Brioche Latte Pudding With Pecans And Caramel Sauce

Brioche Latte Pudding With 

Pecans and Caramel Sauce

Brioche is among the most buttery of breads—so not a morsel should be wasted! Because of this richness, use whole milk for the custard rather than cream. Other egg breads, which have far less butter, can be used, too, such as Finnish pulla or Jewish challah, however you might like to use part or all 18% cream instead of milk.  Serves 6

Ingredients:

Pudding 
7 cups (1.75 L) 1-inch (2.5-cm) Brioche cubes 
3 eggs 
½ cup (125 mL) granulated sugar 
3 cups (750 mL) whole milk 
2 tbsp (30 mL) strong espresso coffee or Kahlúa (see TIP) 
1 tsp (5 mL) vanilla 
½ tsp (2 mL) salt 
1 cup (250 mL) pecan halves, very coarsely chopped 
Sauce
1 cup (250 mL) dulce de leche 
5 to 6 tbsp (75 to 90 mL) boiling water

Directions:                                                                                                    Arrange rack just below oven centre; preheat oven to 350°F (180°C).  

Butter an 8-inch (20-cm) square baking dish or coat with nonstick spray. Spread cubes of bread in dish. 

Whisk eggs with sugar, milk, coffee, vanilla and salt. Pour over bread; let soak for 10 to 15 minutes before sprinkling top with pecans. 

Bake for 40 to 45 minutes or until centre is set. Place on a rack to cool slightly. 

Meanwhile stir dulce de leche with 1 tbsp (15 mL) of boiling water; when smooth, add another. Repeat until sauce is pourable and smooth. Transfer to a small pitcher. Serve warm pudding drizzled with sauce.

TIP A jar of instant espresso powder or dark-roast coffee can be stashed in freezer where it keeps well for months. 1½ tsp (7 mL) espresso powder stirred into a scant 2 tbsp (30 mL) water flavours this pudding nicely.  Serves 6

                                               

Gingerbread-Spiced Candied Pecans

With just the right amount of spice and a touch of heat, you’ll find these sweet crunchy nuts deliciously addictive. If you decide to double the recipe, be sure to use two cookie sheets instead of one, otherwise you’ll end up with a mass of pecans all stuck together.

1 tbsp (15 mL) salted butter 
2 tbsp (30 mL) honey 
1 tbsp (15 mL) sugar 
1 tsp (5 mL) ground ginger 
1 tsp (5 mL) ground cinnamon 
¼ tsp (1 mL) ground cloves 
Pinch cayenne 
Pinch salt 
2 cups (500 mL) pecan halves

1 Preheat oven to 300°F (150°C). 

2 In a medium saucepan, melt butter over medium heat. Add honey, sugar, spices and salt, and stir to combine. Remove from heat, add nuts and stir until evenly coated. 

Turn nuts onto a parchment-lined cookie sheet, arrange in a single layer and bake for 20 to 25 minutes or until fragrant and crisp. 

Allow to cool completely before breaking apart any that have stuck together. Store in an airtight container until ready to use. 

Makes 2 cups (500 mL)

Spiced Pecans ..... This is a quick gift, or a snack!

Spiced Pecans

A few years ago before we moved from a small town in North Central Ohio, I walked into the paint store. The lady working that day had a dish of spiced pecans for the customers. I thought the pecans were pretty tasty and requested the recipe.  Mary Lou obliged. What I like most is the fact that most spiced nut recipes begin with "melt butter" (and usually a large amount) but this recipe does not. I think you will like these spiced pecans.

I also have to share a coincidence. I was in the store shortly after my father passed away. Mary Lou had read the obituary in the newspaper and realized that her grandparents and my grandparents lived on adjoining farms. When she shared that with me, I shared that I remembered they also occasionally spent evenings together visiting and playing cards. What a great coincidence.

Ingredients:

1 egg white

1 teaspoon water

1 pound pecan halves

1/2 cup sugar

1/4 teaspoon salt

1/2 to 1 teaspoon cinnamon

Directions:

Beat egg white slightly, add water and beat until frothy but not stiff. Fold in pecans. Combine sugar, salt and cinnamon, add to pecans and mix well. Spread in a lightly buttered baking sheet. Bake at 250 for 1 hour. Stir every 20 minutes.