- 3 tablespoons unsalted butter
- 1 (14- to 16-ounce) loaf challah bread, cut into 1-inch cubes
- 3 cups milk
- 6 tablespoons espresso powder
- 6 large egg yolks
- 2 large eggs
- 1/2 cup light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cardamom
- 3/4 teaspoon salt
- 1 (14-ounce can) sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1 tablespoon sugar
- 1 1/2 cups heavy cream
- 1/4 cup confectioners’ sugar
- 1 tablespoon finely grated orange zest
Grease 13- by 9-inch baking dish with 1 tablespoon butter.
Adjust oven racks to middle and lower middle positions and preheat oven to 325°F. Arrange bread cubes in single layer on two rimmed baking sheets and bake until dry, 12 to 15 minutes. Transfer sheets to cooling racks and allow to cool, about 15 minutes.
Meanwhile, place 1 cup milk in small microwave-safe bowl or glass liquid measuring cup and microwave 1 minute. Add espresso powder and stir until dissolved.
In large bowl, whisk egg yolks, eggs, light brown sugar, cinnamon, cardamom, and salt until smooth. Whisk in condensed milk, espresso-milk mixture, remaining 2 cups milk, vanilla extract, and almond extract; whisk until thoroughly combined.
Add bread to mixture and gently fold in with rubber spatula until cubes are saturated. Transfer to prepared baking dish and let stand to fully absorb liquid, about 20 minutes.
Melt remaining 2 tablespoons butter and brush over pudding. Sprinkle with sugar. Place dish on rimmed baking sheet and bake on middle rack until custard has set and releases no liquid when pressed, about 45 minutes. Cool about 20 minutes before serving.
While bread pudding is cooling, whip heavy cream, confectioners’ sugar, and orange zest in large chilled metal bowl until soft peaks form, about 2 minutes on medium-high speed on electric mixer and 3 to 4 minutes if beating by hand.
Serve pudding warm or lightly chilled with orange whipped cream.