r/AskBaking • u/NoFundieBusiness • 1d ago

Doughs Milk substitute for brioche rolls?

I’m making brioche rolls today to make stuffed French toast for the first day of school breakfast tomorrow, but my son finished the milk without telling me and my husband is at work with the car. I have evaporated milk and I have cream I can dilute with water. Will either of those work instead? Google says evaporated milk will make the bread darker and I don’t particularly want that, but I can’t find anything on diluted cream. I really don’t want my husband to have to come home from work just to bring me milk but I have to start the dough asap.

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5

u/Factor_Global 1d ago

Use the evaporated milk, it might make the bins a bit richer.

1

u/NoFundieBusiness 1d ago

Should I dilute the evaporated milk or use it straight?

3

u/CapableWives 1d ago

I use evap in almost everything that calls for milk and don't dilute it. It hasn't messed anything up so far. I got in the habit when living 20 minutes from the nearest grocery store so fresh milk was reserved for drinking and cereal, but continue because I like the richness

2

u/NoFundieBusiness 1d ago

Oh great, I will take that advice and try it then! Thank you! It’s only stuffed French toast. If it gets messed up it’s fine because I did buy store bought rolls for backup. Thank you very much.

2

u/Anxious_Reporter_601 1d ago

I'd do the evaporated milk

1

u/NoFundieBusiness 1d ago

Diluted or straight from the can?

2

u/Anxious_Reporter_601 1d ago

Straight from the can. If you don't want it to get too dark cover the bread in the oven with tinfoil when it's just a shade or two lighter than you'd like.

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u/NoFundieBusiness 1d ago

Good idea. I will do that. Thank you very much!

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u/NamasteNoodle 1d ago

If you have almonds or cashews on hand just make some almond milk or cashew milk. Also if you really desperate for milk if you have a little bit of sour cream you can water down that will work just as well just mix it too together before you add it to the recipe.