Classic Bread and Butter Pudding With Custard | How to Make Bread and Butter Pudding

[Music][Applause]Happy New Year and thank God it is 2020I kind of had a rough time in 2019 andI’m just super stoked for this year it’sgonna be great for me it’s gonna begreat for you and gonna be great forthis earth we live on I’m just feelin itI’m just feelin this year I’m feelin itbig time so don’t worry both bourguignonis gonna be next and I have a veryspecial announcement we are gonna behaving a celebrity guest on this showthat’s right for both bourguignon sostay tuned for thatso today is my first collaboration videowith one of my favorite cooking channelsuncle Matt’s cookery lessons and we’regoing to be making his very classic veryEnglish looks absolutely gorgeous breadand butter pudding not to be confusedwith bread pudding this is different andit is absolutely insanely incredible soUncle Matt has been cooking in Englandprofessionally since the early 90s andnow he is dedicating his time to YouTubeand anytime you can learn fromprofessional chef who’s really walkedthe walk for that long that is a channelthat is gonna be so packed with valuefor you and I know from looking throughall of his recipes like it is legit manit is really really good stuff you knowEnglish cooking is close to my heartfrom the time that I’ve spent in Englandand it’s just such beautiful comfort andfood done with amazing technique sodefinitely go check him out I’m gonnaput a link to his channel right now upin the corner and I’ll also put it inthe description underneath this videoall right let’s begin so I’ve just gotsome plain white bread here that’s allyou need nothing fancy and we’re gonnastart by trimming off the crust withthat scary-ass tow0 bread knifeand there’s our trimmed white breadnow I’ve just got some soft unsaltedbutter here so we’re gonna butter ourbread and we’re just gonna do one sidelike Uncle Matt said you could do bothbut it’s gonna get messy and it’s notreally necessary so just one side andset it asideand we’ll take some more of our butterand just brush whatever baking trayyou’re using I would say as tall as mineis is the least amount of space youcould get away with so that’s like 2inches tall so you want to have it atleast that big but preferably somethinga little bigger but I’m trying it inthis so now we are gonna start buildingour egg mixture for our bread and butterpudding crack your eggs into the bowlcareful not to get any shells so we’reusing whole eggs for this base and thenwe’ll be using egg yolks to make ourcustard that is going to be the finishfor this dish snow I’m adding my milk toa little saucepan we just want to warmthis up so we can temper it into theeggs and our heavy cream or double creamis going in depending on where you areso the recipe for this will be in thedescription underneath this video andI’m gonna do it the American Way andI’ll also do it the normal so I’m usingwhole vanilla bean pods for this youknow these are the pricier option butyou could use vanilla paste or evenextract if you don’t have these if youdo have these we need to start bysplitting this pod so I’m just holdingit open and I’m taking the tip of myknife and just putting the tip of myknife through the middle of this thingand just pulling down the board right sowe ideally want to do this in one gonice worked out so now we have a splitpod and if you can see in there I lovethe way these look it’s like caviar thisamazing aroma there’s nothing like itright Madagascar vanilla beans nowtaking the smallest spoon you have I’mgoing to take a half of thislay it on the board I’m gonna stick thistiny little spoon as you can see hereinto it and I’m just gonna drag all theway down and it’s gonna pull out allthese seeds very efficiently and soright here is what we end up with andit’s not much but it’s packed full offlavor so we’re gonna add this to ourcream and milk mixture right now so I’vejust added that into the milk and creamI’m gonna throw in the pods that Istripped because as this cream and milkswarms Oaks as this cream and milk warmsup it’s gonna extract more flavor out ofthose pods just give that a littlegentle whisk so careful as you’reheating this up you do not want tooverheat it because this will boil oververy easily like I said we are justwarming it up okay now we’re gonna addour sugar into our eggs just whisk thatinand so now our cream our milk and ourvanilla is going in what we’re gonna dothis little by littleso obviously this mixture is hot and ifwe pour it in at once you’re gonna cookyour eggs this is not a breakfast dishit is in fact dessert so just go slowlyand once you have about half of it inyou can start pouring it quicker asthese temperatures are now balancingwhat tempering is make sure not to getthose pods in there and there we goa lot of my vanilla beans kind of stuckto that saucepan it would be a shameabsolute shame to waste those littlebits so get in there if you need to andscrape them out okay now we’re gonnaactually start building our bread andbutter pudding so I have some raisinshere that I just soaked in warm waterfor half an hour so they’re not so hardbut you know ideally you would use salton us for this and do the same thing butI just couldn’t find any of the raisinswill do so we’re gonna put these on thebottom layer you know if you really loveraisins put more I’m not crazy aboutraisins but I love them and bread andbutter pudding so I’m gonna do a decentamount and then we’re gonna start fourlayers of bread here[Music]you know with your bread you’re justgonna see how it fits into your specificbaking dish like I had to do one thisway and the other another way as you cansee but once the egg mixture goes onthis and it soaks in and it bakes itreally just turns into one deliciousgoopy heavenly mess anyway so it’s not abig dealanother lay of raisins something elseMatt mentioned if you wanted to soakthese raisins and rum or some kind oflook here you could do that too Matt canyou tell that my wife loves raisins nextlayer of bread okay so now with our warmmixture I’m gonna start pouring it overthe top and I’m kind of just taking mytime here to make sure I get it over allthe bread because as this is happeningthe bread is gonna start soaking it upand sort of falling down into itselfnow formats instructions we’re gonna letthis sit for about 20 minutes so allthat bread can kind of absorb all thatamazing vanilla custard liquid beforebaking so a couple things to note hereI’m a little rusty on my bread andbutter pudding this is gonna workabsolutely fine but if I were you when Imake this go