A Bread Pudding To Brag About

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.)