Cane Syrup-Pecan Bread Pudding with Espresso Creme Anglaise (Emeril Lagasse) Recipe
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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:
- 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
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 922.16 Kcal (3861 kJ) | ||
| Calories from fat | 460.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.17g | 79% | |
|---|---|---|---|
| Cholesterol | 295.27mg | 98% | |
| Sodium | 766.37mg | 32% | |
| Potassium | 285.47mg | 6% | |
| Total Carbs | 90.26g | 30% | |
| Sugars | 22.38g | 90% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 25.18g | 50% | |
| Vitamin C | 7.4mg | 12% | |
| Iron | 2.1mg | 12% | |
| Calcium | 103.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 272.53 Kcal (1141 kJ) | ||
| Calories from fat | 136.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.12g | 79% | |
|---|---|---|---|
| Cholesterol | 87.26mg | 98% | |
| Sodium | 226.49mg | 32% | |
| Potassium | 84.37mg | 6% | |
| Total Carbs | 26.68g | 30% | |
| Sugars | 6.61g | 90% | |
| Dietary Fiber | 0.86g | 12% | |
| Protein | 7.44g | 50% | |
| Vitamin C | 2.2mg | 12% | |
| Iron | 0.6mg | 12% | |
| Calcium | 30.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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