custard bread pudding martha stewart

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Martha Stewart Makes Her Bread Pudding Recipe | Homeschool With Martha | #StayHome #WithMe

hi everybody it is breakfast at Marcos,and this is one of my favorite things to,make I make it all the time actually,everybody loves eating bread pudding and,I vary the bread pudding in different,ways by adding different kinds of fruit,to it dried fruit apricots dried,apricots burnt delicious today I'm using,currants I was making a lot of hot cross,buns so I had some currant slipped over,and I thought Oh currants and Rios and,this beautiful bread is homemade brioche,that I made last week and I posted the,picture of it on the internet and,everybody loved the brioche but so,here's how to make bread pudding simple,steps you don't have to use brioche you,can use plain old white bread you can,use left over bread or you can use whole,wheat bread if you like but I find that,the most delicate most beautiful 3 bread,pudding is made from brioche so take,some butter I have butter at room,temperature in a bowl everywhere because,I bake so much and it's so easy to,spread if it is at room temperature and,butter generously but not not overly,generously a large about a 2 inch deep,casserole,I love these French chilies each baking,dishes I know the shape I love the way,they hold the food I love the,presentation it looks pretty on any,table so it is a lovely casserole nicer,than those last square lasagne dishes,for example just for a dessert it's kind,of pretty now in a big bowl and I'm,gonna need a big bowl because we're,gonna have a little bit more than a cup,and a half of milk a cup and a half of,heavy cream break for this sized loaf,I'm dis eyeing it but I think 5/8 so,break 5 fresh eggs,and discard the shells of course and,don't get any shells and your this is,the custard case for the bread pudding,and if your eggs are tiny I have some,bantams laying small eggs that would be,the size of this egg so cute eggs and,this hard time is really nice to have,some eggs in your chicken house every,day we're getting about anywhere from,forty to sixty sixty-five eggs and I'm,very grateful because I can feed a lot,of people with those eggs in my puddings,so here just a couple of this is a,dessert so you can add this probably the,brioche is already kind of sweet so has,sugar in it,about two quarters of a cup of sugar and,I keep writing flowers and sugars and,big glass jars like this at my kitchen,it's so handy to scooped in and up there,on top of my cupboard I have lots more,jars of stuff so just add this in a,stream,this is already nice and thick like a,customer base piece and you can also,access these recipes at Martha Stewart,48 now add your good hold and I happen,to have some heavy cream that had to be,used up what they're things you scream,for then up bread pudding and we're not,done we still having pathetic fish piss,and drip in there I want some grated,lemon rind use the great greater this,beautiful grater,it just takes the yellow flavorful part,of the rind off the citrus fruit lemon,you could use a Meyer lemon you could,use a regular beautiful blood point is,that add a lot of flavor to your print,pudding I remember I said you could use,different kinds of dried fruits unless,we can eat a bread pudding using dried,apricots and dried prunes really tasty,but today it's currants see it goes,right into the bowl don't throw that,away that's your lemon you can use that,for your tea and I've already started,grading this all right so I will finish,and then I'm going to use the juice of,the orange in the custard also and since,I'm going to squeeze this take as much,of this gorgeous skin off as possible,and then on the farm here we don't throw,those rinds away they go down to the,chickens chickens pick up these and eat,all that leftover rind and pulp and,hopefully have such a good time and,that's why their eggs are so yellow,squeeze it right in to make it easier to,squeeze with one of these fabulous,squeezers cut the full bowl this ends,off Oh what employers orange this is,look at that that will give lots of,juice and if you don't have one of these,squeezers again,Macy's tool wal-mart the tool wall at,Macy's online or in the stores which are,now shuttered for the time being you,have all of you are doing your exercises,doing your walking keeping your mobility,up because we don't know how long we're,in for here like this,no trainers no gyms so well and then I,have currents that have been soaking a,little bit of cognac butter dish you can,lay all your bread I even use the ends,of the bread because I know everybody,spilt up this brioche and it's so tasty,so I'm just layering it all in here,and as you layer then you can pour some,of this custard in the dish you want,everything so much if you can hear birds,in the background I also have a cage,full of breeding red Canaries right now,everybody's singing happy it's,springtime there and that's my favorite,ladle martha label oh boy does this,custard look amazing,this will be the most delicious most,atrociously creamy Saudis bread pudding,ever tasted spread those currents around,okay so shingling yo

