Homemade Chocolate Chip Custard Brioches
Homemade chocolate chip custard brioche delivers a creamy, gooey treat with a crispy crust. This recipe solves the problem of dry, overcooked brioche. After making this dozens of times, I’ve perfected the technique. The melty custard and golden crust will make your mouth water. Try my creamy cheddar bacon dip next. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Chewy German Chocolate Cookies with Coconut and Pecans and Creamy Cheddar Bacon Dip with Crunchy Almonds.
Why This Homemade Chocolate Chip Custard Brioches Is Pure Comfort
- Crispy crust with a gooey center
- Perfect for sweet cravings
- Easy to make at home
- Better than takeout
What You'll Need for Homemade Chocolate Chip Custard Brioches
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 3 cups bread flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 pkg active dry yeast (2 1/4 tsp)
- 1 1/2 cups whole milk
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tbsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/4 cup powdered sugar for dusting
- Optional: Cinnamon
- Optional: Sliced almonds
- Optional: Powdered sugar
📝 Ingredient Notes
- Bread flour: Provides a soft yet sturdy texture.
- Milk: Warm milk activates the yeast properly.
- Butter: Melted butter adds rich flavor and moisture.
🛒 Tools & Equipment I Recommend
- Digital thermometer — Ensures accurate baking temperatures → See on Amazon
- Stand mixer — Saves time mixing dough → See on Amazon
How to Make Homemade Chocolate Chip Custard Brioches
- Prepare dry ingredients: In a large bowl, mix flour, sugar, salt, and yeast.
- Add wet ingredients: In a separate bowl, combine milk, eggs, melted butter, and vanilla.
- Combine and mix: Gradually add wet ingredients to dry ingredients. Mix until a dough forms.
- Knead the dough: Knead on a floured surface for 10 minutes until smooth.
- Let rise: Cover and let rise in a warm place for 1 hour or until doubled.
- Shape and fill: Divide dough into 12 portions. Flatten each into a disc, add 1 tbsp custard, and fold.
- Second rise: Place on a baking sheet, cover, and let rise for 30 minutes.
- Bake: Preheat oven to 375°F. Bake for 20–25 minutes until golden brown.
- Cool and serve: Let cool slightly. Dust with powdered sugar and serve warm.
Cook's Tips for Perfect Homemade Chocolate Chip Custard Brioches
- Technique: Use warm milk to activate the yeast for better rising.
- Common mistake and fix: Overmixing the dough can make it tough. Stop mixing once the dough comes together.
- Storage: Store in an airtight container at room temperature for up to 2 days.
- Serving: Serve warm for the best texture and flavor.
Storing & Reheating Homemade Chocolate Chip Custard Brioches
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Prepare and rise dough 1 day in advance. Bake just before serving.
Freezing Homemade Chocolate Chip Custard Brioches
Freeze cooled brioche in a ziplock bag for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10–15 minutes. Microwave: Microwave for 20–30 seconds for a quick treat.
Recipe Notes
- Chef tip: Let the dough rest at room temperature to avoid a dense texture.
- Best substitution: Use almond milk for a vegan version.
- Make-ahead: Bake and cool completely before freezing.
- Scaling: Double the dough for a larger batch.
- Troubleshooting: If the dough is too sticky, add a little more flour.
Want to level up this recipe?
Baking sheets with non-stick coating — Prevents sticking and ensures even baking → Check price on Amazon
Homemade Chocolate Chip Custard Brioches
Ingredients
Main Ingredients
- 3 cups bread flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 pkg active dry yeast (2 1/4 tsp)
- 1 1/2 cups whole milk
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 tbsp vanilla extract
Seasonings
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/4 cup powdered sugar for dusting
Optional Toppings
- Cinnamon
- Sliced almonds
- Powdered sugar
Instructions
- Prepare dry ingredients: In a large bowl, mix flour, sugar, salt, and yeast.
- Add wet ingredients: In a separate bowl, combine milk, eggs, melted butter, and vanilla.
- Combine and mix: Gradually add wet ingredients to dry ingredients. Mix until a dough forms.
- Knead the dough: Knead on a floured surface for 10 minutes until smooth.
- Let rise: Cover and let rise in a warm place for 1 hour or until doubled.
- Shape and fill: Divide dough into 12 portions. Flatten each into a disc, add 1 tbsp custard, and fold.
- Second rise: Place on a baking sheet, cover, and let rise for 30 minutes.
- Bake: Preheat oven to 375°F. Bake for 20–25 minutes until golden brown.
- Cool and serve: Let cool slightly. Dust with powdered sugar and serve warm.
Notes
- Chef tip: Let the dough rest at room temperature to avoid a dense texture.
- Best substitution: Use almond milk for a vegan version.
- Make-ahead: Bake and cool completely before freezing.
- Scaling: Double the dough for a larger batch.
- Troubleshooting: If the dough is too sticky, add a little more flour.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze cooled brioche in a ziplock bag for up to 3 months.
- Oven reheat: Reheat in a 350°F oven for 10–15 minutes.
- Microwave reheat: Microwave for 20–30 seconds for a quick treat.
- Make ahead: Prepare and rise dough 1 day in advance. Bake just before serving.
Nutrition Per Serving
- Calories: 320
- Protein: 6g
- Fat: 14g
- Carbs: 35g
- Fiber: 2g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 75mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Homemade Chocolate Chip Custard Brioches FAQs
Yes. Prepare and rise the dough up to 24 hours in advance. Bake just before serving for best results.
Dry brioche can happen if the dough is overbaked or the custard is not properly incorporated. Check the internal temperature and ensure the custard is evenly distributed.
Yes. Cool completely, then place in a ziplock bag. Freeze for up to 3 months. Reheat in the oven when ready to serve.
Use high-quality chocolate and ensure the custard is just right. Baking at the correct temperature and letting the dough rise properly makes a big difference.
If you don’t have custard, use a thick chocolate ganache or a rich chocolate sauce as a filling.
A Warm Final Note
I can’t wait for you to try Homemade Chocolate Chip Custard Brioches and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
