Cooked - Espresso Orange Brioche Bread Pudding With Hazelnut Vanilla Sauce

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thecookingtwins

Espresso Orange Brioche Bread Pudding With Hazelnut Vanilla Sauce

8.0

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

10 slices day-old brioche bread, cubed

½ cup candied pecans, chopped

½ cup toasted hazelnuts, roughly chopped

1 cup granulated sugar (sauce)

½ cup unsalted butter, melted (sauce)

2 cups heavy cream (sauce)

¼–½ cup strongly brewed coffee (sauce)

Pinch of freshly grated nutmeg

Cut the brioche into bite-size cubes and place them in a greased baking dish.
Whisk together the eggs, granulated sugar, brown sugar, vanilla, cinnamon, orange zest, melted butter, milk, cream, and coffee until smooth.
Pour the custard evenly over the bread cubes, gently stirring so every piece is coated. Fold in the candied pecans and hazelnuts. Let rest for 20 minutes.
Preheat the oven to 375°F. Bake for 35 minutes or until golden and the center is set.
For the sauce, combine sugar, butter, heavy cream, coffee, and nutmeg in a saucepan. Stir until thickened and smooth.
Serve the pudding warm, drizzled with the warm hazelnut vanilla sauce.

Course🍰Dessert

Diets🥕Vegetarian...

CategoryBread Pudding

Cuisine🇺🇸American

Occasions🎉Holiday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 25 weeks ago

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