Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

INTRODUCTION

This recipe makes a warm, rich dessert that tastes like a cozy morning and a sweet dinner at once. The bread soaks up a mix of espresso, orange, eggs, and cream. The hazelnut vanilla sauce adds a soft, nutty finish. You can make it for a holiday table, a slow weekend, or when you want a special treat. If you enjoy bright fruit notes with baked sweets, you might like a simple orange boost in sauces like the cranberry sauce with orange juice that pairs well with this pudding.

---

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe for a few clear reasons. First, it uses brioche, which is soft and buttery. The bread absorbs the custard and gives a rich, tender bite. Second, the mix of espresso and orange makes a bold but balanced flavor. The espresso gives a warm, deep note, while the orange zest gives a fresh lift. Third, the hazelnut vanilla sauce adds crunch and sweet cream in every bite.

This dish is also forgiving. You can use day-old brioche and still get a great result. You can make the custard in one bowl and bake in a simple dish. It fits a holiday table, a brunch, or a quiet night at home. If you like baked desserts with nuts and soft crumb, you will find a similar warm comfort in treats like zucchini bread with walnuts.

HOW TO MAKE Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

This section shows the basic plan for the pudding. The steps are simple. You make the custard, soak the bread, bake, and make a quick sauce. Follow the steps and keep things simple. The full step list and the ingredient list are below.

EQUIPMENT NEEDED

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• 9×13 inch baking dish (or similar size)
• Small bowl for sauce
• Baking sheet (optional, for toasting hazelnuts)
• Oven mitts
• Toothpick or thin knife to test doneness
• Serving spoon

Ingredients You’ll Need :

• 6 cups brioche bread, cubed
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup brewed espresso
• zest of 1 orange
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup hazelnuts, chopped
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract (for the sauce)

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the oven to 350°F (175°C). Grease a baking dish.
2. In a large bowl, whisk together the eggs, milk, cream, sugar, espresso, orange zest, vanilla extract, and salt.
3. Add the cubed brioche to the egg mixture and stir until coated. Let it soak for about 15 minutes.
4. Pour the mixture into the prepared baking dish and sprinkle the chopped hazelnuts on top.
5. Bake for 40-45 minutes or until the top is golden and a toothpick comes out clean.
6. For the sauce, combine the powdered sugar, chopped hazelnuts, and vanilla extract in a small bowl.
7. Serve the bread pudding warm with the hazelnut vanilla sauce drizzled on top.

HOW TO SERVE Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

Serve the pudding while it is warm. Use a big spoon to scoop into plates or bowls. Drizzle the hazelnut vanilla sauce over each portion. A small scoop of vanilla ice cream or a dollop of whipped cream also works well. For a more formal tart look, gently toast a few extra hazelnuts and scatter them on top just before serving. A fresh orange segment on the side gives a bright contrast.

STORAGE & FREEZING : Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

To store: Let the pudding cool to room temperature. Cover the baking dish or transfer slices to an airtight container. Keep in the fridge for up to 4 days.

To reheat: Warm single servings in a microwave for 30 to 60 seconds, or heat the whole dish in a 325°F (165°C) oven until warm, about 15–20 minutes.

To freeze: Wrap the cooled pudding tightly with plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight. Reheat as above. The sauce is best made fresh, but you can freeze extra sauce in a small container for up to one month.

SERVING SUGGESTIONS

• Serve with plain vanilla ice cream for contrast.
• Add a spoon of warm orange marmalade on the side for more citrus.
• Serve with black coffee or a milk latte to match the espresso notes.
• Try a light fruit salad to balance the richness. A sauce like the cranberry orange white chocolate sauce can bring a special tart-sweet touch if you want more fruit flavor.
• Garnish with extra orange zest and a few chopped toasted hazelnuts for texture.

VARIATIONS

You can change this pudding in small ways to fit what you have or what you like.

• Chocolate twist: Add 1/2 cup of chocolate chips to the bread before baking.
• Fruit mix: Fold in 1 cup of berries or chopped apples for a fruit-filled version.
• Different nuts: Swap hazelnuts for pecans or walnuts.
• Non-dairy: Use almond milk and coconut cream in place of milk and heavy cream.
• More spice: Add a pinch of cinnamon or nutmeg to the custard for warm spice notes.
• Boozy touch: Stir in 2 tablespoons of brandy or orange liqueur to the custard for an adult version.

FAQs

Q: Can I use another bread instead of brioche?
A: Yes. Use challah, white sandwich bread, or even croissants. Brioche gives the best rich texture, but other soft breads will work.

Q: Can I skip the espresso?
A: Yes. You can use strong coffee or leave it out for a plain orange custard bread pudding. The espresso adds a deep flavor.

Q: Do I need to toast the hazelnuts?
A: Toasting brings more flavor. You can toast them in a dry pan over medium heat for 4–6 minutes until fragrant. Let them cool before chopping.

Q: Can I make this ahead for a party?
A: Yes. You can soak the bread and refrigerate the covered dish for up to 12 hours. Bake when guests arrive. See make-ahead tips below for more ideas.

Q: Is the powder sugar in the sauce enough sugar?
A: Powdered sugar gives a smooth, simple sauce. Taste and add a little more if you like a sweeter sauce.

MAKE-AHEAD TIPS FOR Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

• Night before: Mix the custard and cut the brioche. Stir the bread into the custard, cover, and refrigerate overnight. In the morning, sprinkle the hazelnuts on top and bake.
• Morning of: If you plan to serve in the evening, assemble the pudding in the morning, cover, and chill. Bake an hour before guests arrive.
• Sauce ahead: Make the hazelnut vanilla sauce up to two days ahead and store in the fridge. Bring to room temperature before serving. If the sauce thickens in the fridge, stir in a teaspoon of milk to loosen it.
• Transport: If you need to bring the pudding to an event, bake it at home and reheat at the venue if possible. Use a heavy-duty foil pan for safe travel.

Conclusion

This Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce is easy to make and full of warm flavors. It works for many occasions and holds well in the fridge or freezer. For more recipes and inspiration, check the Recipe Index – Pastry Affair.

Print