One 16 to 20-ounce loaf brioche, challah, or other egg-enriched bread 2 lemons, zested and juiced 3 large eggs 1/4 cup brown sugar 3 cups 2% milk 1 teaspoon vanilla extract 1/4 teaspoon salt 1/2 ...

If planning to bake immediately, preheat the oven to 425éF. Grease a 9×13-inch baking dish with nonstick cooking spray or butter. Slice the bread into 1/2-inch-thick slices, then cut each slice in ...

I am reluctant to use this recipe title because I didn't use brioche or any kind of stale bread. I used challah. But, despite my total recipe interference, it turned out great. It looks pretty too, ...

To begin, activate the yeast (if needed): if using active dry yeast, dissolve it in the lukewarm milk with a pinch of sugar and let it foam for 5–10 minutes. For instant yeast, proceed directly. In ...

Lemon raspberry brioche French toast: If your idea of brunch includes munching on Instagram-worthy dishes in a cozy eatery with rustic charm, consider M. Henrietta your new spot. The decor in this ...

Chef Iliana Regan of Chicago's Elizabeth restaurant is a whiz with bread. She has perfected brioche—a bread that is definitely a time commitment to but so worth the wait. With a golden crust and ...

Though seasons may change, one thing in life always remains constant: our unabiding love for brunch. And since change is an important part of any relationship, the new season means that it is time to ...

Brioche may be the perfect bread for spring. It’s light and airy -- and beautiful, with fat fluted edges and a jaunty knob atop a crust that’s shiny golden brown. A basket of mini-brioches is ...