Up next in 10
Comfort Zone - 4 Southern Comfort Food Recipes - Paula and the Feigenbaum twins are sharing comfort food ideas, including a stuffed cabbage soup recipe and braised beef brisket. Paula’s Best Dishes, Season 10, Episode 1.
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00:00 Intro
1:05 Un-Stuffed Cabbage Soup with Meatballs Recipe: https://www.pauladeen.com/recipe/un-stuffed-cabbage-soup-with-meatballs/
7:22 Braised Beef Brisket Recipe: https://www.pauladeen.com/recipe/braised-beef-brisket/
10:34 Roasted Brussels Sprouts with Lemon Zest Recipe: https://www.pauladeen.com/recipe/roasted-brussels-sprouts-with-lemon-zest/
15:19 Burnt Orange Bread Pudding Recipe: https://www.pauladeen.com/recipe/burnt-orange-bread-pudding/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
- I've got two of the cutest twin girls
0:02
here in the kitchen with me.
0:04
Today y'all we're entering the comfort zone
0:07
with dishes guaranteed to warm the soul.
0:11
Yes, I want it all honey.
0:13
Starting with Zoe and Emma's unstuffed cabbage soup.
0:17
I can't wait to taste all these flavors.
0:19
And then it's on to my succulent beef brisket
0:22
with sweet Vidalia onions and brussel sprouts.
0:25
Yum,
0:26
yum.
0:27
And for dessert,
0:28
it's a heavenly burnt orange bread pudding.
0:31
That's topped with a delicious caramel sauce.
0:34
Fabulous!
0:35
(upbeat music)
0:45
This is Zoe, this is Emma,
0:48
aren't they precious?
0:49
They live in New York.
0:51
She works in a restaurant in the city.
0:55
You do food styling. - Yup.
0:57
- So I can't wait to see what these two girls
1:01
bring to the kitchen.
1:02
- Paula, we can't wait to show you.
1:04
And y'all are making an unstuffed cabbage soup.
1:09
Am I going to have any cat fights today?
1:11
- Maybe one, but we both...
1:12
- [Zoe and Emma] We both have knives.
1:14
(everyone laughs)
1:15
- And I'm in the center aren't I a lucky chick today?
1:18
- Well, you're tough.
1:19
- This is based on a recipe
1:20
that our grandmother taught us years ago.
1:21
It was a stuffed cabbage
1:23
but it was too difficult to make all the time
1:25
because we had to actually stuff cabbage leaves.
1:27
- Yeah. Which is a lot of work.
1:29
- Yeah. - That dish is a lot of work.
1:30
- So Zoe actually adapted it into a soup.
1:33
So it's much easier now.
1:34
It's just a soup and it's a lot more fun.
1:37
- This sounds so interesting y'all.
1:39
So I can't wait to see
1:41
what our end result is.
1:44
I've turned on our pot, I've put a little oil in it
1:46
because the first thing we're gonna do
1:49
is saute our onions and garlic.
1:51
- So this is about three garlic cloves.
1:53
We're going to mince them really finely.
1:55
- Okidokie.
1:56
- And I'm going to throw it in the pot.
1:56
- I'll do the garlic... - [Zoe] You do the garlic.
1:58
- If you want to start the carrots.
1:59
- [Zoe] Okay.
2:00
- And you want this garlic fairly fine?
2:02
- Yes, please.
2:03
- Okay.
2:04
Well, it's strange that you girls
2:06
both wound up in the culinary world.
2:08
- I think it's strange also.
2:10
- Now, who was the first one to become interested?
2:14
- Me. No.
2:15
(everyone laughs)
2:16
We both were,
2:17
in our own special ways. - At the same time?
2:18
- Yeah.
2:19
- So did y'all cook in the kitchen a lot with your mother?
2:22
- All of the time.
2:23
My mother is the most passionate person
2:25
in our family about food.
2:26
- Is she?
2:27
Now we got our onions and our garlic going girls.
2:28
- [Zoe] Yeah. So now we can just
2:30
chuck in our crushed tomatoes.
