavor and easy morning assembly.
What type of chocolate chips should I use?: Semi-sweet is classic, but milk or dark chocolate work beautifully too.
Can I use store-bought custard instead of homemade?: Absolutely—just make sure it’s thick and not runny so it holds up during baking.

Breakfast Chocolate Chip Vanilla Custard Brioche