Chef's Table Recipe: Mulberry and Pecan Bread Pudding

To make the candied pecans, preheat oven to 325°F. Toss the pecans with the molasses and honey in a mixing bowl. Spread mixture onto a rimmed baking sheet lined with a nonstick baking mat or a piece of buttered parchment paper. Bake pecans are deep mahogany brown and you can really smell them in the oven, about 12 to 15 minutes. Cool completely on a wire rack and then break them apart.

To serve, spoon out a portion of bread pudding into a bowl with some crème Anglaise and warm bourbon caramel sauce. Garnish with mulberries and candied pecans.

CHEF'S TIPS:

1. This dessert is wonderful when served with all of its components, but if you are pressed for time, you can choose two (such as the mulberries and pecans or the caramel sauce with mulberries) and serve with a scoop of vanilla ice cream.

2. Mulberries grow wild throughout the Eastern part of the United States. If you can't find dried mulberries, any kind of small dried berry like cherries, cranberries, currants, even raisins will all work well.

3. When making the pecans, there should be just enough honey and molasses to coat the nuts. If your pecans seem a bit dry, just add a bit more honey, a tablespoon at a time. Be sure to use a pan with a bit of a lip as the heat of the oven can cause the molasses mixture to drip over the side of the pan.


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