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