2:32
128 ounce can of fresh tomatoes.
2:35
Next we're gonna add one and a half cups of water
2:37
and we can just reuse the can
2:38
and get the rest of the crushed tomato out of it.
2:40
- Get all the goody out of that can.
2:44
This is so thick.
2:48
- And then we put all of our carrots in
2:49
and cook it until they're soft.
2:51
- Okidokie.
2:51
- Cause we're going to blend the whole thing
2:52
to make a sauce.
2:53
- And these are nice and thin, so they won't take long.
2:56
- Fast.
2:57
- So as you can see, I'm mincing the other half
2:59
of this onion really fine. - Yes.
3:01
- Cause it's gonna go into the meatballs
3:02
that are going in here. - Yes.
3:03
- So we can go in with our tomato paste
3:05
and our ketchup now as well.
3:07
And just get everything in the pot.
3:09
Cause you want to put it all in up front.
3:10
- This is going to be a real, real tomato-ey soup
3:14
- Fantastic.
3:15
So this is a half a cup of ketchup.
3:17
- [Zoe] Okay.
3:18
I'm going to add a cup of tomato paste
3:20
- Which is going to make this so rich and thick y'all.
3:24
It does look delicious girls.
3:27
I can't wait to taste all these flavors.
3:30
- [Zoe] So now I'm going to cut nice flat slices
3:32
that you can ribbon
3:33
and throw right into the cabbage soup.
3:35
- Okay. I love cabbage.
3:37
- Okay so, this is the half cup of brown sugar right there.
3:38
- Okidoke.
3:42
Little salt and pepper girls?
3:43
- [Zoe and Emma] Sounds good.
3:45
- Okidoke.
3:46
- Okay. So I am coring the cabbage.
3:48
I'm gonna take the middle part out.
3:50
We can save this and use it for coleslaw
3:52
or something else later.
3:53
But what we really want is these nice outside parts.
3:56
And then you just cut it into nice thick ribbons.
3:58
Cause you don't want them to be too skinny.
4:01
- How about if I help you?
4:02
- Please do.
4:03
Emma you want to help too?
4:04
- Me too, throw me some over here.
4:05
- And we're going to cut it real thin, right girls?
4:07
- We're gonna cut it thin, the short way.
4:10
(joyful guitar music)
4:12
- While we're waiting for the carrots to cook.
4:13
Why don't you guys go down there
4:15
and make the meatballs
4:15
that we're going to toss into the soup?
4:17
- Okidoke.
4:18
- That sounds great.
4:19
All right Paula.
4:20
- That does. That sounds good.
4:21
You want the lid for your soup, Zoe?
4:23
- Yes please. Let's put the lid on and on we go.
4:25
- All right.
4:26
So here are the rest of the onions,
4:28
and I chopped these up finely.
4:30
- So while you guys are making meatballs
4:32
I'm gonna puree the soup
4:34
and then add the cabbage so it can braise
4:36
cause the meatballs are gonna go right into the soup
4:37
once this sauce is ready.
4:39
- So you want your cabbage good and done.
4:41
- Good and done before you add your meatballs.
4:43
We're going to get this going.
4:44
- Okay, so Paula, this is two pounds of ground beef,
4:47
but of course you can use any combination
4:49
of feel beef and pork.
4:51
- Two pounds of ground beef.
4:53
- Right here.
4:54
- And you got some cumin?
4:55
- Got a quarter teaspoon of cumin right here.
4:57
Then we're going to season it with salt and pepper.
4:59
And then we're adding rice here.
5:02
This is 3/4 of a cup of rice.
5:05
Now this isn't instant rice
5:06
because it's going to cook in there with the meat.
5:09
So it's going to puff up a lot.
5:12
- [Paula] Now while we're doing this,
5:13
I see Zoe's down there pureeing our soup
5:16
and getting our cabbage in.
5:18
- [Zoe] Exactly.
5:20
- All right. Meatballs.
5:21
- So we're just going to form this into meatballs.
5:23
- Yeah.
5:24
- And how big you want your balls?
