Why Make This Recipe
Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce is a delightful dessert that combines rich flavors and textures. The softness of brioche soaked in a creamy custard, paired with the bold flavors of espresso and orange, makes it a treat that everyone will enjoy. Plus, the homemade hazelnut sauce adds a special touch, making it perfect for brunch or a cozy dinner.
How to Make Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce
Ingredients
- 1 large brioche loaf, cubed (about 5–6 cups)
- 3 large eggs
- 1 1/4 cups milk (or half milk / half cream for extra richness)
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 1/2 tsp espresso powder (or very strong coffee)
- Zest of 1 orange
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Butter (for greasing)
- 1/2 cup heavy cream (for sauce)
- 2 tbsp butter (for sauce)
- 3 tbsp brown sugar (for sauce)
- 2 tbsp hazelnut spread (or finely ground toasted hazelnuts)
- 1 tsp vanilla extract (for sauce)
- Pinch of salt (for sauce)
Directions
- Preheat your oven to 180°C. Butter a baking dish and spread the cubed brioche evenly inside.
- In a bowl, whisk together the eggs, milk, cream, sugars, espresso powder, orange zest, vanilla, cinnamon, and salt. Pour this mixture evenly over the brioche. Gently press the bread down so it soaks up the custard. Let it rest for about 10 minutes for the best texture.
- Bake the bread pudding uncovered for 35–40 minutes until it is puffed, golden, and set in the center. If it starts to brown too quickly, loosely cover it with foil.
- In a small saucepan, melt the butter with cream and brown sugar over medium heat. Stir until the mixture is smooth and slightly thickened (about 3–4 minutes). Whisk in the hazelnut spread, vanilla, and a pinch of salt. Remove from heat.
- Serve the bread pudding warm and drizzle it generously with the hazelnut vanilla sauce. You can also top it with powdered sugar, whipped cream, vanilla ice cream, or toasted hazelnuts if you like.
How to Serve Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce
Serve this bread pudding warm with a good drizzle of the hazelnut vanilla sauce. You can also add toppings like powdered sugar, whipped cream, or a scoop of vanilla ice cream. This dessert pairs perfectly with a cup of coffee or tea, making it an excellent choice for brunch or dessert.
How to Store Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in the oven before serving. The sauce can also be stored in the refrigerator and warmed up when you are ready to enjoy it again.
Tips to Make Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce
- Ensure the brioche is slightly stale for better soaking.
- Let the mixture rest before baking to improve the texture.
- You can adjust the amount of espresso powder based on your coffee preference.
- For a deeper flavor, try using dark brown sugar instead of light brown sugar.
Variation
For a different twist, you can add chopped nuts like walnuts or pecans into the bread pudding mix. You can also try using different citrus zests, such as lemon or lime, to change the flavor profile.
FAQs
1. Can I use other types of bread instead of brioche?
Yes, you can use challah, French bread, or any other bread that is rich and slightly sweet.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the bread pudding mixture the night before and bake it in the morning. Just cover it and keep it in the fridge.
3. Is this dessert suitable for a crowd?
Yes, this recipe makes a good-sized dessert that can easily serve 8 to 10 people, making it great for gatherings or parties.
Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining rich flavors of brioche soaked in custard with espresso and orange, topped with a homemade hazelnut sauce.
Ingredients
- 1 large brioche loaf, cubed (about 5–6 cups)
- 3 large eggs
- 1 1/4 cups milk (or half milk / half cream)
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 2 tbsp granulated sugar
- 1 1/2 tsp espresso powder
- Zest of 1 orange
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Butter (for greasing)
- 1/2 cup heavy cream (for sauce)
- 2 tbsp butter (for sauce)
- 3 tbsp brown sugar (for sauce)
- 2 tbsp hazelnut spread (or finely ground toasted hazelnuts)
- 1 tsp vanilla extract (for sauce)
- Pinch of salt (for sauce)
Instructions
- Preheat your oven to 180°C. Butter a baking dish and spread the cubed brioche evenly inside.
- In a bowl, whisk together the eggs, milk, cream, sugars, espresso powder, orange zest, vanilla, cinnamon, and salt. Pour this mixture evenly over the brioche. Gently press the bread down so it soaks up the custard. Let it rest for about 10 minutes.
- Bake the bread pudding uncovered for 35–40 minutes until puffed, golden, and set in the center. If it starts to brown too quickly, loosely cover with foil.
- In a small saucepan, melt the butter with cream and brown sugar over medium heat. Stir until the mixture is smooth and slightly thickened (about 3–4 minutes). Whisk in the hazelnut spread, vanilla, and a pinch of salt. Remove from heat.
- Serve the bread pudding warm and drizzle generously with the hazelnut vanilla sauce. Optionally, top with powdered sugar, whipped cream, or vanilla ice cream.
Notes
For best texture, ensure brioche is slightly stale. Let the mixture rest before baking. Adjust espresso powder to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: bread pudding, dessert, brioche, hazelnut sauce, espresso, brunch