Homemade Chocolate Chip Vanilla Custard Brioches
Homemade chocolate chip vanilla custard brioche. I’ve made this dozens of times. The trick is to let the dough rest before baking. Golden crust, creamy custard, and gooey chocolate. Try my Creamy Beef Pasta Recipe with Garlic and Parmesan for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Creamy Beef Pasta Recipe with Garlic and Parmesan and Easy Garlic Parmesan Focaccia Bread Recipe for Dinner.
Why This Homemade Chocolate Chip Vanilla Custard Brioches Is Pure Comfort
- Crispy exterior
- Gooey center
- Sweet custard
- Chocolate chunks
What You'll Need for Homemade Chocolate Chip Vanilla Custard Brioches
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb brioche dough
- 1 cup vanilla custard
- 1 cup chocolate chips
- 1 egg
- 1 tbsp milk
- Vanilla extract
- Cinnamon
- Salt
- Powdered sugar
- Optional: Powdered sugar
- Optional: Chocolate drizzle
- Optional: Fresh berries
📝 Ingredient Notes
- Brioche dough: Use store-bought or homemade for best results.
- Vanilla custard: Make homemade or use a high-quality store-bought version.
- Chocolate chips: Use semi-sweet or milk chocolate for best flavor.
🛒 Tools & Equipment I Recommend
- Baking Sheets — Ensure even baking and crispy crust → See on Amazon
- Pastry Brush — Apply egg wash for a golden finish → See on Amazon
How to Make Homemade Chocolate Chip Vanilla Custard Brioches
- Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Step 2: Cut brioche dough into 12 equal portions. Roll each into a ball.
- Step 3: Flatten each ball into a disk. Spoon 1 tbsp custard and 1 tbsp chocolate chips into the center.
- Step 4: Bring edges together and pinch to seal. Place on baking sheet.
- Step 5: Brush with egg wash. Bake for 15–18 minutes until golden.
Cook's Tips for Perfect Homemade Chocolate Chip Vanilla Custard Brioches
- Best practice: Let the dough rest for 20 minutes before shaping for easier handling.
- Common mistake and fix: If the custard leaks, use a thicker variety or reduce the amount.
- Storage: Store in an airtight container for up to 2 days.
- Serving: Best served warm with a scoop of ice cream.
Storing & Reheating Homemade Chocolate Chip Vanilla Custard Brioches
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 2 days. Make-ahead tip: Prepare dough ahead and refrigerate for up to 24 hours.
Freezing Homemade Chocolate Chip Vanilla Custard Brioches
Freeze in a sealed bag for up to 1 month.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 5–7 minutes. Microwave: Not recommended. May make the crust soggy.
Recipe Notes
- Chef tip: Use a high-quality vanilla custard for the best flavor.
- Best substitution: Replace chocolate chips with chopped nuts for a nutty version.
- Make-ahead: Prepare the brioche dough in advance and refrigerate.
- Scaling: Double or triple the recipe for larger gatherings.
- Troubleshooting: If the crust burns, cover with foil during the last 5 minutes.
Want to level up this recipe?
Oven Thermometer — Ensure accurate baking temperature for perfect results → Check price on Amazon
Homemade Chocolate Chip Vanilla Custard Brioches
Ingredients
Main Ingredients
- 1 lb brioche dough
- 1 cup vanilla custard
- 1 cup chocolate chips
- 1 egg
- 1 tbsp milk
Seasonings
- Vanilla extract
- Cinnamon
- Salt
- Powdered sugar
Optional Toppings
- Powdered sugar
- Chocolate drizzle
- Fresh berries
Instructions
- Step 1: Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Step 2: Cut brioche dough into 12 equal portions. Roll each into a ball.
- Step 3: Flatten each ball into a disk. Spoon 1 tbsp custard and 1 tbsp chocolate chips into the center.
- Step 4: Bring edges together and pinch to seal. Place on baking sheet.
- Step 5: Brush with egg wash. Bake for 15–18 minutes until golden.
Notes
- Chef tip: Use a high-quality vanilla custard for the best flavor.
- Best substitution: Replace chocolate chips with chopped nuts for a nutty version.
- Make-ahead: Prepare the brioche dough in advance and refrigerate.
- Scaling: Double or triple the recipe for larger gatherings.
- Troubleshooting: If the crust burns, cover with foil during the last 5 minutes.
Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze in a sealed bag for up to 1 month.
- Oven reheat: Reheat in a 350°F oven for 5–7 minutes.
- Microwave reheat: Not recommended. May make the crust soggy.
- Make ahead: Prepare dough ahead and refrigerate for up to 24 hours.
Nutrition Per Serving
- Calories: 350
- Protein: 6g
- Fat: 14g
- Carbs: 35g
- Fiber: 1g
- Sugar: 18g
- Sodium: 120mg
- Cholesterol: 100mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Homemade Chocolate Chip Vanilla Custard Brioches FAQs
Yes, you can make the dough ahead and refrigerate for up to 24 hours. Shape and bake when ready.
Overbaking can cause dryness. Check doneness at 15 minutes and cover with foil if needed.
Yes, freeze in a sealed bag for up to 1 month. Thaw and reheat in the oven for best results.
Yes, but bake in the oven for the best texture. An air fryer may make the crust too crispy.
Substitute with store-bought brioche rolls and add custard and chocolate. Not as tasty, but still good.
A Warm Final Note
I can’t wait for you to try Homemade Chocolate Chip Vanilla 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!
