Created by ForeverMama on January 24, 2017
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.
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.)