Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce
A comforting dessert made with rich brioche, espresso, and a delightful hazelnut vanilla sauce.
Ingredients
Bread Pudding
- 6 cups brioche bread, cubed Stale brioche works best.
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 4 large eggs Can substitute with flaxseed or applesauce.
- 2 tablespoons ground espresso or finely ground coffee
- 1 each Zest of 1 orange
- 1 tablespoon vanilla extract
- 1 pinch salt
Hazelnut Vanilla Sauce
- 1 cup heavy cream
- ½ cup whole milk
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup hazelnut spread (like Nutella)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Spread the cubed brioche on a baking sheet and toast it in the oven for about 10 minutes until lightly golden.
- In a large bowl, combine the milk, heavy cream, sugar, eggs, ground espresso, zest of the orange, vanilla, and salt. Whisk until smooth.
- Once toasted, place the brioche in a greased 9x13 baking dish and pour the custard mixture over it, ensuring all pieces are soaked.
- Let it sit for about 30 minutes.
Baking
- Bake in your preheated oven for 30-35 minutes or until set with a slight jiggle.
Hazelnut Vanilla Sauce
- In a small saucepan, combine heavy cream, whole milk, and sugar over medium heat until melted.
- Remove from heat and whisk in vanilla extract and hazelnut spread until smooth.
Notes
Make ahead: Assemble a day before and refrigerate. It's gluten-free if you use gluten-free bread.