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Hi! My name is Gator Hillard and I'm here on behalf of Expert Village to talk today
about making Bread Pudding with a Bourbon Sauce. All right, we're going to move on and
talk about the ingredients that we're going to be using today. Today I'm using a French
Baguette. You have to usually get these at like specialty stores and stuff like that
because they don't sell them at like local, but I felt spicy, so that's why I went ahead
and get these. This is like a good alternative to a classical French bread we use in New
Orleans. I mean, it's basically like the same; it's just a little bit smaller. As far as
texture and everything, it, it's great to use. But that's what we're going to be using
today and you can use Chi Bata bread, you could use Cinnamon Rolls, whatever. There
are all kinds of various things you can use. Got a cup and a half of milk. You can use
like two percent, you can use vitamin D, I really don't prefer to use skim milk because
it's just like white water. I'm not going to use it. Sugar. Got one cup of sugar. You
could use just, I would, I would prefer to just use like granulated sugar. You can even
use like organic sometimes, that's fine, you just might have to add a little bit more if
your using the organic because it's not as sweet. Cream. Using three quarters of a cup
of cream. It's just a heavy cream. It's a lot easier to go ahead and do this than sit
over there and whip it yourself. I'm trying to make it easy for you guys. Six eggs. You're
going to use three whole in the bowl, and then you're going to use three more but you're
going to separate those eggs and I'll show you how to do that. We got vanilla extract,
and ground cinnamon. Basically you're going to be using a four-teaspoon and one teaspoon
of vanilla extract. Then just to finish it off, I like to leave my butter out. Like a
lot of moms that I know and stuff like that, my mother, herself, she does it, is they'll
just take butter and they'll leave it out all day because it doesn't really go bad.
Just, it's really easy, it softens it up and you can just throw it into a pot and it melts
really fast, you don't have to worry about anything. It's just, work in a restaurant,
you learn like short cuts and that's what I'm trying to like show you guys today.