5:26
- About Walnut size.
5:28
Sound good to you?
5:29
- Sounds good to me.
5:29
- Great.
5:31
(upbeat music)
5:34
- [Paula] Beautiful.
5:37
We've got a bucket full of meatballs, Zoe.
5:40
- [Zoe and Emma] Balls in.
5:41
(everyone laughs)
5:42
- Let's go.
5:43
- [Paula] And meat balls this size y'all
5:45
should only take about 20 to 25 minutes to cook.
5:49
- I can't wait to eat this.
5:50
This is one of my favorites.
5:51
- I can't either.
5:52
Balls in!
5:53
- [Emma] All into the pool.
5:55
- [Paula] Yum.
5:56
Looks delicious.
5:58
And we added every one of those meatballs y'all.
6:00
- Yes!
6:01
- Yum.
6:02
Y'all don't go anywhere,
6:04
come back and see what else these twins
6:06
have cooking up for us.
6:07
- Alright, thanks Paula.
6:08
- [Paula] Coming up.
6:09
The girls add a few surprise ingredients
6:12
that's gonna top off our soup.
6:14
Those are gonna be the most wonderful burst of sweetness.
6:18
And then I'm starting up my beef brisket
6:20
and brussel sprouts.
6:22
- This smells so good.
6:23
- Don't it smell good?
6:25
And for dessert a divine burnt orange bread pudding
6:28
with caramel sauce.
6:30
Fabulous.
6:35
I so hope y'all are enjoying the show.
6:38
And if you do.
6:40
Be sure to like, subscribe in the notification.
6:43
Bale so you'll never miss a video.
6:47
And we'll be right back after the break.
6:51
(upbeat music)
6:55
- Hey, y'all welcome back.
6:56
I'm in here with two cute little twins.
6:59
Can't hardly wait to taste
7:01
this unstuffed cabbage soup.
7:05
- It looks so good right now.
7:06
- It looks delicious and smells delicious.
7:09
Now y'all got a couple of more things to add to it, right?
7:12
- Yeah, we have a half a cup of lemon juice to add to it
7:15
and some yellow raisins.
7:17
And then we're just going to stir it up and serve it.
7:19
- And while they're doing that
7:20
I'm gonna prepare them a beef brisket
7:24
with sweet Vidalia onions.
7:26
- Oh that sounds great. - [Zoe] Sounds good.
7:27
- So I'm going to do get my prep work done
7:30
while y'all finish that
7:31
because I can't hardly wait to taste it
7:34
and I don't want to slow y'all down.
7:37
- [Emma] You're not slowing us down, Paula.
7:39
I have a brisket competition coming up.
7:41
- Oh you do?
7:42
- I do.
7:42
- Don't let her steal your recipe Paula.
7:44
- Believe me, I've been whooping a lot of people
7:46
at some competitions recently, so...
7:48
- Good girl.
7:50
- I can't lose this one.
7:51
I need all the tips I can get.
7:53
- I would love to help give you some ideas.
7:57
Now, all I've done is
7:58
taken my salt and pepper
8:00
and rubbed that into this,
8:01
I've got a little olive oil in my hot dish.
8:05
So, in we go.
8:08
- That's a beautiful piece of brisket right there.
8:09
- Isn't it beautiful?
8:10
It's probably two and a half or three pounds y'all.
8:13
- So we're adding a half a cup of yellow raisins to this now
8:16
just to finish it off.
8:17
- I was so surprised about the raisins y'all.
8:20
Those are gonna be
8:21
the most wonderful burst of sweetness.
8:25
Sounds delicious. - Let's taste it quickly.
8:27
- I'm so ready for a bowl.
8:28
- That's your spoon now.
8:32
- Okay. It's ready to go.
8:34
- Now I've used probably
8:36
three tablespoons of olive oil
8:40
to sear off my beef.
8:45
Pass my bowl, please.
8:46
- Okay. Wait, wait wait.
8:48
Not yet.
8:49
Not yet. - [Paula] Yes.
8:51
- [Emma] You need the finishing touch.
