The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs".

Brioche is considered a Viennoiserie because it is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar.

Brioche is often baked with additions of fruit or chocolate chips and served on its own or as the basis of a dessert, with many regional variations in added ingredients, fillings, or toppings.

Brioche dough contains flour, eggs, butter, liquid (milk, water, cream, and sometimes brandy), leavening (yeast or sourdough), salt, and sometimes sugar.

The dough is then shaped, placed in containers for the final proofing, and generally brushed on top with an egg wash before being baked at 230 °C (446 °F) until the crust browns and the interior reaches at least 90 °C (194 °F).

[11] It is attested in 1611 in Cotgrave's A Dictionarie of the French and English Tongues, where it is described as "a rowle, or bunne, of spiced bread" and its origin given as Norman.

It begins with a lighter, cheaper version of blessed bread, calling for "a pound of fresh butter and a soft cheese [but no eggs!]

"[18] Jean-Jacques Rousseau, in his autobiography Confessions, relates that "a great princess" is said to have advised, with regard to peasants who had no bread, "Qu'ils mangent de la brioche", commonly translated as "Let them eat cake."