January 24, 2017
Breakfast, Comfort Food, Desserts,
Dairy, Fruit, Orange, North American, Cooking For A Crowd, Brunch, Entertaining, Oven Bake, Vegetarian, Make it from scratch, Heavy Cream, Kosher Dairy more
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"Who doesn't love a yummy Bread pudding.....this recipe makes for a delicious one by using cane syrup, pecans and a Creme Anglaise flavored with espresso.
Source: Emeril Lagasse"
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.
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 F 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.)
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