8:52
- [Paula] Yes.
8:53
- Nothing is right in our house, without sour cream.
8:54
- Yes. I want it all, honey.
8:57
- [Zoe] Okay. There you go.
8:58
- Looks beautiful.
9:00
Look at this guys.
9:02
Is that not gorgeous?
9:03
It's so hearty looking.
9:06
- It really is.
9:07
You know, it just warms the soul
9:08
in the middle of the winter.
9:09
When you can have a bowl of soup like this
9:11
it's just so nice.
9:13
- This is my favorite winter soup.
9:16
- Do you taste that lemon that's in?
9:17
- This is so delicious girls.
9:20
You know, I'm so impressed.
9:21
- Thank you.
9:23
I think this would make our grandmother proud
9:26
- [Paula] So proud.
9:27
All right girls.
9:30
- Oh, that looks good.
9:31
- [Emma] Oh, look at that.
9:32
- Our brisket is ready to flip over.
9:34
Y'all can come down here
9:35
cause I'm going to need your help.
9:36
- [Zoe] Okay, ready to help you. I'm over here.
9:37
- Yes. I'm going to need your help on those onions.
9:40
I need three Vidalia onions.
9:42
- [Zoe] I am your woman.
9:42
- [Emma] Get to chopping then.
9:43
- And I'll stand here
9:44
and continue to eat this fabulous soup.
9:46
- Sounds great.
9:48
- Vidalia, Georgia is probably about an hour and a half
9:51
down the road,
9:53
and there's something about the soil
9:55
in that county that grows
9:58
the most incredible sweet onions.
10:01
And if you would slice them fairly thin ladies.
10:05
- Okay. So we're cutting these into little petals over here.
10:08
- Yes. - Great.
10:10
- All right girls, this pan's good and hot.
10:12
- [Zoe] Onion time.
10:13
- Put them in there.
10:19
And we're gonna need a couple of tablespoons
10:21
of fresh rosemary chopped up.
10:23
And Zoe jump into those brussel sprouts.
10:26
I've already got a bunch that I started for you.
10:29
- [Zoe] Okay.
10:30
- [Paula] So we'll have those ready to go into our oven.
10:34
- So I've got my sprouts chopped.
10:35
- Just toss those real good. - [Zoe] Okay.
10:37
- [Paula] I'm just gonna sweat out those onions.
10:40
- A little olive oil, a little salt and pepper.
10:42
- [Paula] With your hands, just scoop them up and toss them.
10:44
- [Zoe] Get them good.
10:47
- All right, so I think our onions have sweated down enough.
10:50
- Oh great, so we can add some wine and tomatoes.
10:52
- Two cups of wine and we'll just eyeball it.
10:54
- Great.
10:56
- And we'll dump in our diced tomatoes
10:59
and that's one 28 ounce can.
11:02
- Anything that tells me to add a half bottle of wine
11:04
I like, because you know what?
11:06
I know exactly where the other
11:07
half a bottle of wine is going.
11:08
(Paula and Emma laugh)
11:09
- What can I do with these?
11:10
- Okay, doll baby.
11:11
Put those in the oven over there.
11:13
- Okay.
11:13
- And it's set at 450.
11:15
- Okay.
11:16
- [Paula] For about 15 to 18 minutes.
11:19
I'm going to drop a couple of bay leaves in.
11:21
Emma if you'd pass me the salt and pepper.
11:23
- [Emma] Absolutely.
11:24
- And then our rosemary.
11:26
- [Emma] So how much of this rosemary do you want?
11:28
- [Paula] We're gonna need a couple of tablespoons
11:30
of fresh rosemary chopped up.
11:31
- All right. So here we go.
11:34
- So we're just gonna...
11:37
- Let me grab a towel.
11:38
- Put our meat back on top of our onions.
11:44
We're going to put the lid on it.
11:46
And in the oven it goes,
11:49
325 for three hours.
11:51
Brisket has to cook a little bit.
11:53
- All right.
11:54
- So get it in the oven.
11:55
- Off it goes.
11:56
- And the brussel sprouts are in.
