New Orleans Style Bread Pudding with Bourbon Cream Sauce

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Transcript

00:00What's for dinner? Hey everyone I'm Chef Zee and welcome back to Chef Zee Cooks.

00:13Today I'm going to be sharing my absolute favorite bread pudding recipe.

00:18Now do not confuse this with poudin de pan because yes it's the same thing but

00:24I'm going to be making this New Orleans style because listen New Orleans has

00:29forever ruined bread pudding for me but in a really good way. When I visited New

00:35Orleans and I had the New Orleans style bread pudding like I instantly fell in

00:40love. And lucky for you I'm also going to be showing you how to make the bourbon

00:45sauce for this. Now you can use rum if you want but I'm actually raiding my

00:50boyfriend's bourbon stash. Wait wait what? I'm actually raiding my boyfriend's bourbon stash.

00:56You betrayers! So we're making bourbon sauce today as well. If you like to learn how to

01:02make this amazing bread pudding then go ahead and keep watching. Today I'm going

01:08to show you how to make one of my favorite desserts and I love that you can use some

01:12leftover stale bread to make this. I'm also going to show you how to make the bourbon

01:17sauce but keep in mind there are so many ingredients in this recipe that are

01:20totally optional. We're going to start off by melting the butter and as soon as that

01:25butter is melted go ahead and take it off the heat. You can do this in the

01:28microwave as well. We're now going to move on and we're going to toast the

01:32almonds. Now we're only going to toast them until they become a very very light

01:36golden brown color which should take about a minute or two and as soon as

01:40they're toasted we're going to go ahead and take that off the flame as well. Now

01:44we're going to move on and we're actually going to soak our raisins in

01:47some bourbon which again is optional. You don't have to include any alcohol in

01:52this recipe if you don't want to. We're now going to move on and start making our

01:56custard. So we're going to add some eggs, some sugar, and some vanilla bean paste

02:01but you can definitely use some vanilla extract if that's what you have on hand.

02:05We're also going to add some almond extract which is also optional. We're

02:10going to add some ground cloves, some ground nutmegs, and some ground cinnamon and

02:14we're going to whisk that together until it's well combined. And once you've

02:19finished whisking together the eggs, sugar, and spices we're now going to add the

02:24melted butter which has had a chance to cool down. And I always like to add the

02:28butter while whisking because butter is a fat so if you don't whisk it while adding

02:33the batter does tend to separate a little bit. We're now going to go ahead and

02:37we're going to add the evaporated milk while whisking. Again because there's butter

02:42in the batter tends to not play well together so it's always best to whisk

02:46while mixing. Now we're going to go ahead and we're going to add our cream but it's

02:53totally up to you. You can use regular milk or half and half if that's what you

02:57have on hand. Now that we've created our awesome custard we're now going to add the

03:07bread and we're going to let the bread soak in that custard for at least one to two

03:12hours. But before we do that you want to very gently fold the bread into the

03:17custard. Now this is optional. I like to be really gentle because I like to make

03:21sure that those cubes stay intact. Now once that bread has had a chance to soak in

03:25that custard for about one to two hours we're now going to actually put it into

03:29the baking dish. Now I know it's kind of hard to see because my baking dish is

03:33white but I did go ahead and rub my baking dish with butter. So now we're

03:37going to kind of build a bread pudding lasagna. We're going to add that bourbon

03:41soaked raisins. Being sure to leave behind some of that bourbon and again the

03:46bourbon is totally optional and now we're also going to add the toasted almonds

03:56which is also optional. I like to add some toasted almonds just because it gives the

04:00bread pudding some awesome flavor and texture. So once we've built the first

04:05layer we're going to go ahead and repeat this step and we're going to build a

04:08second layer. Now I like to do this in layers because if we were to put the

04:13toasted almonds and the raisins into the custard with the bread while it's soaking

04:18I find that the raisins just stay at the bottom and it's not evenly

04:21distributed amongst your bread pudding. Now if a little bit of bourbon goes into the

04:27bread pudding no worries that's totally fine it's just gonna give it a little

04:31bit of spice and a little bit extra oomph. Now for the very top layer of your

04:38bread pudding you want to be fairly strategic because this is going to be

04:42part of the start of the show because I don't know about you guys but when it

04:45comes to bread pudding I personally love the little crispy top that you get. So I

04:50pour a little bit of the custard that's left over and then I go in with the back of

04:55my spatula and I press it down really gently because what's going to happen

04:59is that as the bread soaks up the custard is going to rise you want to make sure

05:04to push it down and down and down just that those top pieces aren't too dry. So

05:08again with the leftover custard we're just going to go ahead and pour it over top

05:12and just very gently pat it down once again because listen we don't want a dry

05:18bread pudding. We're now going to place it into the oven and we're going to bake it

05:25at 350 degrees uncovered and about every 10 to 15 minutes at least in the

05:31beginning while it's baking you do want to go in and check on it and you also

05:35want to push it down because again like I mentioned before the bread does have a

05:39tendency to rise up as it's soaking up that custard mixture but you want to press

05:46it back down into the custard before it has set just so that those top pieces

05:50aren't too too dry.

06:03And after about 45 to 50 minutes we're going to go in and we're going to check

06:09if our bread pudding is done by inserting a keg tester and making sure that it comes

06:14out clean. Now your bread pudding should have this beautiful golden brown color

06:17throughout and note that your cooking time will vary depending on how big and

06:23how deep your baking dish is. Now when you take the bread pudding out it should

06:28have a little bit of spring back and a little bit of give just like you see

06:31here and you want to set it off to the side while it cools and sets. We're now

06:35going to make our bourbon sauce so with the flame off we're going to whisk

06:39together just one egg and to that we're going to add some sugar, some vanilla bean

06:46paste but just like the custard if you have vanilla extract that will also do

06:51and we're going to add some half-and-half or some heavy cream whatever you have at

06:55home and we're going to whisk that together until it's well combined and once

07:05all of those ingredients have been mixed together we're now going to turn on the

07:09flame and we want to be really careful not to scramble the eggs. So what we're

07:15going to do is we're always going to be whisking as our sauce begins to thicken.

07:20And you know when your sauce is done when you can go in with the spoon flip it

07:27over put your finger through it and it holds its shape. Now the sauce is actually

07:32ready right here right now if you didn't want to add any bourbon but if you didn't

07:36want to add some bourbon turn the flame off and then you can add as much or as

07:40little bourbon as you like. Quick tip if you feel like you've added too much

07:43bourbon or you don't like the bite of the alcohol just turn the flame again on

07:47low and cook out the alcohol vapors. So there you guys have it my recipe for some

07:52bread pudding with bourbon sauce which by the way tastes so good when you have it the

07:56next day. If you have any questions visit my website and until next time I'm Chef Zee y buen provecho.

08:02Thank you so much for watching today's video. Now be sure to join the Chef Zee

08:08family and subscribe to my channel and click that bell so that you don't miss

08:12out each and every single time I post an all new video. And listen guys I have so

08:17many yummy recipes already here on my channel so if you need a little

08:21inspiration you want to switch things up go ahead and click right here.

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