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Chef Ava

Espresso Orange Brioche Bread Pudding

This espresso orange brioche bread pudding is rich, indulgent, and deeply flavorful. Soft brioche soaks up a coffee-infused custard with hints of orange and cinnamon, then bakes to golden perfection and is finished with a warm hazelnut vanilla sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp orange zest
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup strongly brewed coffee
  • 10 slices day-old brioche bread, cubed
  • 1/2 cup candied pecans, chopped
  • 1/2 cup toasted hazelnuts, chopped
  • 1 cup granulated sugar (for sauce)
  • 1/2 cup unsalted butter, melted (for sauce)
  • 2 cups heavy cream (for sauce)
  • 1/4-1/2 cup strongly brewed coffee (for sauce)
  • pinch of nutmeg (for sauce)

Equipment

  • baking dish
  • mixing bowl
  • whisk
  • saucepan
  • spoon

Method
 

  1. Grease a baking dish and place brioche cubes inside.
  2. Whisk eggs, sugars, vanilla, cinnamon, orange zest, butter, milk, cream, and coffee until smooth.
  3. Pour custard over brioche, stir gently, and fold in pecans and hazelnuts.
  4. Let mixture rest for 20 minutes, pressing bread down occasionally.
  5. Preheat oven to 375°F and spread mixture evenly in baking dish.
  6. Bake for 35 minutes until set and lightly golden.
  7. In a saucepan, combine sugar, butter, cream, coffee, and nutmeg.
  8. Cook over medium heat, stirring until smooth and slightly thickened.
  9. Serve bread pudding warm with sauce drizzled on top.

Notes

Use day-old brioche for best texture. Do not skip the 20-minute soaking step to ensure a fully custardy center. Press bread down while soaking for even absorption. Avoid overbaking to keep the pudding soft and moist.