Why You’ll Love Chocolate Chip Vanilla Custard Brioches : Soft, Sweet, and Bakery-Style at Home Recipe

I love this recipe because it turns a cozy baking project into a truly impressive result. I get that rich brioche texture without needing complicated techniques, and the custard makes the inside feel luxurious and dessert-like. I also like how flexible it is, since I can change the add-ins or shape them differently depending on the occasion.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 ¾ cups all-purpose flour: The backbone of our brioche. I like unbleached for its consistent protein content, which helps build that beautiful, elastic gluten structure. No bread flour needed here!
¼ cup sugar: Just enough to sweeten the dough and give the yeast a little boost to get going.
2 ¼ tsp active dry yeast (one packet): Our little miracle worker! Ensure it’s not expired. If you only have instant yeast, you can use it and mix it right in with the dry ingredients—no warming needed.
½ tsp salt: Crucial for flavor balance. It tames the sweetness and strengthens the gluten. Never skip it.
½ cup warm milk: The key word is warm, not hot. Think baby-bottle temperature (around 110°F/43°C). Too hot, and you’ll send the yeast to an early grave.
3 eggs (room temp): Room temperature eggs incorporate better, giving our dough its gorgeous richness and color. Quick hack: place cold eggs in a bowl of warm water for 5-10 minutes.
½ cup unsalted butter, softened: This is what makes brioche, well, BRIOCHE! That tender, melt-in-your-mouth crumb comes from butter being kneaded into the dough. Use unsalted so you control the salt level. Softened to the point where you can easily make an indent with your finger.
1 cup milk: Whole milk gives the richest, creamiest result.
3 egg yolks: Leftover from the dough eggs? Perfect! Yolks are nature’s perfect thickener and give the custard its luxurious texture and sunny color.
¼ cup sugar: Sweetens and helps create a smooth texture.
2 tbsp cornstarch: Our stabilizer. It prevents the custard from turning into sweet scrambled eggs and ensures it sets up nicely inside the brioche.
1 tsp vanilla extract: Use the real stuff! It makes a world of difference. A scrape of a vanilla bean pod would be over-the-top amazing.
1 tbsp butter: Stirred in at the end for a gorgeous shine and extra richness.
½ cup chocolate chips: I prefer semi-sweet for balance, but milk or dark work too! Mini chips distribute even better.
1 egg (for egg wash): A simple beaten egg gives that professional, glossy, deep golden-brown finish.
Powdered sugar (optional for dusting): The pretty, snowy “chef’s kiss” at the end.

Directions

I start by making the custard first because I need it fully chilled before I fill the dough. I heat the 1 cup of milk in a saucepan until it’s steaming but not boiling. In a bowl, I whisk the 3 egg yolks, ¼ cup sugar, and 2 tbsp cornstarch until smooth and pale. I slowly pour the hot milk into the egg mixture while whisking the whole time, then I pour everything back into the saucepan. I cook it over medium heat, whisking constantly, until it thickens to a pudding-like texture. I remove it from the heat and stir in the 1 tsp vanilla extract and 1 tbsp butter until silky. I scrape the custard into a bowl, press plastic wrap directly on the surface, and chill it for at least 1 hour.

To make the brioche dough, I combine the flour, ¼ cup sugar, yeast, and ½ tsp salt in a stand mixer bowl. I add the warm milk and the 3 room-temperature eggs, then mix until a shaggy dough forms. I knead until it looks smoother, then I add the softened butter a little at a time, letting it incorporate before adding more. I keep kneading until the dough turns glossy, elastic, and slightly tacky. I place it in a lightly oiled bowl, cover it, and let it rise in a warm spot until doubled.

When the dough is ready, I gently punch it down and divide it into 8–10 pieces. I flatten each piece into a disk, place a heaping spoonful of chilled custard in the center, and sprinkle in a small handful of chocolate chips. I gather the edges up and pinch tightly to seal, then I set each bun seam-side down on a parchment-lined baking sheet.

I cover the shaped brioches and let them rise again until puffy. I preheat the oven to 350°F (175°C). I beat 1 egg for the egg wash and brush it over the tops. I bake until deeply golden and set, then I let them cool briefly before dusting with powdered sugar if I want that bakery-style finish.

Servings and Timing

I usually make 10 brioches from this dough, depending on how large I divide the pieces. Total time is about 4 hours, and I plan on around 20 minutes of active prep plus the rest for rising, chilling the custard, and baking.

Variations

I like swapping the chocolate chips for mini chips when I want a more even chocolate distribution. I sometimes fold in dried cherries or cranberries for a fruity twist, or I add orange or lemon zest to the custard when I want a brighter flavor. If I’m feeling extra indulgent, I use dark chocolate chips and add a small pinch of espresso powder to the custard to deepen the chocolate notes.

Storage/Reheating

I store leftover brioches in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days if my kitchen is warm. I reheat them in a 300°F oven for about 6–10 minutes until warmed through, which keeps the bread soft without making it rubbery. If I use the microwave, I do it in short bursts so the custard doesn’t overheat.

FAQs

Can I make the custard ahead of time?

I often make it the night before and keep it chilled with plastic wrap pressed directly on the surface.

Why does the custard need plastic wrap touching the top?

I do that to prevent a skin from forming, so the custard stays smooth.

Can I use instant yeast instead of active dry yeast?

I can, and when I do, I mix it directly into the dry ingredients without proofing.

What if my dough feels sticky?

I expect brioche dough to be tacky, and I only add a tiny bit of flour if it’s truly unmanageable.

How do I prevent the filling from leaking out?

I pinch the seams very firmly and avoid overfilling each piece.

Can I make these into a different shape?

I sometimes shape them into knots or small rolls, but I keep the seal tight so the custard stays inside.

Can I freeze these brioches?

I freeze them fully baked and cooled, then rewarm in a low oven until soft again.

What chocolate chips work best?

I like semi-sweet for balance, but dark chocolate tastes amazing with the vanilla custard.

How do I know they’re done baking?

I look for a deep golden color, and I check that the buns feel set and sound lightly hollow when tapped.

Can I skip the powdered sugar?

I skip it whenever I want a cleaner look, and they still taste just as special.

Conclusion

I make these Chocolate Chip Vanilla Custard Brioches when I want to slow down and bake something that feels truly comforting and a little bit luxurious. I love how the soft brioche, creamy custard, and melty chocolate come together into a treat that feels like a weekend morning in pastry form, right from my own oven.