Rigodon started out as a dessert de ménage, from the days when people baked their week’s bread at home. In Burgundy some of the bread would be set aside and sliced, smothered in butter and combined with hazelnuts and walnuts, sugar, vanilla and cinnamon, milk and eggs and slowly baked as the oven cooled off.
Today hardly anyone bakes their bread at home (with so many lovely boulangeries, why should they?), so rigodon is nearly always made with brioche.
Image by codepo8