Martha Stewart's Kris Kringle Bread Pudding | Martha Bakes Recipes

Martha Stewart's Kris Kringle Bread Pudding | Martha Bakes Recipes

a few years ago i made a mass production,of one of my favorite puddings it's a,pudding that i call kris kringle bread,pudding and it makes an irresistible,handmade gift for the holidays so i'm,going to start with the custard we have,five cups of heavy cream that have been,brought to a simmer add two cups of half,and half to the heavy cream,three quarters of a cup of vanilla sugar,you can't have too much really good,vanilla in this particular pudding so,three quarters of a cup the zest of one,orange,use a nice bright skinned orange,and two cinnamon sticks,and,to add a little bit more vanilla in case,the sugar isn't strong enough strip two,vanilla beans of their seeds and this is,the way you do it you slice lengthwise,and then scrape all this little,black stuff you can put the entire,vanilla pod in there too,okay so let that simmer now the fruits,themselves we have apricots,peaches,pears all dried all perfectly beautiful,we'll put those in a little saucepan and,seven ounces of prunes,and then,the secret,one and a third cups of very good brandy,turn this on low and just let the fruits,plump okay so now the custard itself,break up 12 large egg yolks and we want,to warm the egg yolks with a little bit,of the creamy custard mix you don't want,to cook these outright you want to,temper them,so we're just going to keep whisking,while we add the hot cream,and if you added too much of the hot,cream you would cook those egg yolks and,scrambled i mean you don't want to do,that,i think that's tempered nicely and,just pour everything right back into,the pot,turn the heat back on,sort of medium you don't want it too hot,because we do not want to burn or curdle,and it's nice to switch from the whisk,to a wooden spoon because when the,custard is thick enough cooked enough,when you rub your finger down the spoon,it will leave a nice clean mark,so pour this through a sieve into a,container this pudding uses brioche,very important to use a rich bread,so now pour the custard all over the,bread,so there are two pounds of brioche bread,cut into cubes in this particular recipe,this will make two puddings,and,fluff this up there's a lot of custard,and the bread is soft it's not day old,brioche we use fresh brioche for this i,like the fresh and mix in all of the,fruit except for a little bit to stud,the top,and stir this around,so you can see that this is sodden with,goodness that's bread just ready to put,into one and a half quart pudding bowls,buttered heavily and then sugared with,vanilla sugar each of the two bowls so,now divide the,bread,in half,i'm going to put a scoop into each bowl,put it right next to it,just one of the most incredible puddings,you will have ever tasted,and i don't say that lightly i mean it,add that leftover fruit to the top just,put pieces here and there on the top,just stud it,you can order dried fruits online,and then a little tiny bit more,of the,vanilla sugar on top,i would say oh maybe a tablespoon more,on each pudding and now we have to cover,the puddings with parchment so a round,of parchment,buttered,on top,and,the other one just like that i like to,use another piece of parchment,and parchment if you wet it,just soak it in some cool water,it gets soft malleable,and,you put this over the bowl so it's not,so stiff and crinkly,so you see how nice and soft the,parchment has become use a rubber band,and just,put it right over the rim of the bowl,and so you can really stretch it tightly,to be ultra sure that the rubber band,doesn't snap in the hot steamer,tie,securely with a piece of cotton twine,this is butcher's twine,and i tie a bow so i can easily untie it,there so once these have sat for 20,minutes so that all that custard is,absorbed into the brioche bread really,nicely put this in a roasting pan that,has hot water in it at 350 degrees,one hour,then you uncover the pudding and bake,until it's completely set about 30,minutes more and it'll get a nice kind,of brownish top,so now these are the finished puddings,wow do those look amazing,you can serve them hot warm,cold,and i always,love to serve the pudding with my,mother's favorite sour lemon sauce this,sauce is utterly delicious,and then,just dig in oh,it is so light and so fluffy,so flavorful and so,delicious so there's your pudding,another tiny bit of lemon sauce,and devour,enjoy

