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Chocolate Chip Vanilla Custard Brioche

A rich brioche loaf filled with silky vanilla custard and pockets of melted chocolate chips, perfect for breakfast, dessert, or a midnight snack.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 3 hours 35 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: French
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Brioche Dough
  • 3 cups all-purpose flour Plus extra for dusting
  • 2.25 teaspoons active dry yeast One standard packet
  • 0.25 cup warm whole milk 110 degrees Fahrenheit
  • 3 tablespoons granulated sugar
  • 1 teaspoon fine salt
  • 4 large eggs At room temperature
  • 10 tablespoons unsalted butter Softened and cut into cubes
For the Vanilla Custard Filling
  • 1 cup whole milk
  • 0.25 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
For the Chocolate and Finish
  • 0.75 cup semi-sweet chocolate chips
  • 1 egg for egg wash
  • 1 tablespoon milk for egg wash
  • 2 tablespoons pearl sugar or coarse sugar for topping (optional)

Method
 

Preparation of the Custard
  1. Heat 1 cup of whole milk in a small saucepan over medium heat until it just begins to steam, making sure it does not boil.
  2. Whisk together the 3 egg yolks, 1/4 cup sugar, and 2 tablespoons cornstarch in a medium bowl until smooth.
  3. Pour the hot milk into the egg mixture slowly while whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan and stir constantly over medium heat until it thickens into a smooth custard.
  5. Remove from heat, stir in butter and vanilla, then refrigerate until cold (at least 1 hour).
Dough Preparation
  1. Combine warm milk, activated yeast, and 1 teaspoon of sugar in a bowl and let sit for 5-10 minutes.
  2. In a stand mixer, combine flour, remaining sugar, and salt. Mix in activated yeast and eggs until a shaggy dough forms.
  3. Mix the dough on medium speed for 8 minutes, then slowly add butter one cube at a time until fully incorporated.
  4. Increase speed to medium-high and mix until the dough is smooth and pulls away from the bowl.
First Proof
  1. Transfer the dough to a greased bowl, cover tightly, and proof at room temperature for 1 to 1.5 hours until doubled in size.
Shaping the Loaf
  1. Punch down the dough, turn it onto a floured surface, and shape into a rectangle.
  2. Spread the cold custard evenly across the surface of the dough, leaving an edge around.
  3. Sprinkle chocolate chips over the custard, roll the dough tightly into a log, and place in a buttered loaf pan.
Second Proof and Bake
  1. Cover loosely and let the loaf rise for 45 minutes to 1 hour until puffy.
  2. Preheat the oven to 350°F about 20 minutes before the second proof ends.
  3. Whisk egg and milk for the egg wash, then brush over the loaf. Sprinkle with pearl sugar if desired.
  4. Bake for 30-35 minutes until deep golden brown and an instant-read thermometer in the center reads 190-195°F.
Cooling and Serving
  1. Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.

Notes

Use room-temperature ingredients for best results. Allow thorough cooling before slicing for clean cuts.