Cane Syrup-Pecan Bread Pudding
Source of Recipe
chef and author Emeril Lagasse
List of Ingredients
5 large eggs
2 cups heavy cream
1/4 cup plus 1 1/2 tablespoons granulated sugar
1/4 cup packed light brown sugar
3/4 cup Steen's 100 percent Pure Cane Syrup
1/2 teaspoon pure vanilla extract
1 cup pecans, lightly toasted and chopped
1 tablespoon plus 1 teaspoon minced orange zest
1/3 cup fresh orange juice
2 tablespoons brandy
1 teaspoon grated fresh ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
5 cups 1/2-inch cubed day-old white bread, crusts removed
1 tablespoon unsalted butter
Espresso Créme Anglaise
Recipe
1. Whisk together the eggs, cream, 1/4 cup of the granulated sugar, the brown sugar, syrup, and vanilla in a large bowl. Add the pecans, orange zest, orange juice, 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.
2. Preheat the oven to 350°F. Grease a 9-inch square baking dish with the butter and dust with the remaining 1 1/2 tablespoons sugar.
3. Pour the pudding into the prepared pan. Bake until set in the center and golden, about 1 hour. Remove from the oven and cool for 10 minutes.
4. To serve, cut into equal portions and top with the Créme Anglaise.
Serves 8 to 10
Espresso Créme Anglaise
Ingredients
2 cups heavy cream
4 large egg yolks
1/2 cup sugar
1 tablespoon instant espresso powder
1/8 teaspoon ground cinnamon
2 tablespoons brandy
1 teaspoon pure vanilla extract
Directions
1. Bring the cream to a gentle boil in a medium saucepan over medium heat. Remove from the heat.
2. In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored, about 2 minutes. Whisk 1Ú2 cup of the hot cream in a slow, steady stream into the egg yolks. Whisk in the espresso powder and cinnamon. Gradually add the egg yolk mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon about 5 minutes.
3. Remove from the heat and strain through a fine mesh strainer into a clean bowl, pressing against the strainer with a rubber spatula. Add the brandy and vanilla, and stir to blend. Serve immediately. (If not serving immediately, press plastic wrap directly against the surface of the sauce to prevent a skin from forming. Refrigerate for up to 2 days. Reheat gently before serving.)
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