Chocolate Brioche Bread Pudding with Espresso Sauce

Why You’ll Love This Recipe

• Comforting layers of buttery brioche, melty dark chocolate, and silky coffee custard.
• Day-old bread gets a delicious second life—zero waste, maximum flavor.
• Make-ahead friendly for stress-free entertaining or weekend baking.
• Balanced sweetness with a glossy espresso sauce that ties everything together.

Grocery List

• Produce: Fresh berries or mint for serving (optional)
• Dairy: Heavy cream, whole milk, unsalted butter
• Pantry: Brioche loaf, dark chocolate (60–70%), granulated sugar, light brown sugar, eggs, vanilla extract, espresso or instant espresso powder, cornstarch, fine sea salt, turbinado sugar (optional)

Full Ingredients

For the Chocolate Bread Pudding

• 10 cups cubed day-old brioche (about 14 oz / 400 g), cut into 1-inch cubes
• 6 oz (170 g) dark chocolate, 60–70%, chopped into small chunks
• 2 cups (480 ml) heavy cream
• 1 1/2 cups (360 ml) whole milk
• 1/3 cup (80 ml) strongly brewed espresso or very strong coffee (cooled)
• 5 large eggs + 2 large egg yolks
• 2/3 cup (135 g) granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 1 tbsp unsalted butter, for greasing the dish
• 1–2 tbsp turbinado sugar (optional, for a crackly top)

For the Warm Espresso Sauce

• 1/2 cup (120 ml) strongly brewed espresso or very strong coffee
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (50 g) light brown sugar, packed
• 1 1/2 tsp cornstarch, mixed with 1 tbsp cold water
• 1 tsp vanilla extract
• Pinch fine sea salt

Optional for Serving

• Lightly sweetened whipped cream or crème fraîche
• Shaved dark chocolate or cocoa powder
• Fresh berries or mint

Step-by-Step Instructions

Step 1: Prep the pan and dry the brioche

Heat the oven to 350°F (175°C). Butter a 9×13-inch (3-quart) baking dish. If your brioche isn’t stale, spread the cubes on a sheet pan and bake for 8–10 minutes to dry them slightly; let cool. This helps the bread soak up the custard without getting mushy.

Step 2: Make the coffee custard

In a medium saucepan, combine the heavy cream, milk, espresso, granulated sugar, and salt. Warm over medium heat, stirring, until the mixture is steaming and the sugar has dissolved (do not boil). In a large bowl, whisk the eggs and yolks. Slowly ladle in the warm dairy while whisking constantly to temper the eggs. Whisk in the vanilla. You now have a smooth coffee-infused custard.

Step 3: Assemble and soak

Scatter the brioche cubes and chopped dark chocolate evenly in the prepared baking dish. Pour the warm custard over the top, pressing the bread gently with the back of a spoon to submerge it. Let the mixture soak at room temperature for 30 minutes so the custard penetrates the bread. If using, sprinkle the top with turbinado sugar for extra crunch.

Step 4: Bake until puffed and just set

Bake for 40–45 minutes, until the edges are set and lightly browned, the center is puffed and just slightly jiggly, and a knife inserted near the center comes out mostly clean. An instant-read thermometer inserted in the center should read about 170–175°F (77–80°C). Transfer to a rack and rest for 10 minutes.

Step 5: Cook the espresso sauce

While the pudding bakes, add the espresso, heavy cream, brown sugar, and a pinch of salt to a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Whisk in the cornstarch slurry and simmer 1–2 minutes until the sauce is glossy and lightly thickened enough to coat a spoon. Remove from heat and stir in the vanilla. Keep warm over very low heat or rewarm before serving.

Step 6: Serve

Spoon the warm bread pudding into bowls. Drizzle generously with the warm espresso sauce and finish with a dollop of whipped cream, shaved chocolate, or berries if you like. Serve warm for the best texture and melt.

Pro Tips

• Dry bread is key. If your brioche is fresh, pre-dry it in the oven so it can soak up more custard without collapsing.
• Temper the eggs by adding warm dairy gradually while whisking—this prevents curdling and keeps the custard silky.
• Don’t overbake. Pull the pudding when the center still has a gentle wobble; it will finish setting as it rests.
• Use good chocolate (60–70%). Chopped bars melt into decadent pockets better than standard chips.
• Make the sauce just thick enough to coat a spoon; it should pour like warm maple syrup.

Variations

• Orange–Espresso: Add 1 tbsp finely grated orange zest to the custard and garnish with more zest and shaved chocolate.
• Mocha Caramel Swirl: Swirl 1/4 cup warm caramel sauce over the soaked pudding before baking and finish with flaky sea salt.
• Toasted Almond: Add 1/2 cup toasted sliced almonds to the brioche and 1/2 tsp almond extract to the custard.

Storage & Make-Ahead

Assemble up to 1 day ahead: cover and refrigerate the unbaked, soaked pudding; bake straight from the fridge, adding 5–10 minutes. Store leftovers covered in the refrigerator for up to 3 days. Reheat portions in a 350°F (175°C) oven for 10–15 minutes or in the microwave for 30–45 seconds. Espresso sauce keeps 5 days refrigerated; rewarm gently. The baked pudding can be frozen (without sauce) for up to 2 months; thaw overnight in the fridge and reheat until warmed through.

Nutrition (per serving)

Approximate: 670 calories; 43 g fat; 62 g carbohydrates; 11 g protein; 270 mg sodium; 3 g fiber; 38 g sugars. Values will vary based on brands and toppings.