The following is a transcript of Cory's video.
I'm Chef Corey Bahr and today we're talking bread pudding.
Bread pudding is one of my favorite desserts. My grandfather made bread pudding just about every time I went to visit him, you know, so it's got a special place in my heart and I'm sure everybody's heart.
Here at Parish Restaurant we, we actually go the extra mile and make our own bread for our bread pudding. This is our bread made by our pastry chef Savannah she makes this a couple of times a week. This breads been stale. That's one of the most important parts. You got to cut your bread and let it sit out a couple of days it will dry so it will absorb the mixture but let's jump right into the mixture. So over here we've got some milk that we just warmed up to about 150 degrees. We got six egg yolks and a couple of whole eggs and pop that in here. We're going to slowly temper this into our egg so they don't curdle. What we're doing is just really making a quick cluster,
Whisk, whisk, whisk, whisk, whisk. Great arm workout.
Awesome. So we've now tempered our eggs or brought them up to temperature slowly, we're going to add some sugar, vanilla extract, melted butter for richness, nutmeg, and cinnamon. Gonna whisk all this together. This really fills up the kitchen with that scent of nutmeg and cinnamon. I just love it. So this is a really easy recipe. I mean it doesn't take long to put together and we're just going to add the quick custard to our bread. We're just going to fold that together and make sure it gets absorbed nicely. You know when you're in the grocery store and you're in the bakery section and get those 99 cent loaves of French bread. They also work very well for bread pudding. This is our baking dish. We've rubbed it down with butter and also coated it with some sugar in the raw that's going to add a lot more flavor.
Press that down in there nicely.
Little bit more of our custard. This is going to go into a 375 degree oven for about 30 to 35 minutes just until the center's set. Bread pudding is one of my favorite desserts. It's a Louisiana classic. What better to sauce that with than bananas foster. In the skillet, we have some butter going. Pop some organic banana in there. You just want to incorporate that brown sugar into your butter, really well. Add some fresh squeezed orange.
My favorite ingredient: lots of really good bourbon.
At this point you had your cinnamon.
Being careful just to stir it in just until the flames die down a little bit. I like leaving some of that alcohol in there. All right, our sauce is ready to go. Bread puddings out of the oven. It's super tender about 30-40 minutes at 375. Just gonna take some of this. Look about right. Lots of sauce. Everybody loves lots of sauce. There you have it. Classic bread pudding with bananas foster sauce. Hey, if you want to cook this recipe for yourself, go to KNOE.com and click on Talking Food.