Brioche results

So this morning I took the dough out of the fridge and let it sit at room temp for an hour. Then I put it in a warm place for an hour to rise again....and nothing. Not even a milimeter. I knew then something was wrong. Nevertheless I preheated the oven to 425 and put it in. I baked it for 30 minutes...and it still didn't rise one milimeter. I stuck a cake tester in it to see if it was done, and it came out clean, so took it out of the oven and let it cool for a while. Due to the non-rising, I knew I had already failed. Was it not enough yeast? Possibly. Did something go wrong in the whole having-to-refridgerate-it-overnight process? Could be. Then I cut into it. Not only did it not rise at all, but I had underbaked it. I tasted it. It does not taste good. Or maybe it does and I just can't get over the chewing-on-raw-dough sensation in my mouth. It does not have anywhere near the consistency I'm looking for, and to top it all off, it's doughy in the middle....oh, and it looks like a brick. A big, doughy brick. Ususally, at the very least, my failed brioche attempts can be salvaged into a decent bread pudding...but not this time. Underbaked=Garbage. Megan likes to eat dough. Maybe she'll like it.