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a recipe for bread pudding

Decadent and EASY Bread Pudding Recipehey you're watching preppy kitchen where,i john canel teach yo

Preppy Kitchen

Updated on Jan 18,2023

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

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Bread Pudding -Quick & Easy

Bread Pudding -Quick & Easy

so,go,you

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

How to Make Bread Pudding | The Basics | QVC

How to Make Bread Pudding | The Basics | QVC

When it comes to comfort food desserts, bread pudding leads the pack.,It’s easy to make and it uses up all of your leftover bread, so let’s make some,bread pudding.,We’re going to make a really basic bread pudding here today, but I’m going to give,you options of when you can add other flavors.,The most important part of bread pudding of course is the bread.,We’ve taken some challah bread here, which is of course an egg based bread.,Brioche is also an egg based bread.,Really tasty for bread pudding.,You’ll notice it has a bit of a yellow tone to it, but it’s sweet and super, super tender.,Makes a great bread pudding.,Cut the bread open and leave it overnight on a baking sheet on your counter, so it dries,a little bit.,Why?,Because stale bread absorbs things better, so when we put our custard on that bread,,it’s going to absorb all of those great flavors and then give it back to us when we’re,eating it.,So, bread is all cubed up and ready to go.,Let’s start by getting our pan ready.,We’re going to butter the pan and grease it so it comes out easily.,Nice little tip.,Always save your little butter wrappers.,Keep them in the freezer for when you need to do something like this.,The leftover butter on the wrapper is perfect for actually greasing a dish like this.,Okay so greased dish, bread, let’s make that custard.,So I’m going to beat up my eggs here, and I’m going to pour in my milk.,And of course because this is a dessert, we’re going to add some sugar and sweeten that up.,So sugar, eggs, milk.,Whisk that together until you can no longer feel the sugar.,It’s dissolved in the mixture.,Now, let’s add some flavors.,So, in goes some cinnamon.,That’s pretty classic in any bread pudding.,In goes a little pure vanilla extract.,I like to use the pure instead of the artificial.,And then we’re going to grate in some fresh nutmeg.,I love to grate my nutmeg fresh.,You can easily get these in the grocery store and they keep forever, so of course you will,always have freshly grated nutmeg, which tastes better than if you buy it pre-ground.,Whisk it together well, so you break that egg up and dissolve that sugar.,Now, let’s transfer everything to our greased pan here.,This is where if you were going to add some extra ingredients like raisins, which are,kind of traditional, or you could put some berries in there or even some chocolate chips.,Cut up some apple, drizzle some maple syrup in.,All of these variations are possible and you can make your bread pudding your very own.,You want to make sure this pan is almost overflowing with bread, and then we’re going to pour,our custard on top.,Now, once the custard is all in the bread, we want that bread to absorb that custard,so that when it bakes, it bakes evenly.,So you’re going to use your hands and press that bread down into the mixture.,This is when we preheat our oven.,We wait this long because this bread needs time to soak up that custard.,The preheating time for the oven is just about the right time.,Once this has sat for about twenty minutes and your oven is preheated to 350 degrees,,pop this in for about an hour.,It should smell fantastic in your kitchen and people should be waiting for that bread,pudding.,Let’s take it out and see if it’s finished.,So, to do that we are going to take a clean skewer.,We’re going to put that into the center of the bread pudding and it should come out,clean.,If it comes out clean with no messy pudding on there, then you are good to go.,Next step is to let this cool for a couple minutes.,Cut it into portions.,Serve it with some fresh fruit, maybe some maple syrup on top.,Sprinkle some powdered sugar and make everybody happy.,Thanks for watching.,If you’d like to see more of The Basics, click over here.,If you’d like to see everything I used in this recipe, click over here.,If you have any questions, comments, or suggestions for more Basics, put them down in the comments,section below.

