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Chocolate Belgian Ale Pull-Apart Breakfast Loaf


Chocolate Belgian Ale Brioche Pull Apart Breakfast Loaf -1

I made you something.

It took me a year.

Beer Bites Cover photo-3

Right after I made the big move from Los Angeles to Seattle, I spent the better part of last year holed up in my tiny wooden house writing my second cookbook,The Craft Beer Bites Cookbook. It’s the follow-up to my first book, The Craft Beer Cookbook (affiliate link), 

This new cookbook is a book dedicated to the community that craft beer creates.

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Craft Beer Bites is 100 recipes for appetizers and party food all made with craft beer. It’s a book made for gatherings, for sharing great food and hard to find bottles. For bringing people together and reminding us what made us all a community in the first place.

Craft beer is built in community, in pubs and bottle shops, small packs of people just as excited to be together as they are to explore the beer at the center of the table. We need food for these get-togethers. And that’s what this book is about.

I hope you love it as much as I do.

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Chocolate Belgian Ale Pull-Apart Breakfast Loaf

A delicious breakfast loaf that can be made ahead, and the perfect dish for brunch get togethers.
Servings 6 servings


  • 2 ½ cups 320g all purpose flour
  • ¼ cup plus 1 tbs granulated sugar divided
  • 1 packet rapid rise yeast 2 ¼ tsp
  • ¾ cup wheat beer
  • 1/2 teaspoon vanilla
  • 3 large egg yolk room temperature
  • ¼ cup heavy cream room temperature
  • 1 tsp salt
  • 3 tbs softened butter
  • 3.5 wt oz chocolate chopped
  • Powdered sugar optional


  • In the bowl of a stand mixer fitted with a dough hook add the flour, ¼ cup granulated sugar and yeast.
  • Add the beer to a microwave safe bowl, microwave on high for 20 seconds, test temperate and repeat until beer reaches between 120F and 130F degrees.
  • Add the beer to the stand mixer, mix until most of the flour has been moistened.
  • Add the vanilla then the yolks, one at a time. Add the cream and salt.
  • Building up speed, beat on high until the dough comes together and gathers around the blade. The dough will be very soft.
  • Add dough to a lightly oiled bowl, cover and allow to sit at room temperature for 1 hour or until doubled in size.
  • Add dough to a lightly floured surface, roll into an 18 x 24 inch rectangle.
  • In a small bowl stir together the softened butter and the remaining 1 tablespoons sugar.
  • Spread the dough with the butter.
  • Cut the dough into strips about 3 inches wide. Cut each of the strips into 4 to 5 rectangles, each should be about the size of a deck of cards. You should have between 12 and 15 pieces. Sprinkle the pieces with the chopped chocolate, then stack up each one on top of another in a tower. Lay the stack into a loaf pan, like placing books on a shelf.
  • If making the loaf the night before, cover and allow to rise in the fridge for 12 hours. Reheat the oven to 350F, allow the loaf to come to room temperate while the oven is pre-heating. Bake at 350 for 18-22 minutes or until golden brown.
  • If making the day of, preheat oven to 350F, allow to sit at room temperate until doubled in size, about 20 minutes .Bake at 350 for 18-22 minutes or until golden brown.
  • Remove from loaf pan, sprinkle with powdered sugar prior to serving.

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Katrina @ Warm Vanilla Sugar August 19, 2015 um 7:27 am

Woo hoo to cookbook #2!!! Very exciting – can’t wait to see it!


Sophia @ NY Foodgasm August 19, 2015 um 9:26 am

Soooooo excited for you Jackie! Cannot wait to see what’s inside! You are doing soooo amazing girl! You should be proud!


Jackie August 19, 2015 um 1:24 pm

Thank you so much!


Claudia | The Brick Kitchen August 19, 2015 um 11:34 pm

OMG this looks incredible! Those layers of freshly baked bread just pulling apart with gooey chocolate are dreeamy – and such an interesting way to use beer. Congrats on your second cookbook!! 🙂


Cathy August 20, 2015 um 2:18 am

This looks so delicious! Not to mention how absolutely gorgeous the photos are! I would absolutely love to make this recipe, but I was wondering if there was any way I could make this non-alcoholic? Thanks so much, and congratulations on your second cookbook!


Jackie August 20, 2015 um 7:26 am

Thank you! You can replace the beer with water, but you won’t get the benefits of the yeast, grains and carbonation. It will still work fine.


Jen August 20, 2015 um 8:23 pm

Beer and chocolate are the breakfast of champions as far as I’m concerned and this looks like an amazing way to start the day. The new book looks pretty great too. Congratulations!


Nicole August 21, 2015 um 6:35 am

For a person who is on a diet… I am suffering! 😀 but it is looking amazing! When my diet is over I will make myself this champions breakfast.



June @ How to Philosophize with Cake August 21, 2015 um 9:24 am

This looks like my kind of brunch food! Beer AND chocolate in the same loaf? I’m in 😀


CaldoChocolate May 6, 2016 um 3:10 pm

This looks absolutely wonderful! I will have to try this.


SEG June 8, 2016 um 7:41 am

looks heavenly can only imagine the scent in the air as this bakes!


loulou June 18, 2018 um 12:27 pm

when it says preheat the oven to 350 does that mean in degrees Celsius or Fahrenheit ?? (:
(really cant wait to try it)


Jackie June 18, 2018 um 4:01 pm

Fahrenheit! Sorry about that, 350C would be way too hot!


Rizi May 10, 2021 um 6:41 pm

Can I use coconut milk instead of heavy cream?


Jackie May 11, 2021 um 1:12 pm

I haven’t tested it so I’m not sure, but it’s worth a shot!


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