Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

A cozy, coffee-infused dessert with orange zest and a rich hazelnut vanilla sauce. This Espresso Orange Brioche Bread Pudding blends café sophistication with homemade warmth.

Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 6–8 servings

Ingredients

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 brewed espresso coffee 10 slices day-old brioche bread, cubed ½ cup candied pecans, chopped ½ cup toasted hazelnuts, chopped 1 cup granulated sugar (for sauce) ½ cup butter, melted (for sauce) 2 cups heavy cream (for sauce) ¼ cup brewed coffee (for sauce) Pinch of nutmeg

Instructions

Step 1: Cut brioche into cubes and place in greased baking dish.
Step 2: Whisk eggs, sugars, vanilla, cinnamon, orange zest, butter, milk, cream, and coffee.
Step 3: Pour custard over bread, fold in nuts, and rest for 20 minutes.
Step 4: Bake at 375°F for 35 minutes until golden and set.
Step 5: Combine sugar, butter, cream, coffee, and nutmeg in saucepan for sauce.
Step 6: Serve pudding warm with sauce drizzled on top.

Notes

Letting bread rest in custard before baking ensures rich texture. The sauce can be made ahead and reheated gently before serving.

Nutrition

Calories: 460
Fat: 24g
Saturated fat: 13g
Sugar: 35g
Sodium: 140mg
Protein: 8g
Carbohydrates: 52g
Fiber: 2g