Pecan Bread Pudding with Coffee Crème Anglaise
A rich biscotti, raisin, and toasted pecan bread pudding soaked in RC No Bake Custard, served sliced with coffee-infused RC Crème Anglaise.
Yield / Servings
2 Loaf Pans (8½ x 4½ x 3 Inches)
Category
Desserts / Puddings & Custards
Ingredients
6 Components
Broken Biscotti
1½ lbs.
Ground Cinnamon
½ tsp.
Raisins
4 oz.
Toasted Pecans
6 oz.
RC No Bake Custard
Prepared, hot
1 pkg.
RC Crème Anglaise
Prepared
16 oz.
Preparation Steps
1
Combine Dry Mixture
In a large mixing bowl, combine broken biscotti, ground cinnamon, raisins, and toasted pecans. Mix well to distribute ingredients evenly.
2
Infuse Crème Anglaise
Add RC Coffee Extract to 16 oz. of prepared RC Crème Anglaise to flavor the dessert sauce. Whisk until smooth and keep refrigerated until service.
3
Assemble & Soak
Divide the biscotti mixture evenly into two 8½ x 4½ x 3 inch loaf pans. Pour prepared, hot RC No Bake Custard over the cookie mixture in both pans, ensuring the biscotti pieces are fully saturated.
4
Chill & Set
Refrigerate loaf pans for several hours until the bread pudding is thoroughly chilled and firmly set.
5
Slice & Serve
Unmold or slice directly from the loaf pans. Serve chilled slices accompanied by the prepared, coffee-flavored RC Crème Anglaise.
Chef's Tip
Using crunchy biscotti in place of traditional bread provides superior structural integrity and a rich nutty flavor that absorbs the RC No Bake Custard cleanly. Adjust the intensity of the coffee flavor in the RC Crème Anglaise by adding RC Coffee Extract to taste.