This recipe comes from Huckleberry by Zoe Nathan. Of the brioche, Nathan writes: "This bread is sweet enough that you know you’re having a pastry but not so sweet that you can’t eat an entire loaf without noticing. This would be soooo good in the Monte Cristo. It would take that salty sweet sandwich to the next level and it makes an amazing French toast. You can also fold toasted sliced almonds in with the blueberries. <br /> <br />One of my happiest moments while writing this book was taking this bread out of the oven on a Sunday afternoon and sitting around our dining room table with a few friends ripping it apart while it was piping hot. Everyone enjoyed it so much that by the time I thought of getting a knife it was all gone -- and that is, hands down, the best way to serve it. Don’t slice it, just drop it in the middle of your table and have people rip it apart right from the oven. That’s love."

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