Cane Syrup-Pecan Bread Pudding with Espresso Creme Anglaise

Ingredients

• 1 tablespoon unsalted butter
• 1/4 cup, plus 4 1/2 teaspoons granulated sugar
• 5 large eggs
• 2 cups heavy cream
• 1/4 cup packed light brown sugar
• 3/4 cup cane syrup
• 1/2 teaspoon pure vanilla extract
• 1 cup pecan pieces, lightly toasted and chopped
• 1/3 cup fresh orange juice
• 4 teaspoons minced orange zest
• 2 tablespoons brandy
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 5 cups 1/2-inch cubed day-old white bread, crusts removed
• Espresso Creme Anglaise, recipe below

Directions

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.

Espresso Creme Anglaise:

• 2 cups heavy cream
• 4 large egg yolks
• 1/2 cup sugar
• 1 tablespoon instant espresso coffee
• 1/8 teaspoon ground cinnamon
• 2 tablespoons brandy
• 1 teaspoon pure vanilla extract

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.)

Yield: 3 cups