Decadent and EASY Bread Pudding Recipe

Decadent and EASY Bread Pudding Recipe

hey you're watching preppy kitchen where,i john canel teach you how to make,delicious homemade dishes to share with,your family and friends today it is an,amazing bread pudding with big cubes of,rich brioche spread completely saturated,by a delicate perfectly sweet custard,all enrobed in a bread pudding sauce,with just a touch of brandy in there,it's our secret let's get started first,off the bread so you're gonna want,enough bread to fill like an eight by,eight inch baking dish traditionally,bread pudding is a great use for stale,bread so if you have some stale bread,hanging around the house,make a bread pudding with it,however brian's mom is in town i want to,make her an extra special treat so we're,going to use brioche which is a rich egg,based bread,unfortunately it's not stale it's fresh,from the market so we're going to toast,it up really quickly after we give it a,cut cut your bread into roughly one inch,pieces look at this brioche oh my gosh,so rich in this dessert the bread and,the sauce are really the stars if you,love raisins you can of course add,raisins to bread pudding,toasted pecans there's so many delicious,things that can be added to this,trying to cut these pieces as,efficiently as possible,and they don't all have to be exactly,the same size at all i'm about to have,some virgo feelings over this bread,cutting,i'm not gonna lie so because i'm using,fresh bread instead of stale i want to,remove some of the moisture so we're,going to give it a quick toast in the,oven at 250 for about 10 minutes there,we go push that onto a baking sheet,if you want to skip this step just go to,the market and ask for like some stale,bread before they throw it out or feed,it to the birds into the oven 250 keep,an eye on it so it doesn't singe but,it should be fine while that bread's,drying out in the oven we're going to,make a simple custard that will just,fill every nook and cranny and bake up,into some amazingness here's the deal,three tablespoons of butter half a cup,of sugar two cups of milk i warm my milk,up a bit in the microwave first just so,it's not ice cold and half a teaspoon of,salt there you go all right we're going,to,mix this up a bit and then place it over,like medium heat and just scald it we,want it to be,almost getting to bubbling the butter's,already melted the sugar is dissolved,and once it scalds or you see just a,little bit of bubbling on the edge i'm,going to take it off the heat if you,love custard click up here for my eclair,recipe it is,so good and filled with the pastry cream,that's similar to this but a little bit,thicker so it can be piped,all right so it's scalded bubbling on,the edge we're all done taking it off,the heat and it'll need to cool down for,just a couple minutes,my bread's just out of the oven and it's,nice and crisp now so it's going to,accept that custard and really just be,amazing the custard is almost done it's,just cooling down before i add the eggs,and vanilla but in the meantime let's,just grease our baking dish,you have to go crazy here it's not going,to be really a sticky situation but a,little butter goes a long way in not,having,a mess,baking dish greased let's add in our,bread and,if you see any big pieces you can rip,them up kind of want to have less gaps,on the bottom so just push them around,and,if you have any extra bread left over,croutons just keep baking them hello,that's good what i like to do is just,take some of the crust side and place it,up on top so i have a little bit of,contrast,in the finished bread pudding and also,if i see any holes i can just fill them,in and,everything will be nice and comfy cozy,now i'm setting this aside,let your milk mixture cool down so it's,warm it could be like warm warm but not,hot so,you don't want to scramble those eggs,they need to be nice and silky not,chunky all right i'm going to add in one,tablespoon of vanilla right now if you,want you could add in a few tablespoons,of brandy or whatever else but i'm,keeping that for the sauce not for the,bread pudding okay now it's time for the,eggs let's whisk them in and we're gonna,be set,there we go so you can see,i still have a nice,smooth consistency it's not curdled or,anything,this is a matter of waiting so don't,rush it,and i'm gonna reserve about like let's,say a third of a cup of this custard,now we're going to carefully pour it,over the top try not to spill,i want to make sure there's no dry,pieces lurking around on top now i want,to show you,because there's all this liquid in here,we can begin pushing down some of the,bread because even though we try there,were some air gaps here so don't smash,but just gently kind of let the bread,find the the bottom of the pan,i have my reserved bit of custard and,i'm just gonna spoon that over the,topper pour it over the top just,because i can see a couple pieces of,bread that are dry and that's not the,life i'm living my bread pudding is,ready to go into the oven at 350 for,about 40 to 50 minutes you don't want,the bread

