How to Cook Bread Pudding

Video Transcript

CHEF BLONDIE: So our bread pudding's been soaking for about 20 minutes. We're going to take it over to a pre-heated 350 degree oven. That's going to sit at that oven for about another 20 minutes, and then we're going to take it out and let it rest for 10. Then, we're going to taste the fabulous bread pudding. Come on over to the stove. You will remember, once again, I have my thermometer in there, it's reading at 350 degrees, middle wrap. Set my timer for 20 minutes. It's going to get all nice and crusty on the top. And there's a couple of things I want you to remember. Whenever you're doing things like this bread pudding or the steak, you're only limited by your imagination. There is no reason you couldn't make a pan sauce with that steak with a little bit of port wine, add in a little butter to it. you can throw raisins into this bread pudding, you can throw chocolate chips into the bread pudding. You could use a different type of bread, who's to say you couldn't use old croissants with a little chocolate? Some nuts and toasted pecans in the bread pudding. You also can make it larger. I'm going to do an episode on learning how to convert a recipe. It sounds really complicated. It's got math in it and oh my god, I hate math. But guess what, it's really easy. There's 2 really easy formulas, you can take any recipe you have and you can either expand the amount of yield in your recipe, or in other words, what you're going to get out of the recipe is like, if you yield 60 cookies and you want 120? I can teach you how to do that. Or, the portion size. So instead of doing a 4 ounce piece protein, you want a 7 ounce piece of protein and have a recipe coincide with it. I'll teach you the other formula. Super simple, you can do it on your calculator. Again, don't let your imagination stop you. Go wild with it, make it your own. You'll have so much fun doing this, and you can name it after yourself, just like I do.

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