What's for tea, Mrs D? Tasty Brioche recipes for you to try at home!

    brioche recipeEvery weekday at 3:30pm and 5:15pm on MKFM Drive with Darren and Lia, Mrs D gives you daily dinner inspiration with What's For Tea, Mrs D.

    Stuck on what to do for a sweet treat fix this weekend? Mrs D has you covered.

    In partnership with Brioche Pasquier, every Friday on MKFM Drive, Mrs D is recommending unique recipe ideas using delicious Brioche Pasquier products to create meals, snacks, canapes and desserts with ease.

    WEEK 8 - Tiramisu

    All you need is:

    • 4 Brioche Pasquier Brioche Rolls, or Brioche Loaf
    • 600ml double cream
    • 250g mascarpone
    • 75ml Amaretto
    • 5 tbsp brown sugar
    • 300ml black coffee
    • 25g dark chocolate
    • 2 tsp cocoa powder


    1. In a large bowl, mix together the double cream, mascarpone, brown sugar and Amaretto.
    2. Whisk the mixture together until slightly stiff peak start to appear.
    3. Slice the Brioche Rolls or Brioche Loaf into strips.
    3. Pour the black coffee in a shallow plate, and dip the brioche strips carefully in, turning to ensure a consistent cover. Make sure they don't get too soggy!
    4. In a rectangular dish, place half of your coffee brioche strips along the bottom of the dish.
    5. Next, spread the thick creamy mixture on top, and then layer the remaining brioche strips and the last bit of the creamy mixture.
    6. Grate the dark chocolate over the top until covered.
    7. Cover your dessert and put in the fridge to chill overnight.
    8. When ready to serve, dust the top with cocoa powder and grate any remaining chocolate left.
    9. Bon appétit!

    WEEK 7 - Strawberry Brioche Trifle

    All you need is:

    • 4 Brioche Pasquier Brioche Rolls
    • 240g fresh strawberries
    • 240g strawberries jelly
    • 250g thick custard
    • 250g whipped cream
    • 2 tbsp sherry, optional
    • Grated chocolate, optional


    1. Cut the Brioche Rolls down the centre of the brioche rolls to create long brioche strips.
    2. Line the bottom of the trifle with the brioche strips. If using the sherry, brush sherry onto the brioche strips here. Let it soak for 5 minutes.
    3. Layer with whole strawberries and then strawberry jelly.
    4. Next, slather the custard on for the next layer.
    5. Now finish with a thick layer of whipped cream.
    6. Sprinkle on grated chocolate and enjoy!

    WEEK 6 - Ice cream Brioche with Salted Peanut Butter sauce 

    All you need is:

    • 4 Brioche Pasquier Brioche Rolls
    • 50g butter
    • 50g light muscovado sugar (or light soft brown)
    • 2tbsp golden syrup
    • 2tbsp crunchy peanut butter
    • 500g tub good-quality vanilla ice cream
    • 50g salted roast peanuts, finely chopped
    • 50g dark chocolate, grated


    1. First, split the Brioche Rolls and toast them lightly.
    2. Next, make the peanut butter sauce. Put the butter, sugar, syrup and peanut butter into a saucepan and heat gently, stirring, until the sugar has dissolved. Avoid boiling the sauce. Remove from the heat.
    3. Place small scoops of ice cream into the Brioche Rolls, then drizzle the sauce on top. Serve immediately, sprinkled with chopped salted peanuts and grated chocolate.
    4. Cook’s tip: You could use smooth peanut butter in the sauce instead of crunchy. And you could vary the flavour of ice cream – depending on your favourite flavour!