Barefoot Contessa's Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network

Barefoot Contessa's Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network

my vanilla brioche bread pudding though,is amazing my vanilla brioche bread,pudding starts with a custard just like,every bread pudding this is a really,rich one i've got eight extra large egg,yolks plus three extra large eggs okay,i'm gonna add four cups of half and half,this is seriously decadent bread pudding,but if you're gonna make it you might as,well just go over the top,i'm making a lot of it,one cup of milk whole milk,one and a quarter cups of sugar,this is bread pudding for a party,lots and lots of it,two teaspoons of good vanilla,just make sure you use pure vanilla,extract,the real deal,and just because you can never have too,much vanilla i'm gonna put a seeds of,whole vanilla bean in,just cut off the end,run your knife right down the middle,and then scrape out the seeds with your,knife,and that way you'll have both the flavor,of the vanilla but also it'll look like,vanilla which i love you know it's like,ice cream that has vanilla seeds in it,put it right in,it's gonna be really good,whisk it all together,bread pudding's really a very homey kind,of old-fashioned dessert it doesn't seem,that special but when you make a really,good one everybody wants to have it,okay that's the custard next the bread,so what i did was i took a 12 ounce loaf,of brioche bread that i just bought from,the store and i sliced off five big,slices three quarters of an inch thick,and then i took the rest of it and made,bread cubes out of it maybe about three,quarters of an inch thick and that way,bread pudding is going to have two,different textures i toasted them all,350 degrees for five minutes and it,takes the moisture out of it so the,custard gets into the bread makes a big,difference okay so these slices are just,going to go right into this pan,just like that i want to fit them all,together,just,break them up because it's all going to,be custard anyway,until you fit it into a pan okay perfect,and then the,cubes go right on top,and you'll see as it cooks the cubes got,kind of toasted on top so the texture is,really nice,so when the bread pudding comes out,you've got a nice custard on the bottom,and kind of the top of the cubes are a,little crisp,flavor is really important to me of,course but the texture is equally,important,okay now i'm going to pour the custard,on top and pour it on slowly,and it's just going to get absorbed by,the toasted bread,you can really use any kind of bread for,bread pudding,this is brioche but sometimes i make it,with croissant,if you raise the bar on the bread you,really change the quality of the bread,pudding,okay,i'm just gonna press it down,i'm gonna let it rest,and then bake,a little bit of patience is required but,it's so worth it first i'll put the dish,into a roasting pan and let it sit for,10 minutes just for the bread to absorb,the custard next i'll pour about an inch,of really hot tap water around the,pudding cooking it in a bain-marie means,it won't get too hot and it will cook,evenly,then i'll cover the pan tightly with,foil making sure it doesn't touch the,pudding cut a few holes for the steam to,escape,and put the whole thing in the oven to,bake 350 degrees for 45 minutes,when the time's up i'll remove the foil,bake it for another 45 minutes and test,whether it's done by inserting a knife,into the center of the pudding if it,comes out clean it's done and it is,perfect,so now you see why i do the cubes of,bread on top because it gets really,crisp those brioche cubes i'm just gonna,see if i can get it out of the pan whoa,this is a big one,i'll show you how i serve it,so i like to dust the top with a little,bit of confectioners sugar just a little,i wish you could smell this it smells,amazing okay just a little bit not too,much,okay here's how i'm gonna serve it i'm,gonna cut a nice big square i'll show,you you can scoop it or you can do,squares whatever you like,i kind of like the square thing,how great does that look nice and warm,and now as though that's not good enough,i'm going to put creme and gloves on the,plate but here's a trick for carmen,glass vanilla ice cream it's cremon,glaze that's been frozen all you have to,do is defrost some ice cream in voila,you've got creme anglais so just a,little drizzle on the plate around it,it's in the category of too much is,never enough,and i would say that's the best bread,pudding i've ever made,you

