welcome friends welcome back to the kitchen stuff in our pantry the pandemic
Edition so we've been making a lot of bread lately because we're locked at
home just like a lot of other people and one of the byproducts of making bread at
home is you end up with the heel at the end and homemade bread doesn't stay as
fresh as long as as store-bought bread mostly because you know there's no
additives to make it stay longer and so usually what we'll do is just cut up the
bread into chunks and save it until we have enough to make bread pudding now
I'm using a mix of milk and cream mostly because I've got this cream and it is
it's well past its best before date it's still fine best before dates often
exaggerate or are incredibly conservative when it comes to the time
allotment so in goes the milk and the cream next in is some sure just regular
white plain table sugar next in our two eggs now at its core bread pudding is
just a custard it's just a baked egg custard and the variable the big
variable is how much bread you have what I usually do is weigh how much bread I
have and then base the rest of the recipe around the weight of the bread
and it's a fairly simple simple formula for every half a pound of bread that you
have I will use four eggs and two cups of milk and that gives me a custard that
I like bread pudding that I like and so once I've got that relationship I can
cut it down or scale it up really easily and I use the bread as the starting
point so I've got two eggs in here I've got a half a cup of milk 1/2 a cup of
cream I'm gonna put in some salt a little bit of vanilla maybe a lot of
vanilla and some grated nutmeg now there's lots of other flavorings that
you could add to this and depending on the season I will sometimes add whiskey
or scotch or rum something like that to give a different undertone and you don't
need much a couple tablespoons maybe it's to taste
actually and I also like maple syrup so I'm going to put in a little bit of
maple syrup you don't need to put in maple syrup if you've got it you can put
it in if you don't have it you can replace some of that sweetness with just
a little bit more white sugar you could replace it with brown sugar you could
replace it with molasses sorghum sorghum is absolutely amazing in this it brings
a nice earthy earthy feel to it now we just whisk it together okay it's all
mixed up now in goes the bread I mix the bread in stir it in and then I will put
this in the fridge for about an hour just to let the bread completely soaked
up the custard I'll give it a stir a couple times just
to make sure that everything gets covered and everything gets into that
eggy custard mix if you don't have time to leave it in the fridge you don't
really have to there are times where I'll make this after supper and I will
just whack it right into the pan and put it into the oven right away the bread
doesn't soak up as much liquid you get a different texture and there's nothing
wrong with that texture just depends what you like there are so many ways to
end up with pudding that you really like so into the fridge and now that it's
soaked and stirred I just pour it into a baking dish the oven is preheated to 325
now there was a time where I would put this in a bain-marie in an oven that was
probably a little bit hotter than that I found that just lowering the
temperature does away with the battery and I let this go for somewhere between
45 minutes and an hour and I just check it every once in a while to see if it's
done to the doneness that I like so see you shortly I'm ready so let's see bread
pudding I love anything that is an egg milk sugar ebay that's it I really like
bread pudding rice pudding tapioca custard
you name it ice cream I'm in that that whole custard thing is it really does it
for me now you could have this cold you get in this hot you could have this
drizzled with cream you're gonna be drizzled with people syrup I mean you
could make a bourbon sauce bourbon sauce if you are so inspired all depends on
what you have in your house and and and you know how you can do it now if you
want more custard and less bread then make more custard and put in less bread
I kind of like the breading one I think Julie likes more custard I like I do
like it a little more custard a but I you took the time to have it soak in
mm-hmm so each one has a lovely custard sweet custard a flavor to it and there's
also a difference in how it was made based on your economic circumstance and
maybe where you lived oh we have you to cow and some chickens
you'd make it very custard you'd make more custard but if you if you live
somewhere that you didn't have access to milk and eggs but you had access to a
bakery like inside the city yeah and also if you were if you were just trying
to extend the eggs and milk you would put more steel bread in so it's I mean
it's up to you you take that basic recipe like we always say and just adapt
it to your circumstances your house you want it could you have two eggs yep give
a cup of milk yep do you have you know three cups of milk what have you got go
for it don't waste anything it's all good mm-hmm thank you stopping by stay
safe stay healthy see you guys soon
you