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Cane Syrup-Pecan Bread Pudding With Espresso Creme Anglaise

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Ingredients

  • ESPRESSO CREME ANGLAISE:
  • 1 tablespoon unsalted butter
  • 1/4 cup granulated sugar plus
  • 4 1/2 teaspoons granulated sugar
  • 5 large eggs
  • 2 cups heavy cream
  • 1/4 cup light brown sugar - (packed)
  • 3/4 cup cane syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 cup lightly-toasted pecan pieces chopped
  • 1/3 cup fresh orange juice
  • 4 teaspoons minced orange zest
  • 2 tablespoons brandy
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 5 cups cubed (1/2") day-old white bread crusts removed
  • 2 cups heavy cream
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1 tablespoon instant espresso coffee
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons brandy
  • 1 teaspoon pure vanilla extract

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees. Grease a 9-inch square baking dish with the butter and dust with 4 1/2 teaspoons of the sugar.

Whisk together the eggs, cream, brown sugar, remaining 1/4 cup of sugar, syrup, and vanilla in a large bowl. Add the pecans, orange juice, zest, brandy, ginger, cinnamon, and nutmeg, and mix well. Add the bread cubes and let soak for at least 1 hour, or refrigerate in an airtight container for up to 8 hours.

Pour into the prepared pan, and bake until the pudding is set in the center and golden, about 1 hour. Remove from the oven and cool for 10 minutes. To serve, cut into equal portions and top with the Espresso Creme Anglaise.

For the Espresso Creme Anglaise: Bring the cream to a gentle boil in a medium saucepan. Remove from the heat.

In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored. Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder, and cinnamon. In a slow, steady stream, gradually add the egg mixture to the pan of hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, 2 to 3 minutes.

Remove from the heat and strain into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon. Add the brandy and vanilla, and stir to blend. Serve immediately. If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate. (Makes 3 cups)

This recipe yields 8 to 10 servings.

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