Martha Stewart Makes Custard 3 Ways | Martha Bakes S2E5 "Custards"

Martha Stewart Makes Custard 3 Ways | Martha Bakes S2E5 "Custards"

when one thinks of baking one usually,thinks of cookies or cakes or breads,but custards too are baked in the oven,today on martha bakes i'm going to show,you how to make three different,types of custard desserts we have a,creme caramel with a,wonderful caramel topping,we have the creme brulee which is,everybody's favorite dessert,and we have a cherry clafouti,claffuchi is a baked custard with fruit,in it that slices into wedges,and it's really like a crustless custard,pie,very very good today on martha bakes,three custards,baked in the oven,i had my first creme brulee at la cirque,restaurant when it was still in the,mayfair hotel,and that was about oh at least 25 years,ago,really delicious really creamy with a,with a crunchy top of,burnt sugar i'm going to show you how to,make a creme brulee but it's,very easy and very delicious now for the,custard,four cups of heavy cream and i'm using,an organically prepared cream this is,from ronnie brook farm it's just really,rich and gorgeous,and i'm always looking for the local,dairy,so here four cups of heavy cream,uh one vanilla bean split,and then you slit it down with the tip,of a knife and you press,very hard along the cut to release,those millions and millions of little,vanilla bean seeds and then put the,entire,vanilla bean right in the cream that,will infuse,nicely and to the cream add three,quarters of a cup of granulated sugar,this is a three-quarter cup measure i,love,this one,so here bring this to a,almost boil just so little bubbles form,all over the surface,and we need seven egg yolks,and the fresher the better,there so this will get mixed up a little,bit waiting,for the warm cream and while the,cream is heating i'll show you i love,these oval creme brulees these are,really beautiful,these hold seven ounces of custard which,is a very generous but not,overpowering size,and i've placed six of them in a shallow,pan,because we're going to put a little bit,of boiling water and,make a bain-marie a hot water bath for,the custards now wash your cream,carefully you do not want it to boil,over,it's just about ready what we're going,to do now is,temper the egg yolks with the boiling,cream,so we want just a little bit of cream,dropped into the egg yolks,stir while you're adding you don't want,to,curdle the egg yolks and they will,curdle if you add too much too,soon looks,very nice,there's the vanilla bean,smells so rich,and now just strain the custard into a,pouring cup,we don't want to waste any of those,vanilla bean seeds,they are heavier than the mixture so,they sink to the bottom you just want to,make sure they get into the custard,try to find nice plump rich vanilla,beans the madagascar ones are excellent,press the vanilla bean,so you would not want any of this in,your custard is a little rough here,and that's why you strain i'm going to,try to pour,see if i can do it without spilling,this should make exactly six custards,six creme brulees,and we're going to put this right into,the oven and,pour the boiling water so it comes about,halfway up the mold,so that simulates a nice steam bath for,the custards,it helps cook the custards evenly keeps,them,tender okay,40 minutes 300 degrees preheated oven,set your timer now after 40 minutes,you can see that the custard is set oops,hot,it shakes just a little bit but it is,not wet,remove each of the ramekins to a rack,they look so great i love the color,and now these have to be chilled,oh at least four hours or overnight,and now for the brulee the fun part uh,which means to,burn sugar on top of the creme brulee,just use plain granulated sugar,and put a thin but complete,coating over the top the sugar gets,applied right before you're going to,torch it,otherwise it might start to melt into,the custard itself,turn on your torch and then just start,melting the sugar and caramelizing it at,the same time,and these little torches are available,in places like the home depot,the hardware stores this will make a,beautiful glistening,crunchy topping,and that's quite a spectacular creme,brulee,now listen to this this is what you want,to hear,that that's the crunch and then when you,dig in,through that crust savor it,and pick up a little bit of the custard,at the same time,pretty fat,everybody will gobble up their creme,brulee,i'm clanking away here using my favorite,cherry pitter,and when cherries are in season whether,they are sweet pink cherries like these,or the sour montmorency cherries from my,cherry trees,i make clafuti claffu tea is a,custard-like dessert,filled with fruit traditionally cherries,and a little bit of cure saucer,for flavor this particular tirish is,made in france,it originated in germany and it's made,out of morello cherries,which in season are crushed and,fermented and made into this,strong flavored liqueur so here you have,your cherries all pitted,these are going to go into the baking,dish mafuti,originated in the limousine region of,france,which is below paris so your dish is,prepared,i'll just put my cherrie

