Dessert

Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Coffee Sauce Recipe

ByRafael Mansero March 3, 2026March 3, 2026

Introduction

This Espresso Orange Brioche Bread Pudding is a luxurious twist on a classic comfort dessert. With a rich custard infused with coffee, cinnamon, and orange zest, it’s paired perfectly with a creamy hazelnut vanilla sauce for an unforgettable treat.

Four white ceramic ramekins filled with baked bread pudding are arranged on a wooden board set on a white marbled surface. The front ramekin shows three layers: the bottom and middle layers are made of light brown toasted bread chunks with a slightly crispy texture, scattered with dark brown pecan halves, while the top layer consists of a creamy pale beige sauce being poured over, slowly soaking the bread and pecans. The bread pieces are dusted lightly with powdered sugar, adding a soft white contrast to the golden brown color. In the background, the other ramekins display similar textured bread pudding with visible toasted bread and pecans on top. Photo taken with an iphone --ar 4:5 --v 7

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, cream, and brewed coffee until smooth and well combined.
Step 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.
Step 4: Preheat the oven to 375°F. Bake for 35 minutes, or until the center is set and the top is lightly golden.
Step 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.
Step 6: Serve the bread pudding warm, generously drizzled with the warm vanilla coffee sauce.

Tips & Variations

Use day-old brioche for the best texture as it soaks up the custard without turning mushy.
Swap candied pecans with walnuts or almonds for a different nutty flavor.
For a dairy-free option, substitute milk and cream with coconut milk and use dairy-free butter.
Make the sauce ahead and gently reheat before serving for convenience.

Storage

Store any leftover bread pudding covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or warm slices in the oven at 325°F until heated through. Keep the vanilla coffee sauce in an airtight container in the fridge and warm gently before serving.