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Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

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This espresso orange brioche bread pudding is a rich and comforting dessert featuring buttery brioche soaked in a creamy espresso-infused custard with bright orange zest. Finished with a silky hazelnut vanilla sauce, every bite is soft, decadent, and full of warm, elegant flavor.

Ingredients

  • 1 loaf brioche bread, cut into cubes
  • 4 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 tablespoons espresso or strong brewed coffee
  • Zest of 1 orange
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup heavy cream (for sauce)
  • 1/4 cup hazelnut spread or hazelnut butter
  • 1 teaspoon vanilla extract (for sauce)
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350°F and lightly grease a baking dish.
  2. Place the brioche cubes evenly into the prepared baking dish.
  3. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, espresso, orange zest, vanilla extract, cinnamon, and salt.
  4. Pour the custard mixture evenly over the brioche cubes and gently press the bread down so it absorbs the liquid.
  5. Let the mixture rest for about 10 minutes so the bread fully soaks up the custard.
  6. Bake for 40 to 45 minutes until the top is golden brown and the center is set.
  7. While the pudding bakes, warm the heavy cream in a saucepan over low heat.
  8. Whisk in the hazelnut spread, vanilla extract, and powdered sugar until smooth and creamy.
  9. Drizzle the warm hazelnut vanilla sauce over the bread pudding before serving.

Notes

  • Brioche creates the richest texture, but challah or croissants also work well.
  • Allowing the bread to soak before baking helps create a creamy custard texture.
  • Dark chocolate chips add extra richness and pair beautifully with espresso.
  • Top with toasted hazelnuts for added crunch and flavor.
  • Orange liqueur can replace some of the orange zest for a deeper citrus note.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Warm the hazelnut sauce separately before serving leftovers.

Nutrition

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