Oh, Theresa, do not feel small! Often I forget that not everyone is the Biggest Baking Nerd in the World, like I am, and thus I get a little cavalier, throwing fancy-pants French words like “brioche” around.
To answer your question, brioche is wonderful stuff. It is a white bread heavily (and I do mean heavily) enriched with butter and eggs. It can be sweet or savory. It can be used as the base of a variety of desserts, but right now the only one that springs to mind is bienenstich ("bee sting"), in which the dough is proofed in a cake tin, topped with a cooked honey-almond topping, baked, split lengthwise when cool, and filled with vanilla pastry cream lightened with whipped cream. I learned how to make it in pastry school last year, and I haven’t made it since, because I know if I do I will eat the whole thing in one sitting, and there’s not enough gym time in the world that will save my life after that. 
If you’ve ever had pandoro or panettone from a good Italian bakery, brioche is very similar.
I will be making brioche at the demo class I’ll be teaching in Arkansas, along with an eggless white bread and a white bread with a moderate amount of butter and egg in the dough. Of course you know this means I’ll have to do a lot of practicing and refining, baking a lot of practice loaves, many, many more than I can eat; now if only I knew what to do with all those extra loaves…
Oh, Ann, you are a sweetie, and I thank you for it...but...er...I’m not quite there yet. I don’t leave until June 15. This was my craven little way of extending my 15 minutes of fame. (blush) Sorry.
Of course, if you *do* find yourself in Arkansas around the middle of July, and you *do* want to learn more about brioche than any human being would ever want to learn…