How to make Delicious Bread pudding

hi everybody everybody I'm back and today today Junie young is gonna show you all how to make bread pudding I'm gonna show you all how to make bread pudding Jena young style you all asked for it you said Gina Gina can you please show us your version of red pudding and that's what we're gonna do we're gonna have fun in this kitchen we're gonna make some amazing bread pudding and I'm gonna show you how to make a very simple vanilla sauce let's get started so then let's look at our ingredients you're gonna need eggs as well as sugar you will need a pinch of sea salt you will need either a vanilla bean or vanilla extract you're gonna need some butter milk and heavy whipping cream if you don't decide to use the heavy whipping cream you can always use half in half I have some raisins the raisins are optional and you can use a golden raisin if you'd like as well and if I didn't mention sugar so right here I have some beautiful brioche bread and this brioche bread has vanilla going through it like a vanilla flavoring going through it I figured since I already have this at the house why not use it and let it you know instead of letting it go to waste I have this one here this is the chocolate marble and what we do with this at the house is we just we have this with our coffee in the morning and it's absolutely amazing you can slice it up and toast it in the oven or you can just simply slice you a piece and dip it in your coffee but we're not going to use this chocolate one okay so I have brioche and then I have French bread here I let the French bread sit out overnight so it's about two three days old okay it still has some gift to it but since I've left it uncovered it's starting to get stale and the best bread put we'll be found when you're using a nice stale bread any type of bread would be fine when you're making bread pudding if you wanted to use something like raisin bread that would be absolutely amazing Italian bread if you wanted to use cinnamon buns anything that you want to use to make a bread pudding you can all right so the first thing that we want to do is let's start to chop up our bread now some people just like to kind of pull it just like this in this manner break it apart and you can do that okay you do that I have a pan here and we're going to put my bread right down in there it doesn't matter what size pieces you pull apart just as long as your bread is all torn up okay now there's a lot of people see that there there's a lot of people that like to take this outer part the crust off I don't me personally when I have a nice bread pudding I like for the crust to be in there because it gives you a little bit of a chew if you can understand what I'm saying all right so now so you can pull it apart like that or you can simply do it this way all right and you can chop everything up when you do it this way your pieces are most likely to be all the same size okay sometimes I pull it apart today I feel like cutting it so we're going to do just that and I'm gonna do the same thing with this vanilla brioche okay I hope that you all are having a great day today I hope that you all are having a great work week as well anybody have anything special planned for the weekend let me know in the comment section I love hearing what you all do for your weekends and how you all enjoy your days off it's really interesting to see the different things that people do for their days off or their weekend okay we're just going to cut this just like so and what I'm going to do is I'm going to actually throw this bread into the oven on 375 degrees probably for a good eight to ten minutes I just want to kind of dry my bread out even more when you dry it out it'll soak up the custard the way that you want it to okay it'll help for your bread pudding not to be too mushy and I'll tell you I'll show you what I'm talking about when our bread pudding comes out from being cooked whoo I tell you one thing this bread smells amazing mmm just like so now since I'm using the brioche bread typically I would use one and a half of these and I have my other one right here ríos bread I'll see how much bread I have in my pan I might not need the other halves so we'll just look at it the reason for me putting my bread into this pan here is because I want to make sure that I have enough bread for my bread pudding to fit my pan so you measure it out you kind of measure it out in your pan just like I'm doing okay and you can see let me bring the pan a little closer you can see that this pan can hold much more bread and you know it's gonna soak down a little bit once we put our mixture in so let's take out our beautiful brioche come on out of there baby I'm wanting to eat it beautiful that piece right there throw it right on there anything in your kitchen let me show you all the inside of this if you all never tasted this before you absolutely must try it you can find it in the bakery section at Walmart let me show you the vanilla look at the vanilla flavoring going all through can you see that right there and then right there amazing it's so soft look at that see that there I live for this stuff we buy this a lot at Walmart y'all never had this before you better you better try it and I can just imagine how delicious this is going to make my bread pudding and even the chocolate one I'm just not in the mood for chocolate today but if I was I would definitely put my chocolate one in here but that chocolate one is the one that we normally have with our tea and coffee in the mornings and sometimes in the evenings out on the porch drinking a cup of coffee just like this you know I see someone do a recipe for bread pudding let's move my sugar aside and they used corn bread