11:59
And when we come back
12:00
the girls are gonna make us
12:02
a brioche bread pudding.
12:06
Coming up.
12:06
We put the final flavorful touches
12:09
on our beef brisket
12:10
and brussel sprouts.
12:12
And then we're getting started
12:13
on the most wonderful bread pudding
12:16
that you ever gonna eat.
12:18
That is gorgeous.
12:24
I hope y'all are enjoying the show
12:26
and I want to hear from you.
12:28
Tell me what recipes or videos you'd like to see me
12:30
make by just leaving a short comment below.
12:34
Now, let's get back to the show, y'all.
12:38
(upbeat music)
12:42
- Hey, y'all welcome back.
12:43
I'm in here with the cooking twins.
12:45
I've got Zoe, Emma.
12:48
- Hey Paula
12:49
- Hi.
12:50
- We're pulling out
12:50
what we have just cooked a few minutes ago
12:54
which is our beef brisket with sweet onions,
12:56
our brussel sprouts.
12:58
So now we're going to just
13:00
tighten up that gravy.
13:02
So let's put a couple of tablespoons of flour into our bowl,
13:07
and then we're going to take some of our juice
13:10
and just make a slurry.
13:11
And then I'm going to just bring out some of this liquid.
13:15
- So this is like making a rue after you make the sauce.
13:18
- Yeah.
13:19
- That's amazing.
13:19
I've never done it this way.
13:20
- Yep. And while we're doing this,
13:22
Emma is zesting some lemons for us.
13:25
- That's right.
13:26
- To serve over our brussel sprouts.
13:29
- And these are some really beautiful lemons.
13:32
- Aren't they beautiful in color?
13:33
- You get really good produce down here.
13:35
- Yes we do. - It is absolutely stunning.
13:37
- A lot of wonderful vegetables.
13:39
I think I gave you enough liquid, didn't I?
13:41
- [Zoe] That looks good, yeah. - [Paula] Good.
13:43
- This smells so delicious.
13:45
- Doesn't it smell good.
13:46
- I can't wait to try that.
13:47
- All right so, in it goes.
13:48
- Should I just drop it in there?
13:49
- Yeah, just pour it in there.
13:50
- [Zoe] Oh, this smells so good.
13:51
- [Paula] Doesn't it smell good.
13:53
I hope ya'll like this half as much
13:56
as I loved your cabbage soup.
13:58
- I'm sure we will.
13:59
My grandmother used to make brisket.
14:01
- Did she? - With jewel yams and prunes.
14:04
She loved sweet and savory foods.
14:07
- [Emma] That looks great.
14:08
- Emma if you would start slicing our brisket please.
14:12
(upbeat music)
14:20
- All right.
14:21
Who's serving is this?
14:22
- That's my serving.
14:24
- That's how she stays so thin.
14:25
- That's why she looks like that and I look like this.
14:29
(upbeat music)
14:37
- I'm looking over here at these buns.
14:40
- Exactly. All I want to do is put it-
14:42
- For the bread pudding.
14:44
I would love to like, kind of do this.
14:46
- Exactly.
14:48
That's for my bread pudding.
14:50
- Oh, it is?
14:51
- [Zoe] It's okay.
14:52
Now it's for our brisket.
14:53
- Now it's for my beef brisket.
14:54
- Oh, this is good.
14:55
- This is good. Here.
14:56
Anybody want some salt here? - Look at these.
14:57
- And the rosemary and the tomatoes in this.
14:59
Oh.
15:04
- It's yummy girls.
15:05
- It's super awesome.
15:07
- It is so delicious.
15:08
And it was fun to make.
15:09
So Paula, you ready for dessert?
15:12
- I am so ready for that bread pudding.
15:14
Bread pudding is like one of my favorites.
15:16
- This is a fast, easy bread pudding recipe.
15:18
We call this the burnt orange bread pudding.
15:21
- [Paula] Burnt orange.
15:22
- Let's cut the tops off of this bread and the bottoms.
15:25
You want to make a little space,
15:26
- [Paula] Okay.