for a square dish aboutthis size you’re gonna get a breadpudding that’s a little taller and thecustard base is gonna run over the top alittle bit as it should like mine isjust a tiny bit dry but it’s definitelygonna work out I’m gonna make thisrecipe exactly as it’s listed in thedescription use a square also if youwant to add a spice to your egg mixbefore putting it in like fresh groundnutmeg cinnamon allspice whatever youcan try that tooI wanted to try mine plain first but ifyou want to spice it up spice it up nowone last thing before this goes into theoven we’re gonna sprinkle the top ofsome more sugar because I noticed a bigpart of Matt’s recipe that I got reallyexcited about was the ending in whichyou’ll see we’re gonna brush this withapricot jam and then powdered sugar andthen we’re gonna blowtorch it to give alittle texture on top so that’s goodjust a tablespoon or two on top nowwe’re going straight into a 350 degreeoven or like 160 Celsius roughly for 30minutes all right so now we are going tobe making our custard or creme anglaiseso separate six eggs just the yolks intoa bowl I like using my hands when I dothis I don’t really like using the eggshell sugarjust give that a good whisk like Mattsays in his video we don’t need to makethis in any kind of ribbon stage just agood mix so I’ve just got a little poton over low heat we’re adding equalparts cream and milk now I’m adding theother vanilla bean pod I had reservedfor this so again we’re not going toboil this over we’re just gonna make ithot almost hot sort of between warm andhot pour it over the eggs temper it intothe eggs put it back into the saucepanwhere will thicken it up for the finaldish okay my cream mixture is hot we’regonna start adding this in very littleby little again this is a temperingthing so you have to do this otherwiseeven going to make scrambled eggs againonce you get about halfway through youcan start doing more no problem so nowwe’re gonna hold our custard like thisuntil we’re ready to finish the dish inwhich case we’ll put it back into thesaucepan and picking it up for a warmcustard right so this has just come outof the oven after 30 minutes you know asI said it needed a little more custardon top but when I’m poking and I canstill feel how gooey it is in the middleand that’s what we want so now we’regoing to brush it with apricot jam andreturn it to the oven and what I didwith this is just warm it in a saucepanso it can actually spread on herewithout making a total mess you know goas heavy or as light as you want a loveapricot I’m really excited about tryingit on top of this bread pudding so I’mgonna be pretty generous with money onceagain back into the oven for ten minuteswe’re gonna let that glaze kind of doits thing now we’ve got our custardgoing here over a very low flameand so this is one thing don’t go watchthe new South Park episode don’t send anemail don’t text you’re on because youcan’t walk away from this you have tostand by it and be constantly moving itthat’s why these are good because youscrape along the bottom and it willnever stick Matt and I agree on that andso I’ll tell you how long this takeswhen it’s done and I’ll show you how totest it as well but you cannot move awaylow heat and just keep moving sosomething to know about this is I’mplanning to serve all of this right nowso I’m finishing all my custard but whenwe just made that base before we’returning it to the sauce pan you can holdthat in your fridge and you could justtake out either individual or twoportions or three or whatever andthicken it up to order for your breadand butter pudding so you don’t need todo it all but I am right now also I’mgonna throw these vanilla pods back in Ican just pull them out and you trust methere is a lot of the novel left onthose little pod so it’s never throwawayvanilla pods is what I’m saying you canmake all sorts of you can make your ownextracts out of those there’s so manythings you can do with them but justdon’t throw them away making custard orcreme anglaise or anything like that isa patience test if you don’t likemeditating try thisthat way when you’re done meditating youhave custard it’s really starting tothicken up now but we are not quitethere and we’re coming to those finalstages of thickening and we can tell byplacing a spoon in running our fingerdown the middle and we see that thatline holds but I’m going to take this alittle further because I want it tothicken up just a tiny bit more and thenwe’re good to gookay custard is off set that away fromthe burner so this has just come out ofthe oven it’s been in there for tenminutes with that apricot glaze or jamon top so now we’re gonna dust thiswhole thing with powdered sugar andblowtorch it so powdered sugar just in alittle sieve and I’m just gonna spreadit evenly over the top[Music]we’re gonna get an amazing kind oftextural balance going on here with thatgooey middle and the crunchy top[Music][Applause][Music]so now we have this little text here ontop which is just beautiful so I’m gonnacut this up serve it up with some ofthat custard and let’s see how it is Iknow it’s gonna be amazing so I’ve gotmy custard in this beautiful little jugfirst things first place that in the topright hand corner move it all the wayaround and back to its original positionthis way we won’t die mmm Wow well thislooks gorgeousnow our custard just around maybe alittle over like Uncle Matt says thereis our bread and butter pudding[Music]all right so this is very exciting andit looks so beautiful with the apricoton top the the burnt sugar against thatyellow custard amazing really soft oh mygod you guys know the movie ratatouillewhen the food critic tastes theratatouille at the end of the movie andhe’s gonna flashback into his childhoodand he feels all the love and that’swhat’s happening with me right now withthis bread and butter pudding Matt Ican’t believe I forgot about this for solong because it really is something soso special and so delicious oh my god[Music]Wow god damn it’s good really well myfriend that does it for thiscollaboration video please go subscribeto uncle Matt’s cookery lessons channelbecause it is amazing this is just oneof the many treasures that you’ll findthere again there’s a link to hischannel in the description underneaththis video so definitely check them outI’m wishing you a very happy new yearlook forward to that celebrity guestthat’s coming on the show as always ifyou like the video do not forget toleave it a like comments are great formy channel and don’t forget to subscribeand I’ll see you next time[Music]you