Espresso Bread Pudding with Frangelico Cream Sauce

A piece of cake sitting on top of a white plate.

Espresso Bread Pudding with Frangelico Cream Sauce

Servings 8 Servings


  • Bread Pudding:
  • 6 tablespoons melted butter, divided
  • 1 pound croissants, torn into 1-inch pieces
  • 4 ounces chocolate, chopped
  • 4 large eggs
  • 3 cups heavy cream
  • ½ cup whole milk
  • ½ cup brewed espresso, cooled
  • cups granulated sugar
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground cinnamon
  • pinch kosher salt
  • 2 tablespoons light brown sugar
  • Hazelnut Cream Sauce:
  • 1 tablespoon cornstarch
  • ¼ cup Frangelico hazelnut liqueur
  • cups heavy cream
  • ¼ cup granulated sugar


  • Bread Pudding:
  • Preheat oven to 350°F.
  • Brush 2 tablespoons of butter to coat the bottom and sides of a 13×9-inch baking dish.
  • Pour remaining 4 tablespoons of melted butter over croissants and toss to coat. Place croissants and chopped chocolate in the prepared baking dish.
  • In a large bowl, whisk eggs, heavy cream, milk, espresso, granulated sugar, vanilla extract, cinnamon, and salt. Pour custard mixture over the croissants and cholate, and push down with a spatula so the bread can absorb the cream mixture. Set aside for 30 minutes. Sprinkle the top of the bread pudding with brown sugar. Transfer the prepared baking dish to the oven and bake for 1 hour, or until set in the middle and golden brown. Serve warm with hazelnut cream sauce drizzled on top. Enjoy!
  • Hazelnut Cream Sauce:
  • In a small bowl, dissolve the cornstarch in the hazelnut liqueur and whisk until smooth.
  • In a medium saucepan, heat cream over medium heat. Add the hazelnut and cornstarch slurry to the hot cream and whisk constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before se