Glossary of food terms: B

Brioche

A slightly sweet French yeast bread, rich with butter and eggs. The traditional shape has a fluted bottom and a topknot and is made in a special mould. Good as a sweet bread or served with cheese or pâté. Use it in place of plain bread when making bread and butter pudding. It's also delicious pan-fried in butter and served with a fruit coulis and crème fraîche.

• Brioche
• Toffee bread and butter pudding with creme anglaise
• Scrambled eggs with smoked salmon and brioche