Bread Recipes

How To Make Bread Pudding Recipe Keep Calm – Bake On!

How To Make Bread Pudding Recipe Bread Pudding Recipes are a great way to use up stale bread, extend milk and eggs, and create a great tasting nutritious dessert.
Ingredients:
125g or thereabouts of stale bread
2 eggs
60 mL (¼ cup) sugar
30 mL (2 Tbsp) maple syrup – Optional
125 mL (½ cup) milk
125 mL (½ cup) 35% cream
5mL (1 tsp) pure vanilla extract
Pinch salt
15 mL (1 Tbsp) bourbon / whisky / rum / brandy – Optional
Pinch grated nutmeg

Method:
Preheat oven to 160ºC (325ºF).
Cut up the stale bread into your desired chunk size, place in a large bowl.
Whisk together the eggs, milk, cream, salt, vanilla, syrup, nutmeg, and whisky if using.
Stir the bread into the egg mixture to completely coat and allow to soak for an hour or so.
Pour the pudding mixture into a buttered 8×8” baking dish.
Bake for 40 – 60 minutes – or until custard is set the way you like it.

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Original of the video here

Pancakes Recipes
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Video Transcription

welcome friends welcome back to the
kitchen stuff in our pantry the pandemicEdition so we’ve been making a lot of
bread lately because we’re locked athome just like a lot of other people and
one of the byproducts of making bread athome is you end up with the heel at the
end and homemade bread doesn’t stay asfresh as long as as store-bought bread
mostly because you know there’s noadditives to make it stay longer and so
usually what we’ll do is just cut up thebread into chunks and save it until we
have enough to make bread pudding nowI’m using a mix of milk and cream mostly
because I’ve got this cream and it isit’s well past its best before date it’s
still fine best before dates oftenexaggerate or are incredibly
conservative when it comes to the timeallotment so in goes the milk and the
cream next in is some sure just regularwhite plain table sugar next in our two
eggs now at its core bread pudding isjust a custard it’s just a baked egg
custard and the variable the bigvariable is how much bread you have what
I usually do is weigh how much bread Ihave and then base the rest of the
recipe around the weight of the breadand it’s a fairly simple simple formula
for every half a pound of bread that youhave I will use four eggs and two cups
of milk and that gives me a custard thatI like bread pudding that I like and so
once I’ve got that relationship I cancut it down or scale it up really easily
and I use the bread as the startingpoint so I’ve got two eggs in here I’ve
got a half a cup of milk 1/2 a cup ofcream I’m gonna put in some salt a
little bit of vanilla maybe a lot ofvanilla and some grated nutmeg now
there’s lots of other flavorings thatyou could add to this and depending on
the season I will sometimes add whiskeyor scotch or rum something like that to
give a different undertone and you don’tneed much
a couple tablespoons maybe it’s to tasteactually and I also like maple syrup so
I’m going to put in a little bit ofmaple syrup you don’t need to put in
maple syrup if you’ve got it you can putit in if you don’t have it you can
replace some of that sweetness with justa little bit more white sugar you could
replace it with brown sugar you couldreplace it with molasses sorghum sorghum
is absolutely amazing in this it bringsa nice earthy earthy feel to it now we
just whisk it together okay it’s allmixed up now in goes the bread I mix the
bread in stir it in and then I will putthis in the fridge for about an hour
just to let the bread completely soakedup the custard
I’ll give it a stir a couple times justto make sure that everything gets
covered and everything gets into thateggy custard mix if you don’t have time
to leave it in the fridge you don’treally have to there are times where
I’ll make this after supper and I willjust whack it right into the pan and put
it into the oven right away the breaddoesn’t soak up as much liquid you get a
different texture and there’s nothingwrong with that texture just depends
what you like there are so many ways toend up with pudding that you really like
so into the fridge and now that it’ssoaked and stirred I just pour it into a
baking dish the oven is preheated to 325now there was a time where I would put
this in a bain-marie in an oven that wasprobably a little bit hotter than that
I found that just lowering thetemperature does away with the battery
and I let this go for somewhere between45 minutes and an hour and I just check
it every once in a while to see if it’sdone to the doneness that I like so see
you shortly I’m ready so let’s see breadpudding I love anything that is an egg
milk sugar ebay that’s it I really likebread pudding rice pudding tapioca
custardyou name it ice cream I’m in that that
whole custard thing is it really does itfor me now you could have this cold you
get in this hot you could have thisdrizzled with cream you’re gonna be
drizzled with people syrup I mean youcould make a bourbon sauce bourbon sauce
if you are so inspired all depends onwhat you have in your house and and and
you know how you can do it now if youwant more custard and less bread then
make more custard and put in less breadI kind of like the breading one I think
Julie likes more custard I like I dolike it a little more custard a but I
you took the time to have it soak inmm-hmm so each one has a lovely custard
sweet custard a flavor to it and there’salso a difference in how it was made
based on your economic circumstance andmaybe where you lived
oh we have you to cow and some chickensyou’d make it very custard you’d make
more custard but if you if you livesomewhere that you didn’t have access to
milk and eggs but you had access to abakery like inside the city yeah and
also if you were if you were just tryingto extend the eggs and milk you would
put more steel bread in so it’s I meanit’s up to you you take that basic
recipe like we always say and just adaptit to your circumstances your house you
want it could you have two eggs yep givea cup of milk yep do you have you know
three cups of milk what have you got gofor it don’t waste anything it’s all
good mm-hmm thank you stopping by staysafe stay healthy
see you guys soonyou

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