Up next in 10
The Best Bread Pudding Recipe - Need dessert recipes for Christmas? Learn how to make bread pudding at home with Paula's Southern bread pudding recipe with a bread pudding sauce!
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
The Best Bread Pudding Recipe: https://www.pauladeen.com/recipe/the-best-bread-pudding/
------------------------
For more Holiday Cooking & Baking Recipes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGAhuN4aB9eQCNZtrfVxz13
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Merry Christmas, y'all.
0:03
I have never made this particular bread pudding
0:06
on any of my shows, I don't think,
0:10
but it's got really really high marks from all of y'all
0:15
out there who have made it.
0:17
And this is a great Christmas recipe.
0:20
If you're having a bunch of folks coming
0:22
to your house for the holiday,
0:24
this is wonderful to make ahead,
0:27
pull it out of the refrigerator,
0:30
and bake it in the morning for breakfast
0:34
before you start opening presents and celebrating Christmas,
0:38
or you can serve this as a dessert.
0:41
It's just that good.
0:43
So the name of it is The Best Southern Bread Pudding
0:49
and it's a very simple one.
0:50
I've got, I've got, ooh,
0:53
three or four really top notch bread pudding recipes.
0:58
So don't confuse this one
1:00
with like the Praline French toast.
1:03
So that's it.
1:04
That's all I got to say y'all.
1:06
Now the recipe calls for three cups of cubed French bread
1:13
and you can just put it in a bowl like last night
1:19
and let it just kind of dry out a little,
1:23
and I'm not even gonna bother toasting it.
1:26
So I've got two cups of sugar and five eggs.
1:31
Is that right, Teresa?
1:33
- [Teresa] Yes ma'am.
1:33
- Is that what I got?
1:38
Okey doke.
1:39
So thank you for beating up my eggs.
1:42
- You're welcome. - Teresa.
1:44
- [Teresa] You're welcome.
1:45
- Thank you.
1:47
All right.
1:48
(whisk scraping)
1:53
Two cups of sugar.
1:55
(whisk scraping)
2:01
And I've got two cups of,
2:04
is that half and half cream or milk?
2:08
If you're trying to cut back a little bit
2:10
you can use a 2% milk. - It's milk.
2:15
If you're trying to cut little calorie corners,
2:20
half and half is probably the real deal though.
2:25
(whisk scraping)
2:29
Okay.
2:31
(whisk scraping)
2:44
I just wanna make sure that's incorporated real well.
2:49
And I'm gonna put in two teaspoons of vanilla extract.
3:01
And Eddie ordered us a big old package of vanilla beans.
3:07
And so I know what we're giving for Christmas.
3:11
It's not gonna be ready in time for them
3:13
to use it at Christmas,
3:15
but maybe they can pull it out like on Valentine's Day.
3:20
Alrighty, I'm gonna spray a 13 by 12 by 2 pan,
3:29
and I'm gonna toss our cubed French bread into our dish.
3:37
And I think the recipe call for, how much?
3:40
- [Teresa] Three cups.
3:41
- Three cups of bread.
3:43
You know what?
3:44
I think we need more to grow on?
3:46
So that may be about four cups,
3:50
'cause we've got a lot of juice here.
3:53
So, I'm gonna pour this over our french bread.
4:08
Mm-mm.
4:13
Yum.
4:17
Yum-yum.
4:19
Now we gonna let this sit here for about 10 minutes
4:22
and that's gonna give that french bread just a couple
4:25
of minutes to soak up that wonderfully sweet cream.
4:31
All right, so we need a topping for this, don't we?
4:38
Surely that's not fattening enough.
4:41
So I've got how much brown sugar do I have Teresa?
4:45
- [Teresa] One cup.
4:46
One cup.
4:47
That's what I thought.
4:48
- [Teresa] One cup packed.
4:49
- And half a cup of softened butter.
4:55
I'm just gonna kind of mix this with my hand.
4:58
The recipe calls for like a cup of nuts, pecans actually.
5:04
So, but I'm using walnuts.
5:07
It really doesn't matter, what kind of nut?
5:12
Just the one that you got the most of
5:14
and the one that you like.
5:16
This looks delicious.
5:19
And then after we get this on there
5:23
y'all think it's fattening enough?
5:26
Well, it ain't.
5:27
(Paula giggling)
5:27
'Cause we going make a brandy sauce to pour over it.
5:33
I'm a happy girl.
5:36
Okay, so this has been soaking up that custard
5:40
well about the whole 10 minutes that it called for.
5:46
I'm just dunking it down to make sure that each cube,
5:52
got something to drink.
5:56
All right, next step is to sprinkle our brown sugar
6:02
and nut mixture on top of our bread pudding.
6:13
And I'm just so glad that y'all love this recipe.
6:17
I just love it when I put out a recipe
6:22
that y'all really, really, really love
6:25
and add it to your repertoire and do it all year long.
6:32
I love that.
6:35
So there we're gonna put this in a 350 degree preheated oven
6:40
and we're going bake it for like 35 to 45 minutes
6:43
or until it's set.
