Chocolate Cinnamon Swirl Brioche Loaf + French Toast

It’s no secret that I love sweet bread. Right back at the beginning of the blog I posted another swirled brioche loaf. Being back home and having time to bake is so great and baking around a babies schedule has thankfully been working well. This recipe was a great one because while it takes quite a while there are lots of waiting times that you can alter to suit your day. If you want to make the dough and walk away for a long time leave it to rise slowly in the fridge, if you want to use it quickly let it rise in a warm place.

Brioche Dough

I love the combination of dark bitter chocolate and cinnamon, as I am writing this I am thinking I should try this recipe again with some chilli! Chocolate and chilli is a great combination, I love it in hot chocolate in the middle of winter.

Chocolate Cinnamon Brioche

This bread is great on it’s own or toasted in the oven with a little butter.

Chocolate Cinnamon BriocheHowever you can take it a step further, and it’s always a good idea to go slightly overboard with baking in my opinion 😛 Let’s french toast it!

Brioche French ToastThis is a great loaf that can be enjoyed in so many ways.

Chocolate Cinnamon Swirl Brioche Loaf

Makes One 23 cm loaf
Brioche dough adapted slightly from the cook book ‘Treats from little and Friday’ by Kim Evans

Brioche Dough

110 mL milk
3/4 teaspoons yeast
1 1/2 cups flour
3/4 teaspoons salt
¼ cup caster sugar
1 egg
40 g unsalted butter

Filling

70 g butter
120 g dark chocolate (roughly chopped)
1 1/2 tbsp cinnamon
1/3 cup brown sugar

  1. For the brioche begin by heating the milk till it is lukewarm. Once warmed add the yeast and stir till dissolved.
  2. Place the dry ingredients into a mixing bowl and using a dough hook mix at low speed.
  3. Add the yeast mixture and eggs to the bowl and mix at a low speed until combined into a sticky dough.
  4. Scrape down the sides of the bowl and increase the speed to medium and mix for 10 minutes until a glossy dough forms.
  5. Cut the butter into small pieces and add one by one while continuing to mix. Once well combined cover the bowl with a tea towel and allow to rise until doubled in size. (If you want to wait before using the dough place the dough in the fridge, you can leave it for hours or overnight).
  6. Preheat the oven to 200 degrees. Once risen roll into a rectangle that width wise matches the size of your loaf tin.
  7. Dot the butter over the dough and sprinkle with chocolate, cinnamon and brown sugar. Roll up and seal the edges and place in a greased loaf tin. Place in a warm place for 30-40 minutes to rise.
  8. Bake for 25-35 minutes until the top is golden brown. .
  9. Allow to cool for 10 minutes then remove from the tin and allow to cool fully (unless you are like me and can’t wait).

Added extra – French Toast

I made this loaf with the sole idea of turning it into french toast. French toast is best made with slightly stale bread so I cut the loaf into slices and left them to sit out overnight. The buttery brioche bread soaked in the egg/milk mixture and cooked gives a wonderful rich custurdy flavour that works so well with the melted dark chocolate and cinnamon. We didn’t add any syrup to the french toast, it was great on it’s own.

French Toast 

6 slices of slightly stale brioche
2 eggs
1/2 cup milk
1 tbsp sugar
1 tsp salt
1 tsp vanilla extract

1. Preheat a non stick frying pan over a medium heat. In a bowl or baking dish big enough for your bread slices to lie flat in mix together the eggs, milk, sugar, salt and vanilla. Mix well.
2. Soak each slice of brioche for 10-15 seconds on each side just before putting into the fry pan. Cook until golden brown on each side. Repeat with the remaining slices.

Best served straight out of the pan but you can keep the cooked slices warm in a 120 degree oven while cooking the other pieces.

Serve them on their own or with whipped cream or your favourite pancake syrup.

Dark Chocolate Cinnamon Brioche French Toast - PhD Baker

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