Stuffed Brioches

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
American Baking

By Patricia Lousada

Published 1986

  • About

Americans are particularly good at thinking up new dishes for their favourite Sunday meal, brunch. What could be nicer than a brioche filled with creamy ham and fennel? This could also be a lunch dish, with some extra filling around the brioche to make it more substantial.


  • 6 brioches
  • 175 g (6 oz) fennel, the bulb cut into matchsticks


Preheat the oven. Using a serrated knife, cut off the top quarters of the brioches and set aside. Carefully cut out the centres, leaving a shell of 1 cm (½-inch) thick. Process or grate the centres to make