6:46
Just wanna make sure that the egg custard is done.
6:49
Look at that wonderful Southern Bread Pudding, y'all.
6:54
Like I said,
6:55
(Paula giggles)
6:56
it was two layers.
6:58
We did the pudding first and then we did the crunchy top
7:01
with the brown sugar and the walnuts.
7:03
Now I'm fixing to make the sauce that we're gonna put
7:06
on top of this.
7:09
It's a triple hitter, honey.
7:12
All right I've got,
7:14
I can't remember how much I've got.
7:15
- [Teresa] That's a stick.
7:17
- Okay, a stick of melted butter.
7:19
I think that was two cups of sugar.
7:21
Why is it not?
7:22
- [Teresa] Yes ma'am.
7:23
- Two cups of sugar.
7:26
Two eggs.
7:28
- [Teresa] No, one egg.
7:28
- One egg.
7:29
That was a big egg.
7:31
I must have bought jumbos and I've got that
7:38
over kind of medium heat.
7:41
And that's great
7:43
that you don't have to temper anything
7:45
as long as you put that egg in right
7:47
at the beginning.
7:48
(whisk scraping)
7:52
Looking good.
7:54
All right, we gonna add a little brandy
7:59
to our bread pudding sauce.
8:04
(whisk scraping)
8:05
And again, we don't wanna cook anything,
8:08
we just want to make sure our sugar is melted
8:14
and our butter is melted,
8:16
and now I'm gonna add our brandy.
8:18
(whisk scraping)
8:25
And if you're worried about children and the brandy
8:28
or somebody that has decided to take oops,
8:33
alcohol out of their life totally,
8:36
I don't think there's anything to be worried about.
8:38
I think that that brandy will cook off.
8:43
What do you two think?
8:45
- [Eddie] I don't know,
8:46
I've heard some people say that it does not cook.
8:50
- [Teresa] Oh, I've always heard it cooked off.
8:51
- Yeah, that's what I've heard.
8:52
- [Eddie] It is?
8:53
That's good. - Mm-hmm that's what happens.
8:54
- [Teresa] The alcohol does.
8:55
I mean the flavor profile doesn't,
8:56
but the alcohol will burn off.
8:58
Yeah, always. - Alcohol,
9:00
that's what I've always been under the impression,
9:04
not under the influence, but under the impression.
9:07
(Paula laughing)
9:08
- [Teresa] I got that question a lot when I did catering.
9:10
- [Paula] Oh, did you?
9:11
- [Teresa] Mm-hmm.
9:12
- Well, I've had some people along the way that
9:16
had become teetotalers that-
9:18
- Yeah, you can leave it out.
9:19
You can leave the flavoring.
9:21
- Yeah, absolutely.
9:22
If you don't want the brandy, leave it out.
9:26
All right, now I'm still gonna need my vanilla flavoring.
9:31
I'm gonna wait until everything melts
9:33
before I add that vanilla.
9:36
(whisk scraping)
9:41
Now the beauty of this is you could make that
9:46
and cover it and put it in the refrigerator,
9:49
bake it off the next morning,
9:52
and you have a delicious divine breakfast in no time.
10:01
Okay, I hear it melting.
10:03
(spoon scraping)
10:08
I hear it melting.
10:10
I'm gonna add like a teaspoon of vanilla.
10:20
(spoon scraping)
10:23
They say not to add any kind of extracts
10:28
until the very last because the flavor will cook out of it.
10:39
So that's why I waited to add our vanilla.
10:44
(whisk scraping)
10:50
Woo-hoo.
10:54
I can't wait!
10:59
I can't wait.
11:00
It's been a while.
11:02
Look at this wonderful bread pudding, would ya?
11:05
Look at that? - Mm.
11:08
- What'd you say, Teresa?
11:09
- [Teresa] I love bread pudding.
11:10
I love bread pudding.
11:12
- [Paula] I love bread.
11:14
Look at that beautiful piece of french bread right there?
11:17
Mm.
11:20
(spoon scraping)
11:24
Okey dokey.
11:26
I was just about wanting to bottle 'em.
11:29
Now, normally you would just pour this all
11:32
over your bread pudding,
11:34
but I think I'm just gonna pour some over my piece
11:42
and y'all can pour some over y'all's piece.
11:44
How about that?
11:46
If y'all want a piece.
11:51
I'm swallowing hard.
11:52
(Paula giggles)
11:54
I just took my vitamins and they're so nasty.
11:58
I keep burping 'em.
12:01
Okay look.
12:03
- [Teresa] What a great Christmas dish.
12:05
- I mean, it's just one of those wonderful
12:08
sinfully fattening satisfying dishes that mama makes.
12:18
(Paula vocalizes)
12:25
Your guest may not leave, caution.
12:30
(Paula giggles)
12:33
Or if they leave,
12:33
they may take the dish with 'em.
12:36
It's delicious, y'all.
12:39
Merry Christmas and I hope you like the bread pudding.
#Food & Drink
#Hobbies & Leisure