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1
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.
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2
Whisk together the eggs, cream, brown sugar, remaining 1/4 cup of sugar, syrup, and vanilla in a large bowl.
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3
Add the pecans, orange juice, zest, brandy, ginger, cinnamon, and nutmeg, and mix well.
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4
Add the bread cubes and let soak for at least 1 hour, or refrigerate in an airtight container for up to 8 hours.
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5
Pour into the prepared pan, and bake until the pudding is set in the center and golden, about 1 hour.
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6
Remove from the oven and cool for 10 minutes.
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7
To serve, cut into equal portions and top with the Espresso Creme Anglaise.
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8
Bring the cream to a gentle boil in a medium saucepan.
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9
Remove from the heat.
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10
In a small mixing bowl, whisk together the egg yolks and sugar until slightly thickened and lemon-colored.
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11
Whisk 1/2 cup of the hot cream into the egg mixture.
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12
Whisk in the coffee powder, and cinnamon.
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13
In a slow, steady stream, gradually add the egg mixture to the pan of hot cream.
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14
Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, 2 to 3 minutes.
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15
Remove from the heat and strain into a clean bowl through a fine mesh strainer, pressing against the strainer with the back of a spoon.
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16
Add the brandy and vanilla, and stir to blend.
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17
Serve immediately.
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18
(If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)
