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Cane Syrup Pecan Bread Pudding with Espresso Creme Anglaise

Cane Syrup Pecan Bread Pudding with Espresso Creme Anglaise

Bread pudding has long been a staple dessert in South Louisiana. The pudding was traditionally made with day-old bread, milk, butter and eggs. The addition of cane syrup and pecans in this version really sets it apart.

  • Prep Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 8 to 10 servings


  • 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


  • 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.

  • Note: If you don't have day old bread, use fresh bread, just don't soak it as long.

Recipe Details