Brioche is bread of which cuisine?

Brioche is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.

Brioche is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

The first recorded use of the word in French dates from 1404. It is attested in 1611 in "Cotgrave's A Dictionarie of the French and English Tongues", where it is described as "a rowle, or bunne, of spiced bread" and its origin given as Norman.