Print

Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce

Print Recipe

A warm, rich dessert that combines brioche bread soaked in custard with bold espresso and zesty orange, topped with a crunchy hazelnut vanilla sauce.

Ingredients

Scale
  • 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)

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.

Notes

Serve warm with ice cream or whipped cream for a delightful contrast. Can be made ahead and refrigerated for up to 12 hours before baking.

Nutrition

Keywords: bread pudding, brioche dessert, hazelnut sauce, espresso recipe, orange dessert

Find it online: https://alexandrarecipes.com/espresso-orange-brioche-bread-pudding-hazelnut-vanilla-sauce/