welcome friends welcome back to thekitchen stuff in our pantry the pandemic Edition so we've been making a lot ofbread lately because we're locked at home just like a lot of other people andone of the byproducts of making bread at home is you end up with the heel at
theend and homemade bread doesn't stay as fresh as long as as store-bought breadmostly because you know there's no additives to make it stay longer and sousually what we'll do is just cut up the bread into chunks and save it until wehave enough to make bread pudding now I'm
using a mix of milk and cream mostlybecause I've got this cream and it is it's well past its best before date it'sstill fine best before dates often exaggerate or are incrediblyconservative when it comes to the time allotment so in goes the milk and thecream next in is some
sure just regular white plain table sugar next in our twoeggs now at its core bread pudding is just a custard it's just a baked eggcustard and the variable the big variable is how much bread you have whatI usually do is weigh how much bread I have and then
base the rest of therecipe around the weight of the bread and it's a fairly simple simple formulafor every half a pound of bread that you have I will use four eggs and two cupsof milk and that gives me a custard that I like bread pudding that I like
and soonce I've got that relationship I can cut it down or scale it up really easilyand I use the bread as the starting point so I've got two eggs in here I'vegot a half a cup of milk 1/2 a cup of cream I'm gonna put in some salt
alittle bit of vanilla maybe a lot of vanilla and some grated nutmeg nowthere's lots of other flavorings that you could add to this and depending onthe season I will sometimes add whiskey or scotch or rum something like that togive a different undertone and you don't need mucha couple
tablespoons maybe it's to taste actually and I also like maple syrup soI'm going to put in a little bit of maple syrup you don't need to put inmaple syrup if you've got it you can put it in if you don't have it you canreplace some of that sweetness
with just a little bit more white sugar you couldreplace it with brown sugar you could replace it with molasses sorghum sorghumis absolutely amazing in this it brings a nice earthy earthy feel to it now wejust whisk it together okay it's all mixed up now in goes the bread
I mix thebread in stir it in and then I will put this in the fridge for about an hourjust to let the bread completely soaked up the custardI'll give it a stir a couple times just to make sure that everything getscovered and everything gets into that eggy custard
mix if you don't have timeto leave it in the fridge you don't really have to there are times whereI'll make this after supper and I will just whack it right into the pan and putit into the oven right away the bread doesn't soak up as much liquid you
get adifferent texture and there's nothing wrong with that texture just dependswhat you like there are so many ways to end up with pudding that you really likeso into the fridge and now that it's soaked and stirred I just pour it into abaking dish the oven is preheated to
325 now there was a time where I would putthis in a bain-marie in an oven that was probably a little bit hotter than thatI found that just lowering the temperature does away with the batteryand I let this go for somewhere between 45 minutes and an hour and I
just checkit every once in a while to see if it's done to the doneness that I like so seeyou shortly I'm ready so let's see bread pudding I love anything that is an eggmilk sugar ebay that's it I really like bread pudding rice pudding tapiocacustard you name it
ice cream I'm in that thatwhole custard thing is it really does it for me now you could have this cold youget in this hot you could have this drizzled with cream you're gonna bedrizzled with people syrup I mean you could make a bourbon sauce bourbon sauceif you are
so inspired all depends on what you have in your house and and andyou know how you can do it now if you want more custard and less bread thenmake more custard and put in less bread I kind of like the breading one I thinkJulie likes more custard I
like I do like it a little more custard a but Iyou took the time to have it soak in mm-hmm so each one has a lovely custardsweet custard a flavor to it and there's also a difference in how it was madebased on your economic circumstance and maybe where
you livedoh we have you to cow and some chickens you'd make it very custard you'd makemore custard but if you if you live somewhere that you didn't have access tomilk and eggs but you had access to a bakery like inside the city yeah andalso if you were if
you were just trying to extend the eggs and milk you wouldput more steel bread in so it's I mean it's up to you you take that basicrecipe like we always say and just adapt it to your circumstances your house youwant it could you have two eggs yep give
a cup of milk yep do you have you knowthree cups of milk what have you got go for it don't waste anything it's allgood mm-hmm thank you stopping by stay safe stay healthysee you guys soon you
