(1) Dip the small brioche rounds in the vanilla custard and place in the bottom of the mold, pressing gently to secure.

(2) Even the brioche round on which it sat was stale.

(3) Transfer the large pieces to the prepared brioche pans and, using a paring knife, score the top.

(4) Invert the mold onto a cutting board and transfer the brioche to a wire rack to cool.

(5) The brioche roll was the perfect vehicle for everything.

(6) Place a brioche round to one side of a plate with a portion of quince compote on top.

(7) Scallops crumbed in brioche

(8) In a large bowl, combine the brioche and creme anglaise and toss to coat.

(9) In comes a white chocolate marquise and a French brioche toast with strawberries and ice cream.

(10) To finish the brioche , in a medium saute pan, melt the butter over medium heat.

(11) Classic summer pudding is made with stale bread but it is much better made with store bought pound cake or brioche .

(12) Brioche a tete is a traditional Parisian brioche in which two dough rounds are stacked in the same mold.

(13) For the brioche dumplings, place the veal bones in a medium bowl, Sprinkle with salt, and cover with cold water.

(14) She ate a brioche and drank milky coffee

(15) Place a slice of roulade on top of each of the brioche rounds.

(16) Panettone, stollen, brioche or malted fruit breads are ideal for this.

(17) Arrange the remaining brioche and pour the remaining custard over the terrine.

(18) Place the round slice of foie gras into the hollowed brioche and reserve.

(19) For the brioche : Preheat the oven to 400 degrees.

(20) Cut the brioche into long triangles and arrange on a parchment-lined sheet pan.