Brioche bread

Brioche is a yeasted bread enriched with butter and eggs, which give it a soft, fine crumb and a rich, slightly sweet flavour. It can be baked as a loaf, rolls or individual buns.

Keep it in an airtight bag or container at room temperature; the fridge can make it stale more quickly. Freeze any you will not eat within a couple of days, ideally in slices so you can take out only what you need.

Yes. Slice it first, seal it well in a freezer bag and freeze; toast slices straight from frozen or let them thaw at room temperature.

Use it for French toast, bread and butter pudding, bread pudding or soft sandwiches. Brioche buns also work well for burgers, especially when you toast the cut sides first.

Dip slices briefly in beaten egg mixed with milk, so they absorb the mixture without falling apart. Fry in a lightly buttered pan over medium heat for about 2–3 minutes per side, until golden and cooked through.

Yes, particularly brioche buns: their soft, slightly sweet crumb pairs well with savoury fillings. Lightly toast the cut sides in a dry pan or with a little butter to help them hold up to sauces.

Challah is a close substitute for its soft, enriched crumb; soft white bread also works, though it is usually less buttery and sweet. For French toast or bread pudding, slightly stale bread is especially useful because it absorbs the egg mixture without turning mushy.