My experience with Brioche in the bread block was disappointing. It tasted like a stick of butter. We made a couple of items from a slightly tweaked brioche recipe and I might be a convert. The rectangular Nantere bread is slightly sweet and very fluffy. A tasty application is to pull those little segments apart and make French toast out of them. Each segment is roughly a 2 inch cube. That would be a fun little breakfast treat.The round Galette bread is about 10 inches in diameter. It is also made with brioche dough. It has Creme Chantilly in the middle. It would be a great dessert.
