Brioche Bites Recipe

Prepare bread

Cut a day-old brioche loaf into 1-inch cubes so the pieces hold up when dipped and cooked. Measure about 6 cups of cubes and spread in a single layer on a baking sheet while you make the custard.

Make custard

In a large mixing bowl, whisk together 6 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup granulated sugar, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp fine sea salt until fully combined and slightly frothy.

Soak brioche

Working in batches of about 1.5 cups of bread cubes, place cubes in a shallow dish and pour enough custard over them to coat (about 1/3 to 1/2 cup custard per batch). Gently toss or press so cubes absorb custard but aren’t falling apart. Let soaked cubes rest for 2–3 minutes to absorb; transfer to a wire rack while you heat the skillet.

Heat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon vegetable oil (optional) and let butter melt and begin to foam but not burn. The oil raises the smoke point and helps prevent burning.

Cook bites

Add soaked brioche cubes in a single layer (do not overcrowd; cook in batches). Cook 2–3 minutes on the first side without stirring until the bottoms are golden-brown and set, then toss or flip pieces and cook another 1.5–2 minutes until golden all over and heated through. Adjust heat to prevent burning. Transfer cooked bites to a warm baking sheet in a 200°F (95°C) oven to keep warm while finishing remaining batches.

Finish and dust

When all bites are cooked, lightly dust with 2 tablespoons powdered sugar and arrange on a serving platter. If using optional garnishes, sprinkle toasted nuts and fresh berries over or alongside the bites.

Prepare ingredients

Measure sugar and water. Warm the 1/2 cup heavy cream in a small saucepan or microwave (to about body temperature) and cut 4 tablespoons of cold butter into pieces so they melt evenly into the hot caramel.

Cook sugar

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water over medium heat. Stir gently just to moisten the sugar, then stop stirring. Bring to a simmer; if crystals form on the sides, brush them down with a wet pastry brush. Let the syrup cook undisturbed until it turns an amber color (about 6–9 minutes). Watch closely — color changes quickly and can burn.

Add butter and cream

When sugar reaches a deep amber color, remove pan from heat and immediately whisk in the 4 tablespoons cold butter one piece at a time. The mixture will bubble vigorously. After butter is incorporated, slowly pour in the warm 1/2 cup heavy cream while whisking. If the caramel seizes, keep whisking and return briefly to low heat until smooth.

Finish sauce

Stir in 1/2 teaspoon fine sea salt and 1/2 teaspoon vanilla extract. Let the caramel cool for 5–10 minutes until it thickens slightly. Transfer to a jar or small serving bowl. The sauce will thicken more as it cools — if too thick, whisk in 1–2 teaspoons warm cream to adjust consistency.

Serve

Drizzle warm caramel sauce over the brioche bites or serve on the side for dipping. Sprinkle optional toasted nuts and berries as desired.