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Hi, my name is Garly Hillard I'm here on behalf of Expert Village to talk today about making
bread pudding with a bourbon sauce. We're going to go through the ingredients to make
this bread pudding. There are different things, different kinds of bread you can use. Me working
in restaurants all my life and in New Orleans, you can use various things what we would always
use and a big staple in New Orleans is French bread. It's cheap, really easy to use as far
and you can have it for like a day or two and it's still going to work for you. Usually
what we would do is whatever we didn't use for that prior serves, we just stick on top
of the oven until the next day to make our bread pudding with. There is other things
you can use too, like today we got like a baggett a French baggett bread that works
really well too but you can do all various types of different things, ciabatta bread.
I've seen people use like cubed bread, cinnamon buns, all kinds of things so it doesn't really
matter what it is. As long as you have, there is different ways you can do, you can cube
it up, you can slice it, some people are different about the whole thing because they want to
cut off the crust. Which you are soaking it to begin with, so you really don't have to
cut it off so I guess that is something you might want to do, it's your own preference.
But just keep that in mind it can be a day old or whatever.