Professional Baker Teaches You How To Make BREAD PUDDING!

Professional Baker Teaches You How To Make BREAD PUDDING!

let me start with the basic bread,pudding and you know it's a simple,comfort food but well-made absolutely,delicious so before I get into the bread,pudding I actually want to get my,raisins ready I love bread pudding with,raisins but I like to plump them up so,I'll pour some hot water over half a cup,of raisins and I'll get my dish set so,I'll just brush the dish with a little,bit of melted butter just so it doesn't,stick,now I've melted about four tablespoons,so about a tablespoon goes into the dish,and the remaining three tablespoons I,pour over four cups of diced day-old,bread depending on the style of bread,you use you may or may not want to cut,the crusts off if it's a really crusty,baguette it could end up being a tough,bread pudding so it might be a good idea,to trim the crusts a bread pudding is,essentially made of two parts the bread,base and then the custard so the,starting point for the custard two eggs,and one egg yolk I'll add half a cup of,sugar whisk this together,I'll add one and a half cups of milk and,one cup of whipping cream the whole,point of a basic bread pudding is to,keep the flavors simple so I add just a,teaspoon of vanilla and a quarter,teaspoon of ground nutmeg and lastly,just a pinch of salt part of the,convenience of a basic bread pudding is,that you tend to have the ingredients on,hand we go I'll pour this over the bread,cubes and what I like to do is set it,aside for about 15 minutes if you happen,to walk by it and think of stirring it,well then you go ahead and do that and,this is what it looks like after 15,minutes so take a slotted spoon or a,potato masher and actually break down,the bread a little bit now my raisins,have had time to plump up so I'll just,add them you can leave your bread,pudding plain you could use nuts you,could use diced Apple it's really up to,you and now the mixture is ready for the,baking dish the finishing touch a little,bit of cinnamon sugar sprinkled on top,in addition to the nice smell as the,bread pudding bakes you get a nice,crunch on top from the sugar layer this,bakes for about an hour in a 350 oven,and it'll souffle up and you'll know,it's done when it turns a beautiful,golden brown,and here's this beautiful bread pudding,out of the oven and you want to let it,cool for about 15 minutes before you dig,in but it looks so nice brought right to,the table it's just so delicate and,light and to think it all starts with,day-old bread

Martha Makes Delicious Dried Currant Bread Pudding | Homeschool with Martha | Everyday Food

Martha Makes Delicious Dried Currant Bread Pudding | Homeschool with Martha | Everyday Food

