No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipe
Cane Syrup Pecan Bread Pudding with Espresso Creme Anglaise

Cane Syrup Pecan Bread Pudding with Espresso Creme Anglaise

Bread pudding has long been a staple dessert in South Louisiana. The pudding was traditionally made with day-old bread, milk, butter and eggs. The addition of cane syrup and pecans in this version really sets it apart.

  • Prep Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 8 to 10 servings

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

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.

  • Note: If you don't have day old bread, use fresh bread, just don't soak it as long.

Recipe Details

Reviews