Recipe

Cane Syrup Pecan Bread Pudding With Espresso Creme Anglaise

  • Yield: 8 to 10 servings

Ingredients

  • 1 tablespoon unsalted butter
  • 1/4 cup, plus 4 1/2 teaspoons granulated sugar
  • 5 large eggs
  • 2 cups heavy cream
  • 1/4 cup packed light brown sugar
  • 3/4 cup cane syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 cup pecan pieces, lightly toasted and 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 1/2-inch cubed day-old white bread, crusts removed
  • Espresso Creme Anglaise

Directions

  • Preheat the oven to 350 degrees F. 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.