A brioche bun is a breakfast delight. Photo
by Elena Moiseeva | IST.

Almost 200 years ago, Brie was crowned the Queen of Cheeses. Following the Battle of Waterloo (June 18, 1815), representatives of 30 nations convened in Vienna to reconstruct the map of Europe. It wasn’t all work: During a lively discussion on the merits of different cheeses, Brie was unanimously proclaimed “Queen of Cheeses.”

But what about a Queen of Breads to go with the cheese? None has been proclaimed in the history books, so we’re doing the enthroning here.

The luscious butteriness that makes Brie a queen is the key flavor of brioche (pronounced bree-OASH), our nominee for Queen of Breads. In fact, it already has a crown (see Types Of Brioche, below).
WHAT IS BRIOCHE BREAD?

Brioche is a light, slightly sweet bun or loaf made with eggs, yeast and butter, and glazed with an egg wash. The butter and eggs make it very rich. Brioche is served as a breakfast bread, used to make French toast (better than challah!) and with luxury ingredients such as foie gras and smoked salmon. (Perhaps our favorite luxury food is pâté de foie gras on toasted brioche.)

The word comes from Old French, broyer, to knead. The expression, “If they have no bread, let them eat cake,” commonly misattributed to Queen Marie-Antoinette, is a translation of the phrase, “S’ils n’ont plus de pain, qu’ils mangent de la brioche.” The quotation was attributed by Jean-Jacques Rousseau to “a great princess,” possibly Maria Theresa of Spain, wife of Louis XIV (although how “great” a princess is who disparages hungry commoners is up for debate).

Almond brioche. Photo courtesy King Arthur Flour.

 
Beyond French toast, leftover brioche makes heavenly bread pudding, bread salad, croutons, eggs in a basket,* fondue dippers and grilled cheese sandwiches.

BRIOCHE HISTORY

According to LaGourmandise.net, the word brioche first appeared in print in 1404, although it could have existed hundreds of years before then. It is believed to have sprung from a traditional Norman recipe, though some culinary historians have argued that brioche is probably of Roman origin.

Want to bake brioche? You don’t have to buy fluted brioche molds: Here’s a recipe for a loaf of brioche.

Check out all the different types of bread in our delicious Bread Glossary.

 
*EGGS IN A BASKET RECIPE: Cut a round hole in the center of two slices of brioche. Melt a tablespoon or two of butter in a nonstick skillet over medium heat. Add the brioche slices and brown on one side; flip over. Crack two eggs and add one to each hole. Cook until the eggs reach desired degree of doneness.