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Espresso Orange Brioche Bread Pudding topped with Hazelnut Vanilla Sauce

Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

A delightful dessert featuring soft brioche soaked in espresso and orange zest, topped with a rich hazelnut vanilla sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Bread Pudding
  • 1 loaf brioche bread, cut into cubes About 6 cups
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 1 cup sugar
  • 2 tablespoons espresso or strong coffee, brewed and cooled
  • 1 teaspoon zest of orange
  • 1 teaspoon vanilla extract
  • a pinch salt
For the Hazelnut Vanilla Sauce
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1/4 cup hazelnut spread (like Nutella)
  • 1 teaspoon vanilla extract
  • a handful chopped hazelnuts for garnish Optional but recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the eggs and sugar until combined and pale yellow.
  3. Add milk, cream, espresso, orange zest, and a pinch of salt to the mixture and whisk well.
  4. Gently fold in brioche cubes and let it sit for about 20 minutes.
Bake the Goodness
  1. Transfer the soaked bread mixture to a greased baking dish, spreading evenly.
  2. Bake for 45-50 minutes, or until the top is golden brown and custard is set.
Create the Hazelnut Sauce
  1. In a small saucepan over medium heat, whisk together heavy cream, sugar, and hazelnut spread until smooth.
  2. Cook until it thickens slightly, about 5-7 minutes, then stir in vanilla extract and remove from heat.

Notes

Use slightly stale bread for better absorption. Adjust sugar to taste. This dish can be assembled the night before and stored in the fridge.