Description

This Espresso Orange Brioche Bread Pudding is a decadent dessert featuring tender brioche soaked in a rich custard infused with coffee, orange zest, and warm spices. Topped with crunchy pecans and hazelnuts, it’s baked to golden perfection and served with a luscious hazelnut vanilla coffee sauce that adds a creamy, flavorful finish.

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.
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.
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 the mixture 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.
Bake: Preheat the oven to 375°F (190°C). Bake the pudding for 35 minutes, or until the center is set and the top is lightly golden.
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.
Serve: Serve the bread pudding warm, generously drizzled with the warm vanilla coffee sauce.

Notes

Using day-old brioche helps it absorb the custard without becoming too soggy.
Adjust the amount of brewed coffee in the sauce according to your preferred intensity of coffee flavor.
Letting the bread soak in the custard for 20 minutes ensures maximum flavor and moistness.
You can substitute pecans or hazelnuts with other nuts like walnuts or almonds if desired.
For a dairy-free option, use non-dairy milk and cream alternatives.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: French-American

Keywords: bread pudding, brioche, espresso, orange zest, hazelnut, vanilla coffee sauce, dessert, baked pudding