    WEEK 5 - French Toast

    All you need is:

    • 8 Brioche Rolls
    • 120ml Whole Milk
    • 3 Large Eggs
    • 4 Tablespoons Caster Sugar
    • 1 Teaspoon Vanilla Extract
    • ½ Teaspoon Ground Cinnamon
    • ½ Teaspoon Ras El Hanout
    • Pinch of Salt
    • Maple Syrup to Serve


    1. In a large mixing bowl, beat together the eggs, milk, sugar, vanilla extract, cinnamon, Ras el Hanout and a pinch of salt.
    2. Halve the Brioche Rolls, dip each half in the egg mixture and soak for 3 minutes on each side.
    3. Melt the butter in a frying pan over medium heat and fry the Brioche Rolls for 3 minutes, or until golden brown.
    4. Serve with maple syrup and sliced strawberries. Enjoy!
    5. Bonus Tip: Try it with our Brioche Loaf for more variety.

    WEEK 4 - Bannoffee Brioche Pies

    All you need is:

    • 2 Brioche Rolls
    • Speadable spread
    • 2 bananas
    • Caramel
    • Cashew nut


    1. Slice the bananas and mix them with the whipped cream, slowly folding them in. 
    2. Cut the Brioche Rolls in half lengthways. Spread a bountiful amount onto the Brioche Rolls. 
    3. Carefully spread the remaining banana slices over the top and drizzle over the caramel. 
    4. Dust with either white or milk chocolate shavings and sprinkle some chopped cashew nuts to finish. 
    ​5. Enjoy!

    WEEK 3 - Brioche and Butter Pudding

    All you need is:

    • 4 Brioche Pasquier Brioche Rolls
    • Butter, for spreading
    • 150g mixed summer berries (strawberries, blueberries and raspberries)
    • 3 eggs
    • 500ml semi-skimmed milk
    • 150g crème fraiche, plus extra for serving
    • 40g caster sugar, plus a little extra for sprinkling
    • 1tsp vanilla extract


    1. First of all, split the Brioche Rolls in half and butter them lightly. Next, use a little butter to grease a 1.5 litre baking dish. Put the Brioche into the dish and scatter the fruit on top.
    2. Beat together the eggs, milk, crème fraiche, sugar and vanilla extract. Allow a few minutes for the sugar to dissolve, then strain the mixture into the dish through a sieve, over the Brioche. Cover the dish with cling film and allow stand for at least 30 minutes. If you want to cook the pudding later, refrigerate until required.
    3. Preheat the oven to 180°C.
    4. Remove the cling film from the pudding, then bake for 25-30 minutes until set and golden brown. Cool for a few minutes. Sprinkle with a little extra caster sugar and serve with crème fraiche.

    Cook’s tip: You can serve this pudding cold too - so you don’t have to eat it all at once! 10 minutes to make!

    WEEK 2 - Fruit kebabs

    All you need is:

    • 2 slices of Brioche Loaf
    • OR 2 Brioche Rolls
    • ½ tbsp lemon juice
    • 1 mango
    • 4 strawberries
    • 2 wooden skewers


    1. Toast the Brioche Rolls or slice and then cut them into pieces.
    2. Cut the strawberries in half and cube the mangos.
    3. Thread the brioche and fruit alternately on a wooden skewer.
    4. Drizzle some lemon juice over the skewers.
    5. Optional: For that added sizzle, put your fruit skewers on the BBQ for 30 seconds on either side.
    6. Enjoy!

    WEEK 1 - Toffee Apple Brioche

    All you need is:

    •75g unsalted butter
    •100g muscovado sugar
    •50ml double cream
    •¼ sp vanilla extract
    •3 apple
    •1tbsp lemon juic
    •Brioche Pasquier Brioche Rolls
    •Vanilla ice cream for serving (optional).


    1. In a pan, melt the butter, sugar, cream and vanilla extract over a low heat.
    2. Add the chopped apples and lemon juice. Bring off the heat.
    3. Chop the Brioche Rolls into bite size chunks and toast under a grill for 4 minutes.
    4. In a bowl, layer the apples over the Brioche and serve with vanilla ice cream. Yum!

    You can find more tasty recipes here.

    Don't forget to tune in next week to MKFM Drive to find out what Mrs D What's For Tea recommends next!

    In 1974, the company 'Brioche Pasquier' was created in France. Today, Brioche Pasquier is the No.1 brioche brand in the market. In 2015, the company opened its first factory in Milton Keynes, where it remains the only UK factory today.

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