Belizean Bread Pudding Recipe | How to make Bread Pudding | Eggless Bread Pudding

Belizean Bread Pudding Recipe | How to make Bread Pudding | Eggless Bread Pudding

hey guys welcome back to my channel this,is shirani today i'm going to show you,how to make belizean bread pudding,okay let's get started so for this,recipe you're going to need two cups of,whole milk,as always i'm going to have the exact,measurements in the description box,below for you,you're going to need one can of,evaporated milk,for all my longtime followers and,subscribers,i want to say thank you for watching and,thank you for always being here,and for all the new people i want to say,welcome and thank you for stopping by,and if you haven't subscribed yet i,would be glad if you would consider,subscribing,and be sure to click the notification,bell so you know when i upload new,videos,okay so the next thing you're going to,need is one can of sweetened condensed,milk,make sure you get every last little drop,of milk out of your can,i could help myself look at me coming,back with my spoon,every last drop,next you're going to need 1 3 cup of,brown sugar,4 tablespoons of melted margarine,one and a half teaspoons of vanilla,one teaspoon of cinnamon,and half a teaspoon of nutmeg,get your whisk and whisk this until,everything is thoroughly mixed together,i just wanted to taste it and make sure,that everything is good and oh my,goodness,the thing is so nice it tastes like rum,purple like i couldn't just drink that,right so,the last thing you're going to need is,16 slices of white bread,i mean it wouldn't be bread pudding if,you didn't have any bread right,and i'm just showing you here that i'm,using the back part of the bread also,i don't leave out anything,all you have to do now is stir the bread,into small pieces and drop it into the,milk mixture,let's talk about bread pudding,do you like bread pudding or do you not,like bread pudding,if you do give this video a thumbs up so,i know that you like it,and i'm only asking because i know bread,pudding is one of those things,it's like you either like it or you,don't like it and a lot of people don't,like it because of the texture,they like the way it tastes but they,just don't like the texture,and my hubby is one of them he just,doesn't like the texture he thinks it,tastes great but the texture is not for,him,so guess what you guys i have all this,bread pudding to eat by myself i know,don't worry about me that's not a that's,not a problem that's a good thing,but i have all this bread pudding so,what i did after i made the video,and eat a big slice of course,i cut up the bread pudding into portions,and i freeze it so whenever i'm ready,for a piece i'm just going to take one,out and let it out and then pop it in,the microwave so it could warm up a bit,and eat it and oh my goodness it still,tastes like fresh bread pudding,so after i put the first half of the,bread in there i like to just use my,spoon and press it down,so the bread could soak up the milk and,make space for the rest,if you haven't been following me on,instagram yet you can do so at cooking,with shirani,i'm always sharing stuff in my stores,over there so come follow me,if you make any of my recipes you can,tag me on any of my social media cooking,with shirani,or you can message me privately i always,get a lot of messages from you guys,sending me pictures of my recipes that,you create,so thank you all so much i love to see,them,and i always answer everybody so,maybe one day i won't be able to do it,but right now i can,and i love to read all your messages and,see all your pictures so,thank you so much for doing that,again you'll want to take your spoon and,press down the bread so it could soak up,all that milk and then you're going to,let it sit there for a little bit,right now it looks like that's not,enough milk but it is the more you press,it down the more the bread will soak up,the milk and then it will start to mash,up and that's what you want,let this sit on a counter for 10 minutes,after the 10 minutes is up i'm going to,take my potato masher and mash the bread,and especially the edges of the bread as,you can see those are sticking out i,want to make sure all that get mash up,and i don't want any big pieces i want,everything to get mashed,and then i'm going to add a secret,ingredient to it,you just want to mash this as fine as,you can get it you don't want to have,any chunks in there,okay so the secret or not so secret,ingredient,is some raisins,and this just makes it so good i just,love when i get a bite of the bread,pudding,and then there's a little surprise and,you get some raisins and i don't like a,whole lot of raisins in it,because sometimes it could overpower the,bread pudding but just enough reasons so,you get a little bite here and there,just scrape down your bowl and give that,a really good stir and then we're going,to bake it,next you're going to grease your pan and,i'm just using some cooking spray to do,that,and i'm using an 8x8 pan,oh my goodness i was struggling because,this bowl was so heavy to hold up,put this in a preheated 350 degrees,fahrenheit oven,and let this bake for one hour

