6 Quick Replacements for Brioche Bread

Brioche (a French enriched bread made with eggs and butter) has this way of making everything feel fancy. It's fluffy, buttery, and 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.

Save for Later!

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 (a traditional Jewish egg-enriched loaf). 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.

For more ideas, check out this guide on challah bread substitutes, or explore naan alternatives for quick flatbreads.

2 - Hawaiian Sweet Bread

Hawaiian sweet bread is another great stand-in for brioche (inspired by Portuguese pão doce and often enriched with milk and sugar). 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, and consider how it pairs with sweet chili sauce swaps for glazing.

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 (thanks to laminated layers that create flakiness).

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, and for accompaniments see croissant side dishes to serve.

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 (often achieved with a tangzhong roux in milk bread recipes).

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 (roughly 2-3 rolls per standard brioche slice).

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 (a lean, crusty baguette-style loaf) 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, and if you need a different flatbread base try pita alternatives for versatile pairing.