Introduction

This Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce is a comforting dessert that beautifully blends rich coffee flavors with bright citrus notes. The soft brioche soaks up a creamy custard infused with cinnamon and orange zest, while the hazelnut vanilla sauce adds a luscious finish perfect for any occasion.

Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce Recipe - Recipe Image

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

Step 1: Cut the brioche into bite-size cubes and place them in a large mixing bowl or directly into a greased baking dish.
Step 2: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, orange zest, melted butter, milk, heavy cream, and brewed coffee until smooth and well combined.
Step 3: Pour the custard evenly over the bread cubes, gently stirring to coat every piece. Fold in the chopped pecans and hazelnuts. Transfer the mixture to a greased baking dish or divide into individual ramekins. Let rest for about 20 minutes so the bread absorbs the custard fully.
Step 4: Preheat the oven to 375°F. Bake the pudding for 35 minutes, or until the center is set and the top is lightly golden.
Step 5: While baking, combine the sugar, melted butter, heavy cream, brewed coffee, and nutmeg in a medium saucepan. Cook over medium heat, stirring constantly, until the sauce thickens and becomes smooth. Remove from heat and keep warm.
Step 6: Serve the bread pudding warm, generously drizzled with the warm hazelnut vanilla coffee sauce.

Tips & Variations

Use day-old brioche for the best texture, as it soaks up the custard without becoming too mushy.
For a nut-free version, omit the pecans and hazelnuts or substitute with dried fruit like raisins or cranberries.
Add a splash of orange liqueur to the custard for an extra layer of flavor.
If you prefer a stronger coffee flavor, use espresso instead of brewed coffee in both the custard and sauce.

Storage

Store any leftover bread pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or reheat in a preheated 350°F oven covered with foil to prevent drying out. Sauce can be refrigerated separately and warmed gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, brioche is ideal because of its rich, buttery texture, but you can substitute challah, croissants, or any sturdy white bread. Avoid very dense or whole-grain breads as they may not soak up the custard as nicely.

Can I make this dessert ahead of time?

Absolutely. Prepare the bread pudding up to the point before baking, cover it, and refrigerate overnight. Bake it the next day, adding a few extra minutes to the baking time if needed.

Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce Recipe

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★★★★★

4.8 from 135 reviews

This decadent Espresso Orange Brioche Bread Pudding combines the rich flavors of coffee, orange zest, and warm spices with buttery brioche cubes soaked in a creamy custard. Topped with a luscious hazelnut vanilla coffee sauce and sprinkled with candied pecans and toasted hazelnuts, this comforting dessert is perfect for brunch or an indulgent treat.

Author: Nora
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

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 to create the base for the pudding.
Make the Custard: In a large bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, orange zest, melted butter, whole milk, heavy cream, and strongly brewed coffee until smooth and well blended.
Combine Bread and Custard: Pour the custard evenly over the brioche cubes, gently stirring so every piece is coated. Fold in the chopped candied pecans and toasted hazelnuts. Transfer everything into a greased baking dish or divide into individual ramekins. Let it rest for about 20 minutes to allow the bread to fully absorb the custard.
Bake: Preheat the oven to 375°F (190°C). Bake the bread pudding for about 35 minutes, or until the center is set and the top is lightly golden brown.
Prepare the Vanilla Coffee Sauce: While the pudding bakes, combine sugar, melted butter, heavy cream, brewed coffee, and freshly grated nutmeg in a medium saucepan. Cook over medium heat, stirring constantly, until the sauce thickens slightly and becomes smooth. Remove from heat and keep warm.
Serve: Serve the warm bread pudding drizzled generously with the creamy hazelnut vanilla coffee sauce for a rich and indulgent dessert experience.

Notes

For best results, use day-old brioche bread to ensure it soaks up the custard without becoming too soggy.
If you prefer a stronger coffee flavor, increase the amount of brewed coffee in both the custard and the sauce.
Letting the bread soak for 20 minutes is critical for proper custard absorption and a moist texture.
Use freshly grated nutmeg in the sauce for the most aromatic flavor.
The sauce can be prepared ahead and gently reheated before serving.

Keywords: Espresso Orange Brioche Bread Pudding, Bread Pudding, Coffee Dessert, Brioche Dessert, Hazelnut Vanilla Sauce, Autumn Dessert, Comfort Food