How To Make Trini Bread Pudding | Foodie Nation

How To Make Trini Bread Pudding | Foodie Nation

a little bit of bitters right right,stuff that just to give it a little yes,another what that's guys for watching,how to food Anisha where we would easily,all the how to's about your favorite,trend Meganium cuisine so today,chef Jason and I will indulge our sweet,tooth's with bread pudding let's get,baking,alright guys right weather is great time,it's that time I mean we always do not,ECB the Schism we decide to development,in city sweet yes something that's truly,current be on so let me give bread,puddin it was like the greatest way to,use the bread ribs,yeah old bread steal bread olive oil I'm,talking about in the crib man we always,have bread in the refrigerator Nicole,tell me it's like hot to make a very,decent out of it so it came out of that,necessity so it's basically how to be,economical what we already have at home,bio means it so whatever subpoena and,equipment Mosul Jody even throw the,islands leave bread pudding I actually,learned how to make bread pudding from,bring it up okay it was amazing to for,her to teach me that so I'll shave it,everyone out here so let's get started,on that so so what's up almost thanks,you need to crack your eggs into your,board basically what you're making is a,custom so you need to just basically get,all these ingredients together,let me help you know well that would be,egg-cellent,you all know your game jokes here on the,set which have been I guess it's not,that it's not a serious really it's just,one of us want to teach you all the,fundamentals,yes I need you to start to whisk up,those eggs as you must get up you will,be breaking down the whites and the,yolks the whites in the recipe basically,give you leavening power so does the,horse asleep put in cooked rice okay,you'll provide richness important jazz,you whisk it all on you break them down,what I'm gonna do is add a little bit of,white sugar inside yeah so it's a,giving that to some degree with OD fat,but I like to say that because what,you're doing is using the abrasive,adjust off the sugar against the yolks,yeah to create this nice custard so all,those who make kids you know it has that,seam metal of you would use the sugar,and the fats picks up inside of it right,normally properly goes okay so we're,going to need some milk inside there,please and give me a little bit of,action in your wrist you know you do,this far better than me I do better than,me I'm only leading risk up oh my dear,oh you doing so what do you do then oh,you picked up my mixer when we are doing,it the traditional we right no any,traditional sometimes we use tools and,machines but good old manually ways but,sometimes all we can do you okay man,you're a left-hander the parentheses,when no one is doing it and they're not,- right yes continue I know everybody,loves my jokes,so as you break it down you can really,texture if it's get a little yeah,because inside there this base is,similar to that of an ice-cream base you,know it's of course not in the essence,of that what it is so if you make like,custards at home or creams for fillings,or ice cream yeah so generally what,started you it keeps it up it'll get,thicker in this case we're not hitting,it at this point it'll cook in the oven,a vanilla essence put that inside yeah,actually bringing in our flavorings of,this right but if another comes in we,want to put in a little bit of cinnamon,we love that five cinnamon roll and warm,that won't definitely throw any holidays,and I guess that's why we would use this,one of these it especially when people,come over and equipment also because,it's very competent and well yeah how's,that want it speaking about that that,spice up just lingers in the back not,Mary love my woman,the smell of it alone is still a little,bit goes a long way yes pretty much is,sort of space that you are fancying you,could,inside here so I want to ask you about a,specific one that I knew we knew a lot,about and turn that Champa be tonka bean,how does that work and everything really,good aside you had tonka bean ice cream,I've had it in sweet breads is that a,little spice it's on a party grow some a,tree falls you crack it open any answers,very simplistic any lights or nutmeg,correct and that is something I mean,obviously the translator on Somerville,Island music I'm very proud about it,great everyone has a bit of a specter so,we could put put it inside this not,about them a little bit right right,stuff that just to give it a little yes,give it a lot okay it's got it it's,great to disease something about salt,works well in desserts you know workers,it brings out the flavors no contact is,it really brings your palate at a,neutral state where literally you can,define what is sweet and what a salty so,you're gonna solve this idea pushes on,amps of sweetness that you put such as,the vanilla and the other spices okay as,you get after together like that you can,see that is coming really really nicely,again I can feel the texture very good,so it's gonna get a little proven oh it,is we're

