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Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Brunch, Dessert
Cuisine American
Servings 6 to 8 Servings

Equipment

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.
Keyword #northeastnosh #breadbudding #brioche #espressoorange #comfortfood #brunchdesserts #desserts #food #foodie
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