Rhubarb brioche toast

Brioche Toast with Mascarpone and Rhubarb Berry Compote


  • 5 tablespoons milk, lukewarm (105-115 degrees)
  • 2 packages of active dry yeast
  • 3 ½ cups flour, plus more for forming dough
  • 1 tablespoon kosher salt
  • 6 eggs
  • 1 ½ cups butter, softened
  • ¼ cup sugar
  • 1 egg yolk
  • 1 tablespoon milk
  • 1 pint blueberries
  • 1 cup strawberries, sliced
  • 1 ½ cups rhubarb, sliced
  • ½ cup sugar
  • 2 tablespoons flour
  • Juice of a lemon
  • 8 ounces mascarpone, softened


For the Brioche:

Combine the warm milk and yeast in a bowl and stir to dissolve. Let the mixture sit for 10 minutes.

Place the flour, salt and eggs in the bowl of an electric stand mixer fitted with the dough hook. Add the yeast mixture and mix it on low to combine. Increase the speed to medium and mix for 10 minutes.

Meanwhile, in a large bowl, mix the butter and the sugar.

Turn the speed of the mixer back to low and add a little bit of the butter mixture at a time until all has been added to the dough. Increase the speed to medium for 6-10 minutes until the dough is smooth, shiny and elastic.

Grease a large bowl and transfer the dough to the bowl. Cover it with plastic wrap and let it rise in a warm place until the dough has doubled in volume, about 2 hours.

Punch the dough down to deflate it. Recover the bowl and place it into the refrigerator for 8 hours or up to overnight.

Butter two loaf pans. Divide the dough into two equal pieces. Divide each piece of dough into eight equal pieces and form them into balls. Place eight balls side by side into each loaf pan.

In a small bowl, whisk together the yolk and milk. Brush the dough lightly with the egg mixture, reserving the remainder. Spray two pieces of plastic wrap with cooking spray and cover the loaves, cooking spray side down. Allow the dough to rise until doubled in volume, about 1½-2 hours.

Preheat your oven to 425°F. Brush each loaf again with the egg mixture. Place the pans in the oven and bake them for 15 minutes. Reduce the oven temperature to 375°F and bake for an additional 20-25 minutes, or until the internal temperature reaches 205°F and the crust is a dark golden brown.

Remove the loaves from the oven and allow them to cool in the pans for 5 minutes. Turn them out onto the racks to cool completely.

For the Compote:

Combine the fruit, sugar, flour and lemon juice in a saucepan, and bring the mixture to a boil. Decrease the heat and simmer for about 15 minutes until the compote is thickened and the fruit is soft. Allow it to cool. Keep the compote in the refrigerator for up to two weeks.

To Assemble the Toast:

Preheat the oven to broil.

Using a serrated knife, cut the bread into thick 1½-2-inch slices. Place the slices on a large baking sheet and place it into the oven to broil. Keep a close eye because they will toast very quickly. When the brioche is toasted to your liking, remove it from the oven. Spread the toast with a generous amount of mascarpone and top it with a few spoonfuls of the compote. Enjoy!!!


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