and I thought wow that's interesting I wonder what it tastes like I think me personally I think I'll stick with my bread but it was really interesting and there's people that do bread pudding recipes with the Krispy Kreme Doughnuts those of you that are familiar with my channel you will know that I already have a bread pudding video up but I wanted to do a second video because I'm not happy with that video I'm not happy with the way the bread pudding turned out so we're gonna do this one and we're back for redemption honey you hear me this bread pudding is gonna be amazing it's gonna turn out delicious and perfect now let me show you something now I feel like I have the perfect amount of bread see how it looks hi it looks like it's a little too much for your pan but guess what it's not because like I said don't forget we're going to put all of our mixture in let's get some of that vanilla bread down in there and bring some other other bread up so everything can be well incorporated so this is gonna go in the oven for a few minutes just to dry out you're not gonna put a loyal you're not gonna do anything to it it's put in the oven for a few minutes okay so once we do that I'll be right back okay everyone our bread is in the oven if you decide to use raisins you want to rehydrate them okay so what I'm gonna do is I'm gonna put some you can put some hot water in here or boiling water just for around about 10 minutes and they'll start getting nice and plump and juicy okay we have our water in here nice hot water just right out of the faucet like I said a few minutes in this water but you want to make sure before you put your raisins in that you drain the raisins because you don't want to put that water into your dish now if you're that person that says I gotta have me some bourbon you know Jack and I have me some bourbon in my bread pudding then what you'll do is you will put bourbon on your raisins to rehydrate your raisins okay and that bourbon flavor will go all throughout your beautiful bread pudding okay as a lot of people like to have the Bourbon in their vanilla sauce or going throughout their bread pudding me personally I can pass on okay so here's what we're gonna do we are going to take and we're going to whip our eggs and our sugar together so we're going to use one and a half cups of granulated sugar alright there's one there's a half all right and then we're gonna do our four eggs that want to crack my eggs into a separate Bowl just to make sure you have a nice fresh egg and also to make sure that we don't have any eggshells because if I was to crack one of these eggs into here and the eggshell was in there literally we'll have to throw everything away so you crack it in a separate bowl and then you don't have to worry about that okay crack for me baby nice beautiful bright innings now you can do this part in the hand help with the hand held mixer or stand up mixer or you can just use a whisk like I'm going to do let me grab my whisk so we're going to put our four and these are room temperature your eggs must be room temperature when you combine them and whisk them sugar okay we're gonna leave use a little bit of elbow grease here like I said if you wanted to you can use a stand-up mixer or a handheld mixer but I don't mind getting that extra egg exercise so we're just gonna go in mix it up until this becomes a little light and fluffy and it'll become like a pale a beautiful pale yellow okay and this will help by taking the time to mix this up well you want to do this for at least five minutes when you mix this up well like this you're going to get a nice Airy fluffy bread pudding versus the really really dense ones now me I absolutely love a dense bread pudding but I like for it to be fluffy as well you'll actually see because I'm gonna cut down into it and we're gonna give it a try will let you see the consistency okay and you'll see the difference in the bread pudding just some elbow grease in there don't be afraid to mix that bad boy got about three more minutes I'll be right back okay everyone so the butter that we're going to use is four tablespoons of melted butter okay so I've melted it and I want it to cool down a little bit before we put it in here because I don't want to scramble my eggs so just let it cool down for a couple minutes so you can see how the texture has changed it's nice and velvety and it has a bright kind of a pale yellow that's what you're wanting now we can put vanilla get you some vanilla in here a teaspoon and a half or you could use vanilla bean in your just scrape the vanilla beans now I don't know about you all but I like a nice amount of vanilla I'll tell you all the measurement but I'll go way over because I absolutely adore vanilla I love the smell and it makes everything taste better right so why not okay now we're gonna need four cups of liquid so I'm going to use two cups of our milk you can use whole milk or 2% or whatever type of milk you like to use I'm going to use two cups of this 2% let me set it on a flat surface okay awesome and then we're going to use two cups of heavy whipping cream like I said in the beginning if you didn't want to use the heavy whipping cream you can use half and half I'm just a little bit shy from four cups a little bit more heavy whipping cream is something that I always keep in my refrigerator because I adore it really I do okay there's that so then we have our four cups put that right in there if you want to make a much much much richer flavor and your bread pudding you can use all heavy cream or all half-and-half okay trust me when I tell you this and that is cinnamon and nutmeg if I use nutmeg I'm gonna use a teeny tiny bit cuz I'm really not a fan of nutmeg but I love cinnamon