Anything is better than sourdough, which I dislike. It’s too bad that everyone seems to be turned on to sourdough. At a French restaurant here I asked for bread to sop up some really delicious sauce, and the waitress told me the she would bring me some sourdough; they didn’t have white baguette, which to me is a crime for a French restaurant. I told her not to bother. Another crime was a French restaurant that didn’t have Sauvignon Blanc by the glass.
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I only order Riesling and Gewurztraminer! lol. I wouldn’t even notice the Sauvignon Blanc was missing.
I like baguette, but I have some sort of micro crack on one molar that 3 dentists have not found, and chewing baguette makes that tooth ache. I have another dental issue on the other side. So, again, I like baguette but I don’t miss it if it’s not available.
And I’d take this sourdough over baguette (or brioche) any day.
Unless I’m in Paris, of course — then it’s baguette all the wayyyyyyyy 
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So there’s hope for you! 
In any case, chacun à son goût !
Naturellement!
That is exactly what my suggestion would be to use up the remainder of the loaf!
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Slice into strips, deep fry, dust with powdered sugar and cinnamon and serve with with a chocolate ganache dipping sauce.
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You could freeze the rest of the loaf divided up into quarters in separate freezer bags for when you feel the next craving for eggy bread?
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That works.
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Just so you don’t think I’ve been sat here leaving it all to you to solve the problem, I have been doing some research. Nigel Slater (of course) has a possibility. He crushes raspberries and blackberries and mixes with whipped cream. Gets piled on brioche toast.
Now, I’m wondering if I can take this idea and go a stage further. Like turning it into a fruity brioche version of a cheese toastie (that’s a grilled cheese sandwich to those on the western side of The Pond). Might get a bit messy but it could be fun messy.
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What about a savoury bread pudding AKA Strata ?
You could adapt this with brioche and whatever fruits you have to hand?
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Those are beautiful (if not my cuppa at all).
This is from a Canadian grocery store. There’s a mistake in the ingredients. It should be 2 brioche buns, not 2 croissants. The prep refers to the brioche.
Oh that’s sooo trashy. Sounds delicious!
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When I was a camp counselor, one of the desserts that we would prepare on canoe trips was Wonderbread fingers dipped in melted chocolate. Brioche would have been better.
S’mores with brioche instead of graham.crackers would be good, too
Fairy Toast made with brioche, or brioche with Dutch chocolate / fruit sprinkles would be good, too.
