There are few desserts that can soothe the soul quite like a warm serving of bread pudding, but when you elevate it with flavors like espresso, orange, and a hazelnut vanilla sauce, it transcends to something truly sublime. I’ve spent many evenings perfecting this recipe, and let me tell you, it’s a hug in a dish. Whether it’s a cozy Sunday brunch, a festive gathering, or simply the end of a long day, this Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce is bound to fill your kitchen with rich aromas and warm hearts.
Why you’ll love this dish
What’s unique about this recipe? It’s the way it combines comforting nostalgia with a vibrant twist. The decadent brioche, soaked in a custard infused with dark coffee and zesty orange, just sings with flavor! And who can resist the crumbly, crunchy finish of hazelnuts and candied pecans?
Imagine digging your spoon into a warm, custardy dessert, and as you bring it to your lips, that aroma of fresh coffee dances tantalizingly in the air. This dish is perfect for impressing guests or simply treating yourself; you could serve it at brunch with a side of fresh berries or as a sweet finale to a dinner party.
“This bread pudding transformed my weekend! The combination of espresso and orange was unexpected but absolutely delightful. The hazelnuts added the perfect crunch!”
The cooking process explained
Creating this bread pudding may sound complicated, but it’s as simple as layering your flavors and letting your oven do the work. You’ll first need to gather your ingredients, then blend the custard, toss in the bread and mix-ins, and bake until golden and set. Let’s break it down step by step!
What you’ll need
Here are the ingredients that will make your bread pudding a standout:
Custard Base
- 3 large eggs
- 1 ½ cups granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- ¼ cup unsalted butter, melted
- 1 ½ cups whole milk
- 1 cup heavy cream
- ½ cup strongly brewed coffee
Bread & Mix-Ins
- 10 slices of day-old brioche bread, cut into cubes
- ½ cup candied pecans, chopped
- ½ cup toasted hazelnuts, roughly chopped
Creamy Vanilla Coffee Sauce
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 cups heavy cream
- ¼ to ½ cup strongly brewed coffee
- Pinch of freshly grated nutmeg
You can substitute brown sugar with coconut sugar for a different depth of flavor, or use almond milk instead of whole milk for a lighter option. The beauty of this recipe is its flexibility!
Directions to follow
- Start by cutting the brioche into bite-sized cubes and placing them into a large mixing bowl or directly into a greased baking dish.
- In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, orange zest, melted butter, milk, cream, and brewed coffee until it’s smooth and well blended.
- Pour this luscious custard evenly over the bread cubes, gently stirring so that every last piece is beautifully coated. Now, fold in those delightful chopped pecans and hazelnuts!
- Transfer the mixture to a greased baking dish or individual ramekins. Let it sit for about 20 minutes to allow the bread fully absorb that creamy goodness.
- Preheat your oven to 375°F (190°C). Bake for 35 minutes, or until the center is set and the top has a lovely golden hue.
- While the pudding is baking, combine the sugar, melted butter, heavy cream, brewed coffee, and nutmeg in a medium saucepan. Cook over medium heat, stirring constantly until it thickens and becomes smooth. Remove it from the heat, but keep it warm.
- Once the bread pudding is out of the oven, serve it warm, generously drizzled with that irresistible vanilla coffee sauce.
Best ways to enjoy it
This bread pudding can hold its own as a stunning dessert, especially when garnished with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Pair it with a strong coffee brew on the side for an additional caffeine kick, or even a spiced chai that complements the warmth of its spices.
How to store & freeze
If you have leftovers (though I doubt you will!), store the bread pudding in an airtight container in the refrigerator for up to three days. If you wish to freeze it, ensure it’s cooled completely before wrapping it tightly in foil. You can freeze it for up to a month, but remember to thaw it in the fridge overnight before reheating. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through.
Helpful cooking tips
- Use day-old brioche: Fresh brioche might be too soft and can turn mushy. Day-old bread helps it soak up the custard without losing its delightful texture.
- Let it rest: Allowing the mixture to sit before baking helps the flavors meld together beautifully.
- Don’t skip the sauce: That hazelnut vanilla coffee sauce? Absolutely essential! It takes the dish from great to truly memorable.
Recipe variations
Feeling adventurous? Try introducing different flavors. Swap out the orange zest for lemon or vanilla for something more fruity. You could even add chocolate chunks for an extra layer of indulgence or replace the hazelnuts with almonds for a slightly different crunch.
Your questions answered
Can I use other types of bread?
Yes! Challah or panettone would work wonderfully in this recipe as well.What if I don’t have espresso?
You can swap the espresso with a strong brewed coffee. The essence remains the same!Can I make this ahead of time?
Absolutely! You can prepare it one day in advance, cover it, and let it sit in the fridge overnight before baking. Just add a few minutes to the baking time if cold from the fridge.
Let the aroma of this vibrant dessert fill your home, and enjoy every rich, tender bite with those you love. Happy baking!
