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- Hey, y'all, I'm Jamie Deen back in mama's kitchen.
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Do not adjust your televisions.
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This is a shirt, I'm representing my brother
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and our local people that edit these videos
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Phil's significant other made this for my brother,
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"not your mama's meals" and I was early this morning.
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Y'all look at what I'm working on.
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I wanna show you this.
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So I have this old bowl
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and I'm doing something for the restaurant
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and I did this for about 15 minutes
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but what I wanted to tell y'all is
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I haven't been to any kinda school,
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much less to florist school but if you can do a plate,
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if you can set a plate of food together, you can do that
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and if you can do that, you can do a plate of food.
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It's all art and I'm no artist
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but I'm gonna damn well die trying I tell you that.
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So let's get into today's recipe.
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You know they're gonna be easy and delicious.
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Not a lot of health in this one today.
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We're doing bread pudding.
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And it's got a little, little bourbon topper on it.
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First thing I'm gonna do is make sure
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that this is not super sticky
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and Theresa's gotten everything together for me.
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So we're using our bread.
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And in the top, y'all, what we're gonna do is take our eggs.
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So we've got eggs, I believe five eggs.
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We've got a couple of cups of sugar.
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Let me help you out here, T.
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We've got some sugar going in and we have our milk
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and then we're gonna put some vanilla in here.
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Now, let's give this quick turn.
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So bread pudding is a, it's kind of a,
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it's not really a dessert that I grew up eating
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and I never had like rice pudding.
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We always did cobblers when I was growing up
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but I do love bread pudding
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and I do love rice pudding now too.
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Isn't that what it's called, rice pudding?
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My wife's father, when we would have dinner up in Atlanta
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when they were living up there,
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he would always take the leftover rice
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and do a really quick rice pudding and it was super good.
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So what we're gonna do now, y'all, we've got our mixture
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so I'm gonna pour this over the top of our bread
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and you're gonna wanna let this soak
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for I think five minutes is what it said
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but just a few minutes will be enough.
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Make sure everything gets covered.
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And while that is soaking,
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let's get our other ingredient for this together
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and this is some brown sugar.
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We've got some pecans
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and we've got a little bit of softened butter.
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I'm gonna help speed it up a little bit.
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Now, what I'm gonna do is cut that in with a fork
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'cause it's still a little, still a little firm
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and then once I get it to where I like it,
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I can actually work with it with my hands if I wanted to.
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And this is piece two.
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And once we get all of this together,
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we're gonna cook it off
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and then we're gonna come in and work on our topping.
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So while this is soaking
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and while I'm working this butter in,
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why don't we take a real quick break?
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When we get back, we're gonna put it together.
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Y'all know what this reminds me of?
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This has got a nice, see, this, it's not gonna be smooth.
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This is more of a crumble.
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But standing here doing this reminds me, y'all,
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I've been in food service for over 30 years
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and now my dogs want wet food
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mixed in with their dry dog food
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and do you know that is torture
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for somebody that's been in the food business?
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Do you know how hard it is to evenly distribute
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wet and dry food for a dog?
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I can't do it halfway.
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I stand there and I'm working over that dog's food
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like I'm gonna sell it.
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So our bread's been soaked, our bread has been soaking.
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We're gonna drop it in here like so
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and we're gonna take our crumble and go over the top.
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Now, this is gonna go into the oven for about 35 minutes
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and once I got just a few minutes left on this,
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we're gonna work on our bourbon sauce for the top.
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Doesn't that look good?
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Trust me, y'all, it is.
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Okay, 35 minutes into the oven.
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Now, the name of this recipe
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is the Best Southern Bread Pudding
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and if my eyes ain't deceiving me, pretty dadgum close
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I've got a saucepan right here.
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I've got a half cup of butter.
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We're gonna add one egg
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and we're gonna add our sugar.
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I'm gonna turn this heat up just a hair.
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And then we've got our.
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I gotta be careful 'cause one of these is not vanilla.
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One of them is brandy.
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And we're gonna cook this until all of our sugar is melted.
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This will be a good time for a sped up montage.
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To make sure that you get all these granulars,
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you wanna be, we're gonna be patient now.
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We're making a sauce so I know, I'm sorry.
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Y'all stick around, it won't take long.
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Lightly got away from me.
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You see them brown marks in there?
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Ooh, you got to be careful, y'all.
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I was doing 10 things at one time
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but we're gonna call those flavor crystals.
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Now, to this, got a little bit of brandy we're gonna add
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and this is still pretty hot
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so you don't have to worry about the alcohol.
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The alcohol is gonna cook out of this
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and this is gonna firm up over a period of time too
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but I mean, what in the world are we we doing?
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Look at this bread pudding
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that's already so moist and delicious.
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It's a good thing our diet starts tomorrow.
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I'm gonna make sure this gets all in here.
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Oh my great time of day.
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Now, y'all have seen me burn my mouth 70 times probably
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and at some point you'd think I'd learn my lesson
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but I haven't, let's go.
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Gonna get this little corner right here.
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I don't know, let me see.
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That pecan is awful hot.
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It really is the world's best bread pudding, y'all.
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Really easy, I put it together in no time.
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Make sure you get your steps in when you eat this.
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See y'all around the kitchen.
