Challah vs. Brioche — What's the Difference?

Challah (, Hebrew: חַלָּה ḥallā [χa'la] or [ħal'lɑ]; plural: challot, Challoth or challos) is a special bread of Ashkenazi Jewish origin, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering.

Brioche (, also UK: , US: , French: [bʁijɔʃ]) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

A loaf of yeast-leavened egg bread, usually braided, traditionally eaten by Jews on the Sabbath, holidays, and other ceremonial occasions.

A soft, light-textured bread made from eggs, butter, flour, and yeast and formed into a roll or a bun.

(countable) A traditional bread eaten by Ashkenazi Jews, usually braided for the Sabbath and round for a yom tov.

A type of light sweet pastry or bun of French origin.

(uncountable) The commandment to separate a portion of bread or bread dough for the cohanim (Numbers 15:17–21); in contemporary practice, the portion is burned until inedible.

A knitted cushion for the feet.

(countable) The portion separated in fulfillment of the above.

A light sweet pastry (cake, bun or roll) made with flour, butter, yeast, and eggs.

(Judaism) a loaf of white bread containing eggs and leavened with yeast; often formed into braided loaves and glazed with eggs before baking

A knitted foot cushion.

A light roll rich with eggs and butter and somewhat sweet