Description
A decadent Espresso Orange Brioche Bread Pudding served with a rich Hazelnut Vanilla Sauce, combining the warm, spiced flavors of coffee and citrus with the buttery softness of brioche for a perfect dessert treat.
Ingredients
For the Bread Pudding
- 8 cups brioche bread, cut into cubes (about 10 ounces)
- 2 tablespoons unsalted butter, melted
- 1 cup whole milk
- 1 cup heavy cream
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder
- Zest of 1 large orange
- 1/4 teaspoon salt
For the Hazelnut Vanilla Sauce
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup hazelnut spread (such as Nutella)
- 1 tablespoon unsalted butter
Instructions
- Prepare the Bread: Preheat your oven to 350°F (175°C). Toss the brioche cubes with melted butter and spread evenly in a greased 9×13-inch baking dish.
- Make the Custard Mixture: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, espresso powder, orange zest, and salt until well combined.
- Combine Bread and Custard: Pour the custard mixture evenly over the buttered brioche cubes, pressing down gently to ensure the bread absorbs the liquid. Let it sit for about 10 minutes for full absorption.
- Bake the Bread Pudding: Place the dish in the preheated oven and bake uncovered for 40-45 minutes or until the top is golden brown and the custard is set but still slightly jiggly in the center.
- Prepare the Hazelnut Vanilla Sauce: While the pudding bakes, combine the heavy cream, whole milk, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling.
- Add Flavorings to Sauce: Remove from heat and whisk in the hazelnut spread, vanilla extract, and butter until smooth and glossy.
- Serve: Let the bread pudding cool slightly before serving. Drizzle generously with the warm hazelnut vanilla sauce and enjoy.
Notes
- Use day-old brioche for best absorption.
- Espresso powder can be substituted with strong brewed espresso or coffee concentrate.
- For a nut-free version, omit the hazelnut spread and increase vanilla extract slightly.
- Serve warm for a comforting dessert experience.
