hey everyone so we've been baking a lot of bread trying out new recipes working
with our new wood-fired oven which leaves us with a whole lot of leftover
bread that we're making more than we can eat which isn't such a bad thing because
one of the things I love to have for dessert is bread pudding and depending
on where you're from you might refer to this as bread and butter pudding we call
it bread pudding and you know you can debate it all you want in the comment
section starts out with stale bread at its core this is just a custard and you
know it's a custard with some bread crumbs some dried bread crumbs in it and
there really is no recipe you can make this bigger make it smaller add dried
fruit nuts whatever you want in this you could put in this any flavorings I mean
it's completely up to you so breads done onto the custard first
step on the custard is for eggs and just give those and whisk
really quickly to that we add some sweetness we're going to use a little
bit of white sugar and
some super dark maple syrup just to give a really nice bottom bass note to this
if you don't have maple syrup you could use all sugar you could use brown sugar
sorghum syrup would be really good in this and you could use corn syrup if you
really wanted to but I think if you're getting into the point of corn syrup you
might as well just use white sugar even cutting this with a little bit of
molasses would be amazing now a custard is just a mix of eggs and milk in this
case I'm going to go half and half with some whipping cream and regular old 3%
milk whole milk some places call it homo milk Oh time for a new bag yeah milk
comes in a bag room you live so I'm using milk and cream you could probably
use nut milks and oat milk I think those would work just fine
so half-and-half milk and cream of course if you want to use all milk go
ahead and use all milk if you wanna use all cream go ahead and use all cream
they will change the texture a little bit but you know make it the way you
want it now once those are in it's time for some flavorings and today I'm going
to put in some pure vanilla extract this is this is one of those recipes where
you could put in almost any flavoring that you want
orange would be really nice hazelnut liqueur would be really good any kind of
look here would be fantastic a little bit of salt never forget the salt
and speaking of look here how about some rum or whiskey so I've chosen sherry
cask whiskey a Canadian whiskey you could use rye you could use bourbon
brandy dark rum any brown spirit really would work I stay away from the clear
spirits because they're not going to add any flavor and really we're just adding
flavor and if you know for whatever reason an alcohol is out then you just
leave it out you don't need it the flavor is great but the recipe
technically doesn't need it so next up is a little bit of nutmeg and I always
buy whole nutmeg and grate it in as I need it
the flavor is way better than then if you buy it pre graded in a little can in
it it degrades really quickly if you do it that way
and these are pretty cheap to buy whole nutmeg and kept in a mason jar with a
lid on it they'll last almost forever so whisk that up and I think that's it for
the custard so you just pour the custard over the bread and I used four eggs you
could use six eggs if you want a tighter custard if you want a looser custard
with a little bit of liquid in the bottom just use a little bit more milk
or take an egg out this is very very forgiving
now I'm just gonna stir this together to make sure that the bread is fully coated
and I would leave this this bread is really stale so I would leave this for
at least an hour before putting it into the baking dish so come on back in an
hour and we'll finish this off so at this point bread has soaked up most of
that egg and milk mixture and it's ready to go so you just pour it into a
buttered baking dish put it all in there and spread it out now I'm gonna bake
this right away I've let it sit for an hour
everything's soaked up of course you don't need to let it sit for an hour you
could bake it right away you will get crustier bits
on your bread but I could also cover this with plastic wrap and stick it in
the fridge and pull it out tomorrow morning and bake it off and have it with
a holiday brunch if you wanted to so you could make this night before bake
tomorrow morning absolutely fantastic so into the oven for about an hour I guess
mapley goodness so just took about 45 minutes and all of the custard is in the
bread some people like more custard they like a higher custard ratio to bread
depending on which way you want to go this is completely flexible and I kind
of like a lower custard more bread it's pretty much like a tray baked french
toast can't pear do really good mm-hmm
there's a little more maple syrup on top here's a great dessert we're gonna make
this again except next time I'm going to show you how to make it savory for a
breakfast buffet thanks for stopping by hope to see you again soon
you