Thai Coffee Bread Pudding

Ingredients

• 3 tablespoons unsalted butter
• 1 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 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

Directions

1. Rub 1 tablespoon butter over a 13- by 9-inch baking dish. Set your oven racks in the middle and lower middle spots, then heat the oven to 325 degrees F. Spread the bread cubes in one layer over 2 rimmed baking sheets and bake for 12 to 15 minutes, until the bread is dry. Move the sheets onto cooling racks and let the bread cool, about 15 minutes.
2. Meanwhile, pour 1 cup milk into a glass liquid measuring cup or a small bowl that is safe for the microwave, and warm it for 1 minute. Stir in the espresso powder until it dissolves.
3. In a large bowl, whisk the egg yolks, eggs, light brown sugar, cinnamon, cardamom, and salt until the mixture is smooth. Add the condensed milk, the espresso-milk mixture, the remaining 2 cups milk, vanilla extract, and almond extract, then whisk until everything is fully blended.
4. Add the bread to the custard and use a rubber spatula to fold gently, making sure the cubes are soaked through. Scrape everything into the buttered baking dish and let it sit so the bread can drink up the liquid, about 20 minutes.
5. Melt the remaining 2 tablespoons butter and brush it over the pudding. Scatter the sugar on top. Set the dish on a rimmed baking sheet and bake on the middle rack for about 45 minutes, until the custard is set and a gentle press does not bring up any liquid. Let it cool about 20 minutes before serving.
6. While the bread pudding cools, beat the heavy cream, confectioners' sugar, and orange zest in a large chilled metal bowl. Stop when soft peaks form, about 2 minutes on medium-high speed with an electric mixer, or 3 to 4 minutes if you are whisking by hand.
7. Serve the pudding warm or lightly chilled with the orange whipped cream.