15:27
- so that you can get all the custard soaked into the bread.
15:30
Cause if you just leave them whole like this,
15:32
you're not getting much to happen.
15:32
- Yeah. It has troubles kind of sinking in.
15:35
- Exactly, you want to make it,
15:36
the bread nice and soft
15:37
so you can get everything out of there.
15:39
So just like that.
15:40
- I've got you. I understand.
15:41
- Over here, we've got Emma
15:43
and she's going to crack all these eggs into a bowl.
15:46
- [Emma] That's six eggs.
15:47
- How many eggs is that?
15:48
Six? - It's six eggs.
15:49
- [Paula] Yes.
15:50
- So just crack your eggs in there.
15:51
You're going to put 3/4 of a cup of sugar
15:53
and you're going to scramble the heck out of it.
15:55
Because if you don't scramble it,
15:56
you'll end up with scrambled eggs in the oven when it cooks.
15:59
So this step is key, the sugar and the eggs.
16:02
- Okay.
16:03
- [Zoe] Let's zest our two oranges.
16:05
- [Paula] A lime and lemon.
16:06
- That's right.
16:08
- [Zoe] And I'm over here, gonna cut this up.
16:10
3/4 of a cup. - 3/4 of a cup of sugar.
16:11
- [Zoe and Emma] Exactly.
16:12
- This is going to give it a real fresh flavor.
16:15
- Exactly. It makes it nice and bright and citrusy.
16:18
I love that flavor of burnt orange. So good.
16:21
So now that that's scrambled up really well,
16:24
you can add four cups of milk to it.
16:25
Just regular milk.
16:27
- This is whole milk.
16:28
- And I'm gonna just throw in a half a teaspoon of salt.
16:31
- [Paula] Okidoke.
16:32
- [Emma] Okay. So I'm going to add one and a half teaspoons
16:34
of vanilla to this right now.
16:36
- [Zoe] And then once that's all done
16:37
we can just put
16:38
our bread that we remove the tops from,
16:43
into our baking dish.
16:45
And we can just stack it however we want.
16:46
I like to squeeze them up against each other really close.
16:49
- Okay. So you're going to do it just
16:50
like you would a whole hamburger bun.
16:52
- Easy breezy.
16:53
And you know what exactly, you know what ends
16:54
up happening is they end
16:55
up being their own individual servings.
16:58
- Okidoke.
16:59
- I'm coming to get ya.
16:59
- I'm about through.
17:00
These oranges were huge.
17:02
I can hardly hold on to them.
17:04
- I know those are the biggest navel oranges I've ever seen.
17:05
- I know.
17:06
- That's perfect.
17:07
So look at that.
17:08
They're nice and crammed in there.
17:09
- Yes.
17:10
- And how many did you use?
17:12
You need to use, but like five or six.
17:13
- We used five, but we were meant to use six,
17:15
but I ate them all.
17:18
I ate the sixth one.
17:20
So let's go ahead and we can just pour the custard over.
17:22
- Okay.
17:23
- [Zoe] And it smells so citrusy.
17:25
- [Paula] Smells so good.
17:26
- [Zoe] So pour as much as it will take.
17:28
And then the bread's going to absorb all that custard.
17:31
Oh, that looks so good.
17:33
So let's cover this in foil.
17:34
Put it in the oven at 350,
17:36
for 30 to 45 minutes.
17:38
You just want it to be golden.
17:39
You don't want to brown it so much.
17:40
- [Paula] Okay.
17:42
This is so simple y'all.
17:45
- This is a good one for the day
17:46
after a picnic where you have leftover hamburger buns.
17:49
- Did I hear you say something about a caramel sauce?
17:52
- Yes. Let's make some caramel sauce for it.
17:55
It's delicious and easy.
17:55
- It's a deal Luceal.
17:57
Coming up.
17:57
We're making a quick, delicious
17:59
and beautiful caramel sauce y'all.
18:02
This is so pretty.
18:07
I so hope y'all are enjoying the show.
18:10
And if you do.
18:12
Be sure to like, subscribe in the notification.