this will be,the,most delicious most,atrociously,creamy soggy,bread pudding you've ever tasted,hi everybody it is,breakfast at martha's,and this is one of my favorite things to,make i make it all the time actually,everybody loves eating bread pudding,and i vary the bread pudding,in different ways by adding different,kinds of fruit to it dried fruit,apricots dried apricots are delicious,today i'm using currants i was making a,lot of hot cross buns and i had some,currants left over and i thought oh,currants and brioche and this beautiful,bread,is homemade brioche that i made last,week,and i posted,the picture of it on the internet and,everybody loved the brioche,but so here's how to make bread pudding,simple steps,uh you don't have to use brioche you can,use plain old white bread you can use,left over bread,you can use whole wheat bread if you,like but i find that the most delicate,most beautiful,bread pudding is made from brioche,so take some butter i have butter at,room temperature in a bowl everywhere,because i bake so much and it's so easy,to spread if it is at room temperature,and butter,generously but not not overly generously,um a large,about a two inch deep casserole i love,these french pili-vite,baking dishes i love the shape i love,the way they hold the food i love the,presentation it looks pretty on any,table so,it is a lovely lovely casserole nicer,than those glass square lasagna dishes,for example just for a dessert it's kind,of pretty now in a big bowl now you're,going to need a big bowl because we're,going to have a little bit more than a,cup and a half of milk a cup and a half,of heavy cream,break for this size loaf i'm just eyeing,it but i think,five eggs,so break five,fresh eggs,and discard the shells of course and,don't get any shells in your this is the,custard base for the bread pudding so,that's three,four and if your eggs are tiny i have,some,bantams laying small eggs now look at,the size of this egg it's so cute,use two of those for one big one,and look at the color of those yolks,delicious,palm eggs,now i,forgot to get vanilla so i'm gonna use,my favorite other flavoring which is,brandy,i use that in my french toast,but i also like to use it in my bread,puddings,so here just add a couple of tablespoons,one,two,that should do,and,a couple of pinches of salt,that's good and then oh don't forget,this is a dessert so you can add sugar,and i'm going to add approximately,i say to this probably,the brioche is already kind of sweet so,um has sugar in it so i'll add about,three quarters of a cup of sugar,and i keep my,flowers and sugars,in big glass jars like this in my,kitchen,it's so handy to scoop in and up there,on top of my cupboard i have lots more,jars of stuff so just add this in a,stream to the eggs,this is already nice and thick so it's a,like a custard base basically,and you can also access these recipes at,martha stewart 48,and at martha stewart,on instagram,and now add your,a milk,and a half of milk,so good,whole milk,and i happen to have some heavy cream,that had to be used up,what better thing to use cream for than,a bread pudding,and now,whisk that,and we're not done,we still haven't put that in this dish,because it's gonna drip in there uh i,want some grated lemon rind,use the grape grater this beautiful,grater,it just takes the yellow,flavorful part of the rind off the,citrus fruit lemon,you could use a meyer lemon you could,use a regular beautiful,lemon,but boy does that add a lot of flavor to,your bread pudding,and remember i said you could use,different kinds of dried fruits last,week i made a bread pudding using dried,apricots and dried prunes really tasty,but today it's currants,see it goes right into the bowl don't,throw that away that's your lemon,you can use that for your tea,and i've already started grating this,orange so i will finish and then i'm,going to use the juice of the orange in,the custard also,and since i'm going to squeeze this take,as much of this,gorgeous skin off as possible,and then on the farm here we don't throw,those rinds away they go down to the,chickens,the chickens peck at these and eat all,that leftover rind and pulp and oh they,have such a good time and that's why,their eggs are so yellow,okay now i'm going to cut this in half,and,squeeze it right into,make it easier to squeeze with one of,these fabulous,squeezers cut the,bowl this ends off oh what a gorgeous,orange this is look at that,that will give lots of juice,use those muscles,and then i have,currents that have been soaking in a,little bit of cognac,just add those,and i think that is the custard,lovely,in your butter dish,you can lay all your,bread i even use the ends of the bread,because i know,everybody's gonna love this brie ocean,it's so tasty,so i'm just layering it all in here,use the ends on the bottom,and as you layer then you can pour some,of this custard in the dish you want,everything soaked,if you can hear birds in the background,i also have a cage full of,breeding red canar

Martha Stewart Makes Pudding | Martha Bakes S3E4 "Pudding"

