Made my first brioche today and I like the results. It was crumbley and tender. I see I can make a panino with it in my panini machine but I wonder how it would hold up to being handled since it is so crumbley and tender. Also, if I want to make French toast with it I don't think it would hold up during the process. (I never soak the bread in the egg bath, I just wet it enough on the outside)
Is there some way to make it more substantial like regular sandwich bread.
What makes it so crumbley? The egg or the butter?