18:16
Bale so you'll never miss a video.
18:19
And we'll be right back after the break.
18:23
(upbeat music)
18:27
Hey, y'all I'm back with the twins
18:29
and they are cooking up
18:31
a brioche bread pudding
18:33
and now they're fixing to make the caramel sauce for us.
18:36
And I can't wait to show you
18:39
what they're going to garnish this bread pudding with.
18:44
- Look at that. That looks great.
18:46
- Oh,
18:47
oh,
18:48
oh.
18:49
That is gorgeous.
18:50
Now over here we've got some heavy cream heating up.
18:53
- [Zoe] One and a third cups of heavy cream.
18:56
- And what are you doing in here, Zoe?
18:58
- I just put two and a half cups of sugar,
19:01
four tablespoons of corn syrup,
19:03
just a tiny bit of salt.
19:05
I'm gonna add a half a teaspoon of salt.
19:06
And this is the easiest caramel recipe
19:08
you're ever gonna make
19:10
because it's just going to soften up immediately
19:12
and stay soft.
19:13
So we're just gonna whisk this to get it started
19:15
and then don't touch it
19:17
once you have everything in there.
19:18
And you're just going to let it cook
19:20
until it's amber colored. - [Paula] Okay.
19:21
- And then
19:22
we're going to add this in a little while.
19:23
- And that'll probably take about 10 minutes.
19:26
- Exactly.
19:27
- [Paula] All right, so show me how you present it.
19:31
(upbeat guitar music)
19:37
- Now to make it really a burnt
19:39
orange brioche bread pudding,
19:41
we've taken these pieces of oranges
19:44
as a garnish and to give it a little burnt orange flavor.
19:47
- I love this ya'll.
19:48
These were beautiful navel oranges
19:50
that we just cut into little wages,
19:53
dust them in sugar,
19:56
onto the grill or under the brawler.
19:59
And to me, this is so pretty.
20:01
- All right, so the sugar looks really great.
20:03
And it's time to add this warmed up cream.
20:05
So it's on a low heat.
20:06
You can take it off the heat and then
20:08
slowly add the cream
20:09
because if you add the cream too quickly
20:11
the whole thing will bubble up.
20:13
So you just want to add this slowly and stir it right in.
20:17
- [Paula] This looks wonderful.
20:19
- See look at that.
20:20
- That's a great color.
20:21
- [Paula] Isn't that beautiful?
20:22
- [Emma] Yeah.
20:23
- [Zoe] And then we're just going to whisk it in
20:24
until it makes us nice caramel sauce,
20:26
just stay nice and runny.
20:27
This is the easiest caramel. - [Paula] Yes.
20:29
- [Zoe] So now we're just going to whisk in
20:31
one and a half teaspoons of lemon juice.
20:33
And then here's the vanilla extract.
20:35
You're gonna use one teaspoon.
20:38
There we go.
20:40
So now we're just going to whisk in
20:42
eight tablespoons of butter.
20:44
And you're gonna whisk.
20:44
- Okay. I'll whisk you-
20:45
- Exactly.
20:46
- You cut and dump.
20:47
- Kind of wanted it.
20:48
Almost there.
20:51
Okay.
20:52
- [Emma] So it's getting so thick and silky.
20:54
- This smells so good.
20:56
- [Zoe] Almost there guys.
21:01
- [Paula] Fabulous.
21:04
Fabulous.
21:06
A little whipped cream and of course,
21:08
some vanilla ice cream.
21:10
What a way to end a meal.
21:15
- Isn't it tender and fluffy?
21:18
And that little bit of burnt flavor,
21:22
gives it something special.
21:26
- Fabulous.
21:28
Well, I enjoyed having y'all so much.
21:30
- Thank you so much.
21:31
This is a dream come true.
21:35
Hey, y'all, it's Paula Deen.
21:37
Now, if you enjoyed this video, be sure to like it
21:41
and click the subscribe button as well as the notification
21:45
and bail to be alerted when I post a video.
21:48
Love and Best Dishes Y'all.
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