Espresso Orange Brioche Bread Pudding
A cozy and elegant dessert made with rich brioche bread soaked in espresso and orange zest, topped with a dreamy hazelnut vanilla sauce.
Ingredients
For the Bread Pudding
- 6 cups brioche bread, cubed
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brewed espresso (cooled)
- 2 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- a pinch of salt
For the Hazelnut Vanilla Sauce
- 1/2 cup hazelnut spread (like Nutella)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, espresso, orange zest, vanilla extract, cinnamon, and salt.
- Add the cubed brioche to the egg mixture, gently folding it in until all the bread is soaked and coated. Let it sit for about 10-15 minutes.
Baking
- Pour the bread mixture into a greased baking dish, spreading it evenly. Bake for 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Making the Sauce
- In a small saucepan over low heat, whisk together the hazelnut spread, heavy cream, and vanilla extract until smooth and heated through.
Serving
- Once the pudding is baked, allow it to cool for a few minutes. Serve warm, drizzled with the hazelnut vanilla sauce.
Notes
If you can’t find brioche, substitute with challah or a good quality French bread. Assemble the bread pudding the night before for a stress-free brunch. Lumpy sauce is normal.