Martha Stewart Makes Pudding | Martha Bakes S3E4 "Pudding"

there are many varieties of puddings and,today,i'm going to show you three recipes that,are baked in the oven,and one that is steamed on top of the,stove,you're going to want to try all of them,first this,delicious kris kringle bread pudding,it's flavored with,liqueur it has wonderful dried fruits in,it and it is custardy and delicious,and these beautiful little chocolate,poda creme,cooked in the oven in a bain-marie,smooth,as silk and the steam cranberry pudding,well i know you're going to want to,serve this at your next,turkey dinner and for those of you,looking for something light,and airy it's this steamed lemon pudding,cake,it is really fantastic all of these,and lots of tips and hints on today's,martha bakes,a few years ago i made a mass production,of one of my favorite puddings it's a,pudding that i call kris kringle,bread pudding and it makes an,irresistible handmade gift for the,holidays,so i'm going to start with the custard,we have five cups of heavy cream that,have been,brought to a simmer add two cups of half,and half to the heavy cream,three quarters of a cup of vanilla sugar,you can't have too much really good,vanilla in this particular pudding,so three quarters of a cup the zest of,one orange,use a nice bright skinned orange,and two cinnamon sticks and,to add a little bit more vanilla in case,the sugar isn't strong enough,strip two vanilla beans of their seeds,and this is the way you do it you slice,lengthwise and then,scrape all this little black stuff,you can put the entire vanilla pod in,there too,okay so let that simmer now the fruits,themselves we have,apricots peaches,pears all dried all perfectly beautiful,we'll put those in a little saucepan and,seven ounces of prunes,and then the secret one and a third cups,of,very good brandy turn this on low and,just,let the fruits plump okay so now the,custard itself,break up 12 large egg yolks and we want,to warm the egg yolks with a little bit,of the,creamy custard mix you don't want to,cook these,outright you want to temper them so,we're just going to,keep whisking while we add the hot cream,and if you added too much of the hot,cream you would cook those,egg yolks and scrambled i mean you don't,want to do that,i think that's tempered nicely and we,just,just pour everything right back into,the pot,turn the heat back on sort of medium you,don't want it too hot,because we do not want to burn or curdle,and it's nice to switch from the whisk,to a wooden spoon because,when the custard is thick enough cooked,enough when you rub,your finger down the spoon it will leave,a nice clean mark,so pour this through a sieve into a,container,this pudding uses brioche very important,to use a,rich bread so now pour the custard all,over the bread so there are,two pounds of brioche bread,cut into cubes in this particular recipe,this will make,two puddings,and fluff this up,there's a lot of custard and the bread,is soft it's not,day old brioche we use fresh brioche for,this i like,the fresh and mix in all of the fruit,except for a little bit to,stud the top,and stir this around so you can see that,this is,sodden with goodness this bread just,ready to put into,one and a half quart pudding bowls,buttered heavily and,then sugared with vanilla sugar each of,the two bowls,so now divide the,bread in half,i'm going to put a scoop into each bowl,put it right next to it just one of the,most incredible puddings you will have,ever tasted,and i don't say that lightly i mean it,add that leftover fruit to the top just,put pieces here and there on the top,just stud it,you can order dried fruits online,and then a little tiny bit more of the,vanilla sugar on top,i would say oh maybe a tablespoon more,on each pudding,and now we have to cover the puddings,with parchment,so a round of parchment buttered,on top and,the other one just like that i like to,use,another piece of parchment and parchment,if you wet it,just soak it in some cool water,it gets soft malleable and,you put this over the bowl so it's not,so stiff and crinkly,so you see how nice and soft the,parchment has become use a,rubber band and just put it right over,the rim of the bowl and so you can,really stretch it tightly,to be ultra sure that the rubber band,doesn't snap in the hot,steamer tie securely with a piece of,cotton twine this is butcher's twine,and i tie a bow so i can easily untie it,there so once these have sat for 20,minutes so that,all that custard is absorbed into the,brioche bread really nicely,put this in a roasting pan that has hot,water in it at 350 degrees,one hour then you uncover the pudding,and bake until it's completely set about,30 minutes more and it'll get a nice,kind of brownish top,so now these are the finished puddings,wow do those look amazing,you can serve them hot warm,cold and i always,love to serve the pudding with my,mother's,favorite sour lemon sauce this sauce is,utterly delicious and then,just dig in oh,it is so light and so fluffy,so flavorful and so,delicious so there's your pudding

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