Go Back
A delicious plate of Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

A delightful dessert that combines the rich flavors of espresso and orange with the comforting texture of brioche bread pudding, topped with a creamy hazelnut vanilla sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Custard Base
  • 3 large eggs
  • 300 g granulated sugar
  • 30 g brown sugar
  • 10 ml vanilla extract
  • 3 tsp ground cinnamon
  • 5 g orange zest
  • 60 ml unsalted butter, melted
  • 375 ml whole milk
  • 240 ml heavy cream
  • 120 ml strongly brewed coffee
Bread & Mix-Ins
  • 10 slices day-old brioche bread, cut into cubes
  • 75 g candied pecans, chopped
  • 75 g toasted hazelnuts, roughly chopped
Creamy Vanilla Coffee Sauce
  • 200 g granulated sugar
  • 60 ml unsalted butter, melted
  • 480 ml heavy cream
  • 60 ml strongly brewed coffee
  • 1 pinch freshly grated nutmeg

Equipment

  • Baking Dish

Method
 

  1. Cut the brioche into bite-size cubes and place them in a large mixing bowl or directly into a greased baking dish.
  2. 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.
  3. 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.
  4. Preheat the oven to 375°F. Bake for 35 minutes, or until the center is set and the top is lightly golden.
  5. 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.
  6. Serve the bread pudding warm, generously drizzled with the warm vanilla coffee sauce.

Notes

For an extra touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream alongside the warm bread pudding.