Emeril Lagasse: Most Requested Recipes
Oct. 16 -- 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.
Emeril Lagasse shared two of the recipes from his new book with Good Morning America.
Check out his recipes for Cane Syrup-Pecan Bread Pudding with Espresso Créme Anglaise and Sour Cream Toffee Fudge Cake.
Cane Syrup-Pecan Bread Pudding with Espresso Créme Anglaise
This recipe turns out 8 to 10 servings.
• 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 Posted Below)
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 350ºF. 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.
Créme Anglaise
• 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
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