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Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce Recipe

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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.

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

  1. Prepare the Bread: Cut the brioche into bite-size cubes and place them in a large mixing bowl or directly into a greased baking dish.
  2. Make the Custard: 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. Combine Bread and Custard: 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. Bake the Pudding: Preheat the oven to 375°F. Bake for 35 minutes, or until the center is set and the top is lightly golden.
  5. Prepare the Sauce: 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: 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.

Find it online: https://recipesbyliza.com/espresso-orange-brioche-bread-pudding-with-hazelnut-vanilla-sauce-recipe/