Bread Pudding

Bread Pudding

welcome to Dave's tiny kitchen today I'm,going to be making some good,old-fashioned bread pudding it's a way,of using up some stale leftover bread,while our bread and making some pretty,note oh before we do that um many of you,who live in Plymouth will know about,Boogie Nights which is a government,surplus space and I just want to show,you I went there yesterday for a first,time in maybe 15 20 years but look what,I bought look at that baby an absolute,beauty stainless steel roll Navy huge,cooking spoon with the thing on it for,when you're at sea it hangs up I wrote,that 2.50 bargain can't beat it,Boogie Nights get down there check it,out on with the cooking let's crack on,so the ingredients for our old fashioned,bread pudding um as you can see here,this is 500 grams of old just ordinary,house along with that we've got 500,grams of mixed dried fruit this is some,apricots that I've got up on the top and,got some some Tanner's and currents,underneath so there's 500 grams of that,as well as 500 of the pressure eggs,beaten for in a minute,a teaspoon and a half of mixed ground or,ground mixed spice mixed voices which is,the kind of cinnamon and nutmeg kind of,stuff 140 grams of light Muscovado sugar,as you can see this is not like this is,dark Muscovado or don't have any light,dark it is along with six hundred mils,of milk step 1 we chuck the milk onto,the bread nice and easy huh,my name is ooh bad remember the teaspoon,and a half of the spices done not,Muscovado and not the eggs not yet in,fact yeah Ingles all the fruit next bit,is zero bit will you get dirty but then,will you get down into early with it get,your hands in my hands are clean I've,washed them and you spit all this,together we check in the Muscovado now,and we chuck in the two beaten eggs no,then then we mix it all up and we let it,stand for 15 minutes,okay 15 minutes of pass we're back again,prop this in remember this isn't some,kind of luxury dessert this is a way of,using up some stale bread and if you,don't have a lot of money or even if you,do have a lot of money it's a real nice,dessert something you can eat code for,several days you can take a piece to,work give some to your friends whatever,you like to do that's what I do,there you go that is now ready for the,oven,nearly I'll get that in a minute but on,day you sprinkle this with ideally,Demerara sugar but as I've used,Muscovado sugar in there instead of fat,or dark Muscovado instead of light,Muscovado I'll be just spreading it,three or four teaspoons of ordinary,granulated sugar on the top,and ten minutes before it comes out of,the oven have a little check you may,want to do it another little spread with,sugar or not that's it that's ready for,the oven now if you've got a fine oven,it's 160 on fan if you're a non fan oven,180,this is Scioscia so put the chart off as,usual and orgasm one I'll put the chart,this goes in the oven for about hour and,a half,come up here board for about an hour and,a half in the oven I'll set my timer for,an hour set and then I'll check it then,if it's looking too Brown um just a,sheet of wood you call it,tin foil aluminum foil to you and over,the top just to stop it from darkening,but that's it come back in an hour and,hopefully it'll be nice and quick answer,to a question I've received I tend to,perhaps talk as if I'm showing my videos,too um basically America as opposed to,Britain but my videos are for everyone,um but the majority of people who have,subscribed to me or are American and,there abouts,so I've got a few subscribers in this,country and but you know you can now you,can easily work out the conversion it's,harder to convert from another country I,think to the the measures that were used,to then it is to do the other way around,I think as time goes on I mean I'm,picking up the system of cups and things,like that now I tend to think in those,kind of dimensions because it's nice and,simple it's not an exact 500 grams or,470 grams it's 2 cups and you've got a,cup measure so I just find it easy I,refer to things because we've got that,difference in the language,aluminium aluminium and so on and so on,so it's just them of no prejudice either,way food is everything let's enjoy,there we are one bread pudding fresh out,of the oven absolutely red hot of the,moment to sprinkle a little sugar on it,we need to leave that for at least a,half an hour no to cool down a bit,before we can cut it and try a slice or,even tomorrow but let's let it cool down,at the moment it's really read a hot,really soft so let's they do its thing,and we are whole cool don't you,excuse me or cool down bread pudding,quite a hefty lump quite dense really,moist all you need nice cup of tea or,coffee then this big boy,hmm,welcome to Dave's tiny kitchen today um,I always do the sink freakin start today,and I've got to stop saying out that's,got to stop

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

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