GMA Recipe: Cane Syrup-Pecan Bread Pudding with Espresso Créme Anglaise

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Cane Syrup-Pecan Bread Pudding with Espresso Créme Anglaise
From chef and author Emeril Lagasse
October 16, 2003

Cane Syrup-Pecan Bread Pudding with Espresso Creme Anglaise

In his new book, From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants, world-renowned chef Emeril Lagasse has combined his most frequently requested major dishes from his menus. He shared this recipe from his new book with Good Morning America.

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

Directions

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 1Ž2 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.)

Recipe courtesy of Emeril Lagasse © 2003.