Espresso Orange Brioche Bread Pudding with Hazelnut Vanilla Sauce
INGREDIENTS:
Brioche Base
5 cups brioche bread, cubed
3 large eggs
1 ½ cups whole milk
½ cup heavy cream
⅓ cup brown sugar
2 tbsp espresso (strong brewed)
Zest of 1 orange
1 tsp vanilla extract
½ tsp cinnamon
Pinch of salt
Topping
½ cup toasted pecans
Powdered sugar for dusting
Hazelnut Vanilla Sauce
1 cup heavy cream
2 tbsp hazelnut spread
1 tbsp sugar
½ tsp vanilla extract
The scent of espresso and orange zest fills the kitchen as the custard bakes into golden perfection.
INSTRUCTIONS:
Preheat oven to 175°C
Grease 4 small ramekins or one baking dish.
Place brioche cubes evenly inside.
In a bowl, whisk eggs, milk, cream, sugar, espresso, zest, vanilla, cinnamon, and salt.
Pour custard evenly over brioche.
Press gently so bread absorbs liquid.
Sprinkle toasted pecans on top.
Let soak 15 minutes.
Bake 30–35 minutes until set and golden.
Cool slightly before serving.
In a small saucepan, heat cream gently.
Stir in hazelnut spread, sugar, and vanilla.
Cook until smooth and slightly thickened.
Pour warm sauce over pudding before serving.
Enjoooy