I'm gonna grab it right now okay everybody let's put some ground cinnamon in when I put cinnamon and I just put some in okay just like so and you can see that I've taken the bread out okay let me show you and it didn't take long and it doesn't have to brown just dry it out a bit see that just like so so there's our cinnamon I am going to use some nutmeg you can see how much I use nutmeg not very often but we are going to use just a tiny bit a thirty bit will go a long way that's the mistake that a lot of people do when they use nutmeg they use a little bit too much and then people can't understand the flavor that's all I'm gonna use that's enough for me all right so let's mix in our beautiful nutmeg and cinnamon and this is what you call a custard base okay smells amazing and then my butter has cooled down we're gonna drizzle some man and just keep stirring it just like so okay and you have your starter your custard base then I put a little bit of sea salt in let me show you it's crazy because a lot of people don't understand when you put a pinch of salt in desserts it kind of brightens up all of the flavors it brings out the sweetness and you see that's just a little bit you don't need a whole lot of salt okay so there's that aspect now what we're gonna do is let's bring our bread into the equation and let's start to pour a beautiful mix let's let's take the water off of this first okay everybody let's have some fun what I like to do is I like to put my raisins it now some people like to layer the raisins put them you know in the bottom you know in the middle and then some on top I like to put mines on top after everything has soaked it okay I just it's just a way I like to do it but you can put yours in at any time now let's go ahead and put our beautiful cream mixture on top of your bread and be sure to cover all the bread okay really it's that simple you have bread pudding it's simple it's a lot of fun the kids can get in the kitchen and help you with us and lesson here it's going to taste so good trust me when I tell you this amazing so then you can take a rubber spatula or your hands onto your bread you know in this manner to make sure that all of your bread get some nice and soaked now I'm gonna let this soak for an hour before I put this in the oven absolutely you can do it for half an hour okay but the key is to successful bread pudding is letting this bread soak in to that beautiful mixture letting the mixture get married with this bread get nice and happy and engaged with this bread and you want most of the sauce to be soaking up okay so here in about an hour I will come back we're going to put this in the oven and then I'm going to show you how to make a beautiful vanilla sauce be back before we go any further I don't want to forget my beautiful raisins and I will put some down in like I said I like to do mines this way it just for some reason I just like to do it this way you know and then I can be assured that all of my raisins are not going to be in the bottom or at one side they're going to be visible on the top close to the top to where I can see them okay my hands are impeccably clean I'm telling you one thing my mouth is watering and I am so excited for this recipe so excited to be able to share my recipe with you all look at this in 1 hour I'll be back to show you this but we are going to make our beautiful sauce right now okay everybody so I decided to wait the full hour before I made the sauce so it's been an hour and let me show you just how our bread has soaked up our beautiful cream sauce that's what you're wanting that's what you're wanting okay so then this is going in the oven let's get started on the cream sauce all right now okay everybody let's start our sauce so right here I have five beautiful large egg yolks room-temperature I have 1 cup of granulated sugar we're gonna put some vanilla and we're gonna use 1 cup of milk and 1 cup of heavy whipping cream okay so if you wanted to do 2 cups of heavy whipping cream you can if you wanted to use half and half you can really up to your discretion but when I do this I like to use half milk 1/2 cream 1 cup each so now I got a little bit excited and I went ahead and crack the eggs but what I originally wanted to do and I'm gonna do it with this egg here I wanted to show you all how simple it can be to take the whites out of your egg now there's a couple of ways you can crack it right once you crack it you can just do like this until all the whites come out just keep moving the egg to each different shell until the whites come out or you can do it this way okay watch this you can take it put it in your hand kind of open your fingers a little bit and the egg yolk will not come out the only thing and you see how my fingers are open a little bit only thing that will slide out is the egg yolk and you can save those egg yolks and make a nice white omelet if you'd like and then you're left with nothing but the egg yolk all of the whites are gone okay so if you all were curious that's how you do so the first thing that we want to do is measure out your 1 cup of milk and your 1 cup of heavy cream which will give you 2 cups of liquid all right there's one cup I'm gonna use this a little bit cuz there's just a little extra left alright that's a little bit over but that's fine okay let me throw this away yes I want to get that a nice lift let's come over towards the stove we are going to cook this milk in our cream okay everybody what we're gonna do is we're going to cook our cream in our milk you want this to come up to a really soft boil and what I mean by a soft boil is you'll start to see bubbles around the edge once you see bubbles around the edge that's when I want you to add your other