A Bread Pudding To Brag About

9
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"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"

Original recipe yields 9 servings
OK
  • Espresso Creme Anglaise, ingredients list follows

Nutritional

  • Serving Size: 1 (209.9 g)
  • Calories 598.3
  • Total Fat - 30.6 g
  • Saturated Fat - 17 g
  • Cholesterol - 308.4 mg
  • Sodium - 252.4 mg
  • Total Carbohydrate - 72 g
  • Dietary Fiber - 1.7 g
  • Sugars - 52.5 g
  • Protein - 10.2 g
  • Calcium - 157.9 mg
  • Iron - 2.2 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 350 degrees F.

Step 2

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

Step 3

Whisk together the eggs, cream, brown sugar, remaining 1/4 cup of sugar, syrup, and vanilla in a large bowl.

Step 4

Add the pecans, orange juice, zest, brandy, ginger, cinnamon, and nutmeg, and mix well.

Step 5

Add the bread cubes and let soak for at least 1 hour, or refrigerate in an airtight container for up to 8 hours.

Step 6

Pour into the prepared pan, and bake until the pudding is set in the center and golden, about 1 hour.

Step 7

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.


Espresso Creme Anglaise, Method follows


Step 8

Bring the cream to a gentle boil in a medium saucepan. Remove from the heat.

Step 9

In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored.

Step 10

Whisk 1/2 cup of the hot cream into the egg mixture. Whisk in the coffee powder, and cinnamon.

Step 11

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.

Step 12

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.

Step 13

Add the brandy and vanilla, and stir to blend.

Step 14

Serve immediately. (If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)

Tips & Variations


No special items needed.

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