Bread Recipes

How To Make Dessert With Leftover Bread (Caramel Bread Pudding)

Bread pudding is one of the easiest desserts to make of all time. Add some salted caramel into the mix, maybe make some quick irish soda bread (to keep it extra St Patrick’s day) and you’re in for a nearly perfect dessert.

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Ingredients you’ll need:

Optional Irish Soda Bread (to get extra St Patricks Day)-
2 cups (300g) all purpose flour
1 cup (145g) whole wheat flour
1 teaspoon (6g) baking soda
1 teaspoon (3g) kosher salt
1.5 cups (355ml) buttermilk

Bread Pudding-
1.5 loaves leftover bread of your choice
1/2 cup toasted pistachios
3/4 cup (160g) sugar
1/2 teaspoon (3g) salt
1/2 teaspoon (2g) cinnamon
2 cups (475ml) milk
1 tablespoon (12g) vanilla extract
1/4 cup (60ml)whiskey
1/4 cup (60ml) cream
Fresh nutmeg
2 eggs

Salty Caramel Sauce-
1 cup (215g) granulated sugar
4 tablespoons (56g) unsalted butter
1/2 cup (120ml) whipping cream
1 teaspoon (3g) kosher salt

Original of the video here

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Video Transcription

whether it seemed Patrick say or not Idon’t want to see any more green foodcoloring please put two passionate[Music]alrightso bread pudding kind of goesacross a lot of different things it’snot necessarily Irish probably themajority of its roots are from England Idon’t know probably should relationshipresearch this before I started talkingabout it but we can make it more Irishyou’ll see how we’ll do that there’scaramel on it so Thank You Kate Iappreciate the commentary anyway withall that said let’s do this shall wewe’re gonna make the classically boringIrish soda bread but we got somethingfor it don’t worry you’re gonna startwith 2 cups or 300 grams of all-purposeflour 1 cup 145 grams of whole wheatflour 1 TSP or 6 grams of baking sodaand 1 teaspoon or 3 grams of kosher saltslop it around with a metal rod with abunch of wires attached to untilthoroughly combined now I’ll mix it witha fork you’re gonna add one and a halfcups our 355 milliliters of buttermilkslowly at it mix it until it comestogether in forms a rough dough kind oflike this you should have used all yourbuttermilk then dump that thick bit outthen lightly need that just until itturns into a homogeneous piece of doughhomogeneous if it’s me being stupidgenerously dust a baking sheet withflour shape your dough into a ball andplace it on the on that then using asharp knife lightly score the top in atic-tac-toe pattern like thisI scored mine a little too deep andyou’ll see what that looks like thenplace it in your oven for about 30 to 45minutes or until it’s a nice goldenbrown and well yeah this is why youdon’t score too deep because keep itlike a half inch deep or else you canhave an op C then just let that cool toroom temperature you can slice need itbig chunga’s right so sort of Brits kindof boring good with butter but so isliterally just that’s exactly what we’regonna make the bread pudding but I havesomething very important you can text medown my phone there will be a link andthe number in the descriptionit’s eight one eight four five two twosix four zero brother zesty Samy he sayshey cutie ooo hey papi I like that soobsessed boy boomwho’s next this is really for you guysI’m not trying to be like promoting ayouths great with some butter and orburrata but that’s not really what we’rehere for because this pretty so easy tomake I actually made it for anotherrecipe now for the bread pudding you’regonna need at least one and a halfloaves of something whatever bread stalebread you got obviously I’m gonna beusing the Irish soda bread that we justmade which we’ll cut it into one and ahalf inch cubes but here’s the wild cardI’m also gonna use three croissants andhalf of a loaf of challah you see whereit’s going here multiple textures like Isaid before sliced all those into one1/2 inch cubes toast them all togetherand then place it in eleven by seveninch baking dish oh by the way I’drecommend greasing that with butterbecause I didn’t inning a little bitsticky in a small pot come on threequarters of a cup 160 grams ofgranulated sugar half a teaspoon orthree grams of salt half a teaspoon ortwo grams of cinnamon and two cups ofmilk then just turn on the heat andbegin whisking until everything’s niceand well dissolved then add 1 tablespoonor 12 grams of vanilla extract and aquarter cup or 60 milliliters of a nicewhisk Irish whiskey whatever yeah now Irecommend placing this into an ice bathjust to chill it down a little fasterjust you needed to be cold before youadd the eggs to it a quarter cup or 60milliliters of heavy cream then add somefresh grated nutmeg and two beaten wholeeggs mix again until homogenized andpour that egg milk mixture over yourbread evenly of course as best you canjust a small handful of crushedpistachios optionally add a lightdrizzle of honey and you could do anynut you can also add raisins you youname it if you want some extra crunchyou can also add some turbinado sugar ontop and then place it in an oven that’sbeen preheated at 350 degrees Fahrenheitor 175 degrees Celsius for about 35minutes now while that’s cooking we’regonna make our salted caramel sauce addone cup or 215 grams of granulated sugarand then just heat that over medium heatconstantly stirring and I know it’s dryright you’re like what the heck’s goingon we’ll look at this it’s gonna beginto melt and sort of turn this nice sortof amber color once everything’s meltedcompletely you’re then going to add fourtablespoons or 56 grams of unsaltedbutter it’s gonna boil vigorously justkeep stirring and stirring and stirringuntil it’s nice and emulsified if itbreaks just whisk it together reallyviolently until it comes together nowjust let that simmer for about 10seconds and then slowly stream in half acup or 120 milliliters of heavy creamjust keep stirring keep stirring keepstirring it’s going topull it down and thinking do not stopkeep going keep going until everything’sadded and then just let that simmer foranother about 20 seconds and then I hadone teaspoon there are three grams ofkosher saltso that’s your caramel sauce I’drecommend serving this warm so it’s nottoo thick the cooler gets the thickerit’ll be make sure to pour this in theheat-resistant glass otherwise it willexplode when you pour it into somethingby the time you’re done with that youshould pull out a beautifully cookedcustard with a nice Brown top breadpudding I like to serve it warm go aheadand cut right into it pop it on a platepour your caramel sauce on top andbing-bang-boom what do you call thatthat’s um mother flippin bread puddingbrother artificial light so it’s gonnalook a little different okay so we’vegot this you might as well try I’m in anice little noise huh let’s do thatagainpudding I was gonna do a shepherd’s pierusty but then Andrew if you’re watchingthis you beat me to the punch didn’t yain all seriousness for watching who youwant what do I’m gonna say that it’s youknow that’s not the case the top is likewispy you got that sweet likecaramelized sugar from them thank youplease guys would lift the truck so it’sgood but you wanna know what else hasthick juicy bread pudding vibes[Music]guys and that is it so we made why doesthis always happen when I open thecabinet I’m about to be like we made andthen I instantly forget what I meanagain don’t forget you can text me outyes like actually me remember eight oneeight four five two two six four zeroyou text me thereJacob Hess yo what’s up flicky salt yourvids keep me going dude and then Ididn’t reply to it oops I made an op siyo Jacob you are on YouTube video rightnow I’ll bow yeah eight one eighty fourfive two two six four zero but with allthat said if you enjoyed this videowhere you learn something we let leave alike subscribe and I will see you nexttime[Music]

9 Replies to “How To Make Dessert With Leftover Bread (Caramel Bread Pudding)

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  2. Whoa whoa whoa, you know you are not allowed to teach everyone that they are eating leftovers most times they have this at brunches. You breaking the code here man.

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