There’s something magical about the combination of juicy, ripe peaches and buttery brioche bread. This Peach Brioche recipe transforms simple ingredients into a breakfast or brunch masterpiece that feels both indulgent and comforting. The contrast between the soft, pillowy brioche and the sweet, slightly tart peaches creates a harmony of flavors that’s simply irresistible.
Perfect for lazy weekend mornings or special occasions, this dish brings together the best of summer fruit with the richness of brioche in a way that will have everyone at your table asking for seconds. The caramelized edges and tender center make each bite a delightful experience that bridges the gap between breakfast and dessert.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for both planned brunches and impromptu gatherings
- Uses simple, accessible ingredients that you likely already have in your pantry
- Versatile enough to serve as breakfast, brunch, or even a light dessert
- The perfect balance of sweet and buttery flavors with no complicated techniques
- Makes your kitchen smell absolutely heavenly while it bakes
Ingredients
- ½ tsp sugar
- ½ tsp active dry yeast
- ⅓ cup warm water (80g)
- 1 cup all-purpose flour (140g)
- ⅔ cup bread flour (80g)
- 1 egg
- 3 tbsp sugar (40g)
- 1½ tbsp soft butter (20g)
- 2½ tbsp brown sugar (35g)
- 2 tsp sugar (10g)
- 2 tbsp soft butter (30g)
- ⅓ cup flour (40g)
- Zest of ½ lemon
- 2 cups milk (500g)
- 2 eggs
- 2 tbsp cornstarch (20g)
- Peel from 1 lemon
- 6 tbsp sugar (80g)
- 2 peaches, thinly sliced
- 3 tbsp brown sugar
- 1 egg (for egg wash)
Instructions
- Rub together sugars, flour, butter, and lemon zest until the mixture is sandy. Chill until needed.
- In a bowl, mix warm water, sugar, and yeast. Let sit until foamy, about 15 minutes.
- Combine flours, sugar, egg, butter, and the activated yeast mixture. Knead for 15 minutes until smooth. Cover and proof for 75 minutes.
- Heat milk with lemon peel and sugar in a saucepan until just boiling. In a separate bowl, whisk eggs and cornstarch. Gradually temper with hot milk. Return mixture to the pan and cook until thickened, stirring constantly. Strain and chill.
- Divide the dough into 6 equal portions. Roll each into a ball, then flatten the centers to form wells. Proof for another 15 minutes.
- Brush the dough with egg wash. Fill each center with custard, arrange peach slices on top, sprinkle with crumble, and finish with brown sugar.
- Preheat oven to 320°F (160°C). Bake the brioche for approximately 20 minutes, or until golden brown.
- Serve warm with coffee or chilled as a sweet treat.
Tips & Variations
- For extra richness, substitute half-and-half or cream for the milk
- Add 1/2 cup of toasted sliced almonds or chopped pecans for a delightful crunch
- If peaches aren’t in season, try using frozen peaches (thawed and drained) or substitute with nectarines, plums, or berries
- For a make-ahead option, assemble everything the night before, refrigerate, and bake in the morning (may need an extra 5-10 minutes baking time)
- Add a tablespoon of bourbon to the custard mixture for a sophisticated flavor twist
- For a less sweet version, reduce the sugar and serve with a dollop of unsweetened whipped cream
Serving Suggestions
Serve this peach brioche warm with a drizzle of maple syrup or honey for extra sweetness. A dollop of lightly whipped cream or a scoop of vanilla ice cream turns this into an elegant dessert. For a complete brunch spread, pair with a side of crispy bacon or breakfast sausage to balance the sweetness with savory flavors.
Fresh mint leaves make a beautiful garnish and add a refreshing contrast to the rich, warm flavors. Consider serving alongside a pitcher of iced tea in summer or hot coffee in cooler months.
Notes
- The brioche is done when it’s puffed up and golden, with no liquid custard visible when you insert a knife in the center
- Leftovers can be stored covered in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 30-45 seconds or in a 300°F oven until warmed through
- Day-old brioche works perfectly for this recipe as it absorbs the custard better
FAQs
Can I use regular white bread instead of brioche?
Yes, though brioche gives the best rich flavor and texture. If substituting, challah or Hawaiian sweet bread are the closest alternatives. Regular white bread will work but will result in a less decadent dish.
Do I need to peel the peaches?
Peeling is optional. If your peaches have thin skins or you don’t mind the texture, leave them on. For a smoother result or if the peaches have thick skins, a quick blanch in boiling water makes peeling easy.
Can this be made gluten-free?
Yes, substitute the brioche with gluten-free bread, preferably one that’s enriched and slightly sweet. The texture may be slightly different, but the flavor will still be delicious.
Is this dish too sweet for breakfast?
The sweetness comes primarily from the natural sugars in the peaches. If you prefer a less sweet breakfast, reduce the added sugar to 1/4 cup or serve it with unsweetened yogurt for balance.
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