ingredients so that it's not done wrong because if you do this wrong it can turn out wrong and it'll turn into scrambled eggs okay so the first thing that we're going to do yes we want to so I have this on a medium-high as soon as I start to see the bubbles I'm gonna pull it away well let I tell you what I want you all to start yours on a low heat okay start this on a low heat this here we want to mix our five egg yolks only in with a cup I'm gonna start off mixing this very well with the fork and then you can go in with a whisk okay now this here you really want to mix it up well okay it'll start to get a whole different texture and become a bright beautiful velvety color okay and I'll show you that so take the time to get it well incorporate it just like so and then we'll start to thin out all right so I'm going to keep on mixing okay can you see how it's starting to give it a little bit more thinned out okay you can see that now I'm gonna keep going until it thins out even more it gets even brighter now we're gonna incorporate some vanilla not too much but you all know me I love that vanilla get it in there mix it up just like so okay the Aiken sugar mixes it's really mixture is really starting to thin out and this is what it should look like beautiful okay everyone some bubbles towards the edge now is the perfect time you want to start tempering your egg mixture because if you think you're gonna pour this in here you're gonna get scrambled eggs if you think you're gonna pour all this in there you'll get scrambled eggs so here's what you do you temper it we're gonna just pour a little bit and what we're trying to do is we're trying to bring the eggs and the sugar and vanilla up to the temperature of the milk and we're going to do just that by putting a little bit in at a time okay and whisk in it well don't make a mess like I did well it's okay we can clean that up okay once we've brought this up to the temperature of the mixture that's in the pot the milk and cream then we can pour all of this into our pot okay let's go one more round just like this and then we're going to turn our milk and cream this is tempered let's turn our milk and cream on low low low and then we're going to put all of this down into our cream and our milk this has been tempered correctly now scrape all that goodness out of there all right and just whisk it I'm gonna get a spatula so I've turned my pan up a little bit higher just a little above low and we're just gonna cook this very slowly until you get a nice thick cream sauce and this will happen very quickly I'm going to use a little bit more vanilla just because I want to this right here is what you call vanilla sauce or creme Anglais I'll come back after it's thickened you want to make sure that you keep stirring this vigorously until it's nice and thick our sauce is starting to get nice and thick and you're going to see a little bit of frothiness but that'll go away after you turn your sauce off okay everybody let's check this and see if it's nice and thick in the way the check it is see if it coats the back of the spoon okay and what I mean by that is you're gonna take a spoon and you're gonna do like this and if the line holds open it's thick enough see that beautiful I believe that term let me think of my culinary skills I believe this term is nap a nappy or nap a when it stays like that perfect let's take it off amazing oh and it tastes good oh I seriously have to taste this one more time guys it's amazing it's so thick it's so creamy and you taste the vanilla flavor this is gonna be beautiful on top of our beautiful bread pudding mm okay so I wanted to show you all that that most of the foam is gone now and now you can see that beautiful yellow color and if your phone doesn't leave quick enough for you you can just skim it off the top okay everybody look at this beautiful beautiful bread pudding you put your fork in there it comes out nice and clean it's done this cook for an hour and 15 minutes oven temperatures may vary I want to let this cool down for a few minutes and then we'll slice it up we're gonna pour our beautiful vanilla creme anglaise sauce on top we're gonna say a prayer over this I'm gonna let you all know what this tastes like look at this everybody let you see down in there Lord Jesus we thank you for this meal today all your mercy and your understanding please forgive us for our sins come into our hearts and make you our Lord and Savior thank you for this food today amen yeah take a look take a look at this this is what its gonna look like amazing nice and crispy and golden brown on top and perfect in the inside can you all see that texture beautiful let's put our cream on there Amen if I didn't already say Amen I have my plane on the top of the bowl so that is closer to the camera let's dive in right now look at this oh just pour that beautiful creme anglaise just like so wait girl you are something else in that kitchen oh my goodness you better make you some if you all enjoyed this video give me a thumbs up and if you haven't subscribed make sure you subscribe make sure you click on their notification Bell see you can be notified every time every time do you young uploads and as always god bless you all thank you all for watching good night [Music] you just don't know oh my word how delicious this is mMmmm if you all follow if you follow these instructions you will be happy and as always god bless you all thank you all for watching good night hmm that's good what about this mmm oh my goodness whoo

Channel: In The Kitchen With Gina Young

Views: 683,267

Keywords: #breadpudding #Godisawesome #Godiisgreat #Godisgoodallthetime

Id: 5QohGU2JPqc

Length: 33min 43sec (2023 seconds)

Published: Thu Aug 15 2019