Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce
A cozy and sophisticated twist on a classic dessert, this Espresso Orange Brioche Bread Pudding combines the richness of coffee and cream with the brightness of orange zest. Topped with a luscious hazelnut vanilla sauce, it’s the perfect sweet finish for brunch or dinner.
Equipment
- Baking Dish 9 x 13 Casserole optional
Ingredients
Custard Base:
- 3 large eggs
- 1 ½ cups granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- ¼ cup unsalted butter melted
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ cup strongly brewed coffee
Bread & Mix-Ins:
- 10 slices day-old brioche bread cut into cubes
- ½ cup candied pecans chopped
- ½ cup toasted hazelnuts roughly chopped
Creamy Vanilla Coffee Sauce:
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 2 cups heavy cream
- ¼ to ½ cup strongly brewed coffee
- Pinch of freshly grated nutmeg
Instructions
- Cut the brioche into bite-size cubes and place them in a large mixing bowl or directly into a greased baking dish.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, orange zest, melted butter, milk, cream, and brewed coffee until smooth and well combined.
- Pour the custard evenly over the bread cubes, gently stirring so every piece is coated. Fold in the chopped pecans and hazelnuts. Transfer to a greased baking dish or divide into individual ramekins. Let the mixture rest for about 20 minutes so the bread fully absorbs the custard.
- Preheat the oven to 375°F. Bake for 35 minutes, or until the center is set and the top is lightly golden.
- While the pudding bakes, combine the sugar, melted butter, heavy cream, brewed coffee, and nutmeg in a medium saucepan. Cook over medium heat, stirring constantly, until the sauce gently thickens and becomes smooth. Remove from heat and keep warm.
- Serve the bread pudding warm, generously drizzled with the warm vanilla coffee sauce.
Notes:
- Letting the bread rest in the custard before baking ensures a fully moist and flavorful pudding.
- You can make the sauce ahead of time and gently reheat it before serving.
Tried this recipe?Let us know how it was!
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