Brioche has this way of making everything feel fancy. It’s fluffy, buttery, and honestly hard to beat. We once tried making French toast without it, and wow, not the same.
Sometimes, though, brioche isn’t around when you need it. That’s where these quick swaps come in. We’ve tested a bunch to see what holds up.
Spoiler alert—some options worked better than we thought! Others? Not so much. We’re here to save you from the “almost good” breakfasts or buns gone wrong. Whether it’s breakfast or burgers you’ve got in mind, these replacements might just do the trick.
6 Quick Substitutes for Brioche Bread
Here are six solid swaps worth using when brioche isn’t an option. We’ve included tips on how to use them in different recipes, plus a few examples of dishes that work well with each substitute.
1 – Challah Bread
Challah bread makes a solid stand-in for brioche. Swap it at a 1:1 ratio for almost any recipe. It’s got that soft and slightly sweet vibe we all enjoy, though it’s a bit less buttery.
We’ve noticed challah works great for both sweet and savory dishes. It holds up well for French toast or bread pudding without feeling too dense. The braided look is also a bonus if presentation matters.
Keep in mind, it’s often parve, meaning no dairy, so it might feel lighter in richness. For more ideas, check out this guide on challah bread substitutes.
2 – Hawaiian Sweet Bread
Hawaiian sweet bread is another great stand-in for brioche. Swap it at a 1:1 ratio for the same fluffy texture. It has a soft, pillowy feel with a sweet, slightly tropical twist.
We’ve found it works well in desserts like bread pudding or even for breakfast rolls. The extra sweetness might change the flavor a bit if you’re making savory dishes. That said, it’s consistent, dependable, and holds up under different toppings.
Keep an eye on how it caramelizes during baking due to the sugar content. It adds a golden finish you may not get with other options.
3 – Croissants
Croissants can step in as a fun substitute for brioche. Use them in a 1:1 ratio, but be ready for a flakier texture. They’re buttery, light, and bring a rich flavor that works in both sweet and savory dishes.
We’ve used croissants for French toast, and the layers soak up just the right amount of egg mix. For sandwiches, they give a crispier bite compared to brioche’s softness. One thing to note—croissants might crumble a bit more, so handle carefully.
Their buttery layers make up for the difference, adding a luxurious feel to any dish calling for brioche bread.
4 – Milk Bread
Milk bread works as a great option for brioche. Swap it in a 1:1 ratio for a softer and slightly sweeter result. Its texture is fluffy and tender, making it similar to brioche’s airy feel.
We’ve used milk bread for breakfast recipes, and it holds up beautifully in things like French toast. It’s also great for sandwiches, though it lacks the buttery richness brioche has.
The flavor is mild enough to go with sweet or savory fillings without overpowering. Plus, its soft crust makes it perfect for dishes where you want that pillowy bite.
5 – Dinner Rolls
Dinner rolls can easily replace brioche in a pinch. Substitute them at a 1:1 ratio for any recipe needing that soft, slightly sweet bread. While they’re not as buttery, they still provide that fluffy texture we like for sliders or French toast.
We’ve tried using dinner rolls for pulled pork sandwiches, and they held up nicely without overpowering the flavor. These rolls tend to be smaller, so you might need a couple more to match a loaf of brioche.
Their mild sweetness makes them versatile for both sweet and savory recipes, and the soft crust adds a gentle texture to any dish.
6 – French Bread
French bread can work when we need a brioche substitute. Use a 1:1 ratio, though it offers a firmer, crustier texture. It’s less sweet and buttery, but it holds up well for hearty dishes like bread pudding.
We’ve used it for sandwiches, and it adds a nice chew without falling apart. French bread might need a bit of extra moisture if your recipe relies on brioche’s softness.
Its neutral flavor makes it easy to pair with different ingredients, both sweet and savory. The crust adds a satisfying crunch you won’t get from softer bread options.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.