Chocolate Chip Brioche Bread

Soft, rich, and studded with melty chocolate chips, this Chocolate Chip Brioche Bread is a dreamy treat for any time of day. With a buttery, slightly sweet dough and decadent chocolate swirled throughout, this loaf is perfect for breakfast, dessert, or an indulgent afternoon snack. Whether you enjoy it fresh out of the oven or toasted with a pat of butter, every bite is irresistible.

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Why You’ll Love This Recipe
Soft & Buttery – Classic brioche texture with melt-in-your-mouth richness.
Chocolate in Every Bite – Generously filled with gooey chocolate chips.
Versatile – Great fresh, toasted, or transformed into French toast.
Make-Ahead Friendly – The dough can rest overnight for fresh baking in the morning.
Perfect for Sharing – A beautiful loaf to bring to brunch or give as a gift.

Ingredients You’ll Need

For the Brioche Dough:

• 3 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) instant yeast
• 1 tsp salt
• 4 large eggs, room temperature
• ½ cup warm milk (about 110°F)
• 1 tsp vanilla extract
• 1 cup unsalted butter, softened and cut into small cubes

For the Chocolate Filling:

• 1 ½ cups semi-sweet chocolate chips or chopped chocolate

For the Egg Wash:

• 1 egg
• 1 tbsp milk

Tools You’ll Need

• Stand mixer with dough hook
• Mixing bowls
• Measuring cups and spoons
• Loaf pan (9×5 inch)
• Rolling pin (optional)
• Pastry brush
• Plastic wrap or clean towel

Step-by-Step Instructions

Step 1: Activate the Yeast

1. In a small bowl, mix the warm milk with the yeast and 1 tablespoon of the sugar.
2. Let sit for 5–10 minutes until foamy to ensure the yeast is active.

Step 2: Make the Dough
3. In the bowl of a stand mixer, combine the flour, remaining sugar, and salt.
4. Add eggs, vanilla extract, and the activated yeast mixture.
5. Using the dough hook, mix on medium-low until a shaggy dough forms.
6. Gradually add the butter cubes, mixing continuously until fully incorporated.
7. Continue kneading with the dough hook for 8–10 minutes until the dough is smooth and elastic. It will be slightly sticky.

Step 3: First Rise
8. Transfer the dough to a lightly greased bowl and cover with plastic wrap.
9. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 4: Add Chocolate & Shape the Dough
10. Gently deflate the risen dough and transfer it to a lightly floured surface.
11. Flatten the dough slightly and sprinkle the chocolate chips over the top.
12. Fold and knead by hand just enough to evenly distribute the chocolate.
13. Shape the dough into a loaf and place it into a greased 9×5 inch loaf pan.

Step 5: Second Rise
14. Cover loosely and let the dough rise again for 45–60 minutes, or until it has puffed up just above the rim of the pan.

Step 6: Apply Egg Wash & Bake
15. Preheat oven to 350°F (175°C).
16. Whisk together the egg and milk, then brush the top of the loaf with the egg wash.
17. Bake for 35–40 minutes, or until golden brown and a skewer inserted comes out clean.

Step 7: Cool & Serve
18. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
19. Slice and serve fresh or toasted.

Tips for Perfect Chocolate Chip Brioche Bread
Use Room Temperature Ingredients – Ensures the dough comes together evenly.
Don’t Overwork the Chocolate – Gently fold in the chips to prevent melting during shaping.
Proof in a Warm Spot – A draft-free, slightly warm area speeds up the rise.
Chill the Dough – For easier handling, refrigerate the dough for 1–2 hours before adding chocolate.
Use High-Quality Chocolate – Semi-sweet chips or dark chocolate chunks work best.

Serving Suggestions
Toasted with Butter – A simple and satisfying way to enjoy it.
French Toast – Make luxurious French toast with thick slices.
Chocolate Bread Pudding – Cube the bread and bake with custard for a rich dessert.
Strawberry Jam – A fruity spread pairs beautifully with the chocolate.
Vanilla Ice Cream – Serve warm slices with a scoop for a dreamy dessert.

How to Store & Reheat

Storing:
Room Temperature: Keep in an airtight container for up to 3 days.
Refrigerator: Store for up to 5 days, wrapped well to prevent drying out.

Freezing:
Wrap the loaf or individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:
Toaster: Toast slices for a warm, slightly crisp finish.
Microwave: Warm for 10–15 seconds for a soft, gooey texture.
Oven: Wrap in foil and warm at 300°F for 10 minutes.

Frequently Asked Questions

1. Can I use mini chocolate chips?
   Yes! Mini chips will distribute even more chocolate throughout the loaf.
2. What’s the best flour to use?
   All-purpose flour works well, but bread flour can give a chewier texture.
3. Can I make this without a stand mixer?
   Yes, though it requires more effort. Knead by hand for 15–20 minutes until smooth and elastic.
4. How do I make it ahead?
   You can refrigerate the dough after the first rise overnight. Let it come to room temperature before shaping and proceeding with the recipe.
5. Why did my chocolate melt into the dough?
   If the dough is too warm or you knead too much, the chocolate may start to melt. Use chilled chips and handle the dough gently.

Final Thoughts
Chocolate Chip Brioche Bread brings bakery-style indulgence to your own kitchen. Its soft, buttery crumb and chocolate-studded interior make it a standout loaf that’s as good for breakfast as it is for dessert. Easy enough for beginner bakers and impressive enough for special occasions, this bread is sure to become a family favorite.

Try it once, and it’ll earn a permanent spot in your recipe rotation. Don’t forget to share your creation and tag your photos!

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Rising Time: 2.5 hours
Cuisine: French

Nutritional Information (Per Serving):
Calories: 330 | Protein: 7g | Carbohydrates: 34g | Fat: 18g | Fiber: 2g | Sodium: 260mg

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