Store your baked chocolate chip brioche bread in an airtight container at room temperature for 2-3 days. To freeze, wait until the brioche has cooled to room temperature.
Leave the brioche in a warm place to rise for one hour. Preheat the oven to 200C/400F/Gas 6. Brush the brioche with the egg wash and bake for 20 minutes, or until golden-brown.
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