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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. Okay, we got all the bread cut up.
You just want to like basically line it around, like if you had it sliced, you'd just like
layer it. You could take like a little bit of your liquid, and just pour like a little
bit on it. It's even easier to stick it in like a big measuring cup or like a big pitcher
or something. But I decided to go ahead and cube it today. It just makes it really easy
for all the liquid to go through it. So, what we're going to do is just, make sure you got
it whipped up real good again, mixed up. You might have a little excess liquid left, it
doesn't really matter, but what you want to start doing, is just pouring that in, and
that's all butter right there but obviously that will melt. Okay. I went ahead and poured
the custard in there. I decided I had like a little bit of bread left over, sometimes
you just have to, you have to adjust like your recipe. Now earlier when I told you guys
like what the measurements were, like your cream, your sugar, your vanilla stuff like
that, various bowl sized too will change it up, okay? So what I did, was I took the original
recipe that I had, I stuck the bread in, I didn't feel like it was enough bread, so I
added some more, and I didn't have enough sauce, so I went ahead, I made another batch,
and just like I said, just use the same ingredients that you had before. If your bowl is bigger
than this or smaller than that, you just have to go by visual, just like I went back to
the whole thing in New Orleans, not everything is measured. But as long as you stick with
that, it'll be fine. Just stick with the original ingredients and mix it up, stick it in. But
the main thing you're looking for, let's see if this time we can make it happen, yeah,
is that you want to cover up all that. Basically what you want to do is you just want to push
down on the bread itself. You want to make sure all this gets wet, it all gets wet. I
know it looks kind of funky, but it is just perfect at the end. Make sure all that gets
soaked. Because if not, your bread is going to dry out and it's going to burn on top.
Like these ends right here, like the crust or whatever, if it's not wet, it will burn.
That's something you don't want to do. That's good! Just like that. So like I said, sometimes
you're going to have to go to like a recipe and, as long as you have the ingredients you
could just double it, whatever else just to, to make up for whatever kind of loss you had
as far as the sauce goes. But, that's what you're mainly looking for is just to make
sure that all the bread is soaked before you pop it into the oven because you don't want
any dry bread in there.