This classic brioche variety is prepared with a yeast-risen dough that is enriched with butter and eggs. The dough is divided into eight individual portions that are neatly arranged in a loaf pan and left to rise. During baking, the pieces partially merge, while they remain clearly visible on top.

Nanterre brioche should always have a crispy golden crust, and a soft, buttery interior. It is recommended to serve it with butter and jam on the side.