| | |

Cherry and Custard Brioche

Image of 1/4 of a cherry, custard brioche loaf. on a dark board with cherries and almonds sprinkled about

A decadent loaf for every occasion

It’s cherry season again in Australia so you know I’m going to have to post another Cherry Recipe. In the realm of baked delights, the Cherry Custard Brioche stands as a testament to the beauty of blending flavours and textures. This recipe, a fusion of rich custard, sweet cherries, and fluffy brioche dough, promises a culinary experience that’s both indulgent and heartwarming.

A banner ad for our YouTube channel.
YouTube channel @becstable Hit SUBSCRIBE and stay up to date 🙂

Why cherry and custard are great together

The choice of cherries and custard isn’t just for their delightful taste. Cherries, with their tart sweetness, perfectly complement the creamy richness of the custard. This combination ensures a balance of flavours.

This recipe is a perfect blend of the rich, buttery texture of brioche with the sweet tang of cherries and the creamy luxury of custard. Ideal for a cozy breakfast or a decadent dessert, this brioche loaf is versatile and utterly delicious.

Ingredients for Cherry and Custard Brioche

  • Brioche Dough: The base of our recipe is a classic brioche dough, known for its light, pillowy texture and rich buttery flavour. The combination of milk, yeast, flour, sugar, and butter creates a dough that’s both tender and flavourful.
  • Custard Filling: Custard adds a creamy, luxurious layer to the brioche. Eggs, milk, sugar, and vanilla form the custard’s base, with optional cardamom and saffron for an exotic twist. The custard is absorbed by the bread making it more flavourful.
  • Cherries: The star of the show! Cherries bring a burst of moisture and sweetness and a beautiful colour contrast. Fresh, pitted cherries are ideal, but you can also use drained frozen or tinned cherries. Just make sure you drain them well and pat any excess liquid off frozen or tinned cherries.
  • Almond Flakes: Adding texture and nutty flavour, almond flakes are sprinkled on top for a delightful crunch. You could add a sprinkle of almond meal inside the loaf for an added twist.

The Process is not unlike most sweet loaves

  1. Preparing the Dough: Start by cutting your butter into small cubes and allowing it to reach room temperature. Then activate the yeast in the Thermomix with milk. This ensures a perfect rise.
  2. Making the Custard: The Thermomix makes custard-making a breeze, ensuring a smooth and velvety texture. I’ve used Thicken Mode because it’s awesome making custard hands-free and takes all the guesswork out of how long. If you don’t have a TM6 you’ll have to judge the timing as you go. Set your Thermomix to cook for 8-10 minutes at 90°C, speed 2-3, until thickened. You’ll have to keep an eye on it.
  3. Assembly and Baking: Spread the custard and cherries onto the rolled-out dough, then bake until golden. I added the almond flakes mid-bake offering a toasty finish without burning them.
Image of 1/4 of a cherry, custard brioche loaf. on a dark board with cherries and almonds sprinkled about

Cherry and Custard Brioche

5 from 3 votes

5 stars tells us you love the recipe

This brioche is a delightful combination of textures and flavours, perfect for a special breakfast or a luxurious snack. Enjoy creating this masterpiece in your kitchen!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Difficulty Medium
Course Afternoon Tea, Breakfast, Christmas Fare
Cuisine Australian
Servings 8
Method Oven, Thermomix


  • 1 Thermomix and Oven


For the Dough:

  • 30 g milk
  • 8 g dried yeast
  • 320 g plain flour
  • 30 g sugar
  • 5 g bread improver
  • 7 g salt
  • 120 g egg (you can use egg yolks or whole eggs, yolks will give you a much richer loaf) about 3 eggs left overs can be used in the custard
  • 80 g soft butter cut into small cubes

For the Custard:

  • 200 g milk
  • 2 whole eggs (this can be egg yolks or whole eggs too. Yolks give you a richer flavour) plus leftover from the dough if any
  • 60 g sugar
  • 30 g cornflour
  • 8 g vanilla extract
  • 2 g ground cardamom optional
  • 1 Pinch of saffron optional, for colour

For Filling and Topping:

  • 1 cup fresh pitted cherries if using frozen or canned, drain and pat dry
  • Almond flakes for topping


Prepare the Dough:

  • Soften the butter: Remove from the fridge and cut into small cubes. Set aside to reach room temperature.
  • Activate the yeast: In your Thermomix, combine 30g milk with 8g yeast. Set for 3 minutes at 37°C on slow stir.
  • Prepare eggs: In a separate bowl, whisk 3 eggs. Set aside.
  • Mix dry ingredients: To the Thermomix bowl, add flour, sugar, bread improver, and salt.
  • Add eggs: Pour in the beaten eggs, reserving a small amount for the custard.
  • Combine: Set the Thermomix to 10 seconds at speed 4 to mix ingredients.
  • Knead and add butter: Scrape down sides, then set to knead for 5 minutes. Gradually add butter cubes through the lid during the first minute of kneading.
  • Rest the dough: Remove from the bowl and let it rest in a warm spot for 1 hour (a Thermoserver works well).

Make the Custard:

  • No need to clean the bowl at this stage. Combine ingredients: In the Thermomix bowl, add all custard ingredients, including the leftover egg. Mix for 5 seconds at speed 5.
  • Cook custard: Set to Thicken mode at 100°C in a TM6, see tips in the post if you don't have a TM6
  • Cool: Remove custard and let it cool. Cover with baking paper or cling film to prevent skin formation.

Assemble the Loaf:

  • Shape dough: After resting, roll the dough into a rectangle, about the length of your loaf tin but wider.
  • Add filling: Spread most of the custard over the dough, reserving a few tablespoons. Dot with cherries.
  • Roll and place: Roll the dough, place in a loaf pan, and brush with the remaining custard.
  • Prove: Let it prove in a warm place for 1 hour (use a heat pillow in a microwave).


  • Preheat oven to 180°C.
  • Bake: Place the loaf in the oven. Halfway through baking (around 17 minutes), sprinkle almond flakes on top. Bake for a total of 35 minutes.
  • Cool: Remove from oven, cool in the tin for 10 minutes, then transfer to a rack.


  • Dust with icing sugar, slice, and serve with butter or enjoy warm with extra custard and ice cream for an indulgent treat.


Best eaten warm from the oven on the same day it’s made (in my opinion).  
Store in the fridge in a sealed container (so it doesn’t dry out, it’s bread after all) or freeze portions. 
5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating