Miss Vicky, next time break your bread into smaller peices,add all the liquid ingredients with the melted butter, vanilla cinnamon, sugar in a bowl you can also add chocolate chips and pecans, pour over your bread and let sit over night in the fridge. Then bake, you can also make a glaze to pour over after baking. You did a great job, so happy you like trying American dishes. I am loving your videos!❤❤❤❤❤
I agree with breaking the bread, and we do just call it bread pudding, but call it what what you want, we know what you mean. 🥰 A.ways a delight to watch you make food!
I, also, tear up the bread. You can then mix it all together, so the ingredients are all mixed up. I don’t use bourbon. I prefer to use a little more cinnamon. And just like French Toast, I will just sprinkle some light powder sugar on top when it comes out of the oven. It’s a favorite dessert of mine. Now, I have to make some. Great Job! Love watching you make all these wonderful dishes.
Bread pieces are broken when making bread pudding. Bread slices are used for bread and butter pudding. The recipes are very similar but still different. Sauce is only added to bread pudding, not to bread and butter pudding.
I thought it was a house-coat or nightgown. Not out of the ordinary for my mom growing up. She'd be mortified if someone showed up at the door of course. Lol. She'd be equally scandalized making a cooking show in her nightgown for the internet.
I also do the bread into chunks, make the wet mixture and let it soak overnight. You can make with all different fruits, apple, banana, peach etc and use all different kinds of toppings. Whipped cream, custard, ice cream are all great with it.
I like to cut my bread into cubes and really mix that custard up with it in a big bowl with the other additions like the fruit or w/e, then put it in the pan to cook
Hey Vickie here in the states we just call it bread pudding, good job making it. I think the next thing you might wanna try is banana pudding. Enjoy seeing your cooking please keep it up.
Love this one. Ms. Vickie, being a firefighter, I had to bust out laughing when you made a comment. Right off you said, "I hope I did this right"....after pouring the bourbon on the pudding. I started laughing when I thought....Ma'am....if you did it wrong...the bourbon will let ya know in the oven!" (Cue flambe bourbon ignition sound). Looks like you have a great farm there, and thanks for sharing this!
Holy cow! You folks have to know French, and English too, there in Jersey. OK guys...how about Vickie creating "Maryland Crab Cakes"? Those critters are mostly crab and incredible.
Nice job. I cut my bread, in large pieces, and put all dry ingredients in a large bowl, give it a quick mix, add the mixed wet ingredients, mix lightly, let i sit for 4 or 5 minutes, then turn into a buttered baking dish. That way all the liquid is evenly distributed though out.
I have never seen or heard of bread and butter pudding. I don't think this is an American dish. We serve bread pudding which is generally made from stale french bread or some bread that is heavier than regular white sandwich bread and we usually cut it into square chunks. We don't dunk the bread into butter, but we make a custard of eggs, sugar and milk that is poured over the bread and then baked. I have heard that some UK make theirs with a pastry cream sauce, which we don't do.
Love, LOVE U2.! I'm one of those silent listeners. LONG time follower and I much say, adding your mom into the equasion was genius. I'm a former chef for 20 years. I appreciate her fluid approach to dishes. And it doesn't hurt that she's gorgeous.... Just sayin..... Thanks again U2
We tear the bread up into pieces before pouring the custard mix over. I always grate nutmeg, cinnamon and Teaspoon of vanilla into the custard. After baking that's when either butter rum or butter bourbon sauce is poured on top and served.( Butter,brown sugar & booze of choice reduced to syrup)
this may have been a version of bread pudding you would have in the UK but it is not how bread pudding is made in the southern states, its made with diced or hand torn day old stale bread not just layered bread like you would do for a baked french toast
There was a restaurant chain in Dallas in the 1970s & 80s that served small whole wheat cinnamon rolls with their lunch and supper meals, and then turned each day's leftover rolls into bread pudding for suppertime dessert with a cider (Scrumpy) based hard sauce.
You are doing wonderfully with these recipes. You should know that many of these recipes vary incredibly. What is common in one region won't be in another. So, if it tastes good, it is ok.
Great job Vickie! I love watching you cook and bake. I just shouldn't watch these videos curled up in bed at night. Lol! Makes me hungry! Anyway, your pudding looked so good! Looking forward to the next one.
I have never heard it called 'bread and butter pudding'-- I have always heard it called 'bread pudding'. It's a money stretcher and a cold weather favorite. Southerners tend to add liquor and things like caramel...I just serve mine with whipped cream on the side.
I would break the bread into smaller pteces and be sure to bury them in the custard....it is basically a custard. I would add more custard mix and burn off the alcohol before adding.
@@Brenda-f9y Actually, "bread and butter pudding" is this, which is what the Brits are used to, with lots of butter going on bread slices, while our "bread pudding" tends to be chunks of bread, without the butter spread on it. They're basically the same but still if you look up recipes for each, they are slightly different.
My grandmother used to make bread pudding (she called it biscuit pudding because she would make extra biscuits the previous morning for breakfast in order to have the pudding the next day). Her recipe also used raisins. She would make a vanilla butter sauce to pour over the bread pudding.
GO, MUM, GO!!! LOOKS DEEEEEEEEEEEEEEEEEEEEE-LISSSSSSSSSSSSSSSSSSSSHHHHHHHHHHH!!! :) You might want to try Southern Cornbread Dressing for Thanksgiving!! SO YUMMY!!
I really think Vicki should get the family started on Amish friendship bread- the dough is so easy and winds up growing so much that all 3 of them could start looking at different options as the sweeter sourdough is ready to bake and try making the different loaves as I think it’d boost James and Millie’s confidence with baking and Vicki’s need to feed everyone around her.
This is my use-up-the-bread recipe with different seasonal flavorings. A nice inexpensive treat. I do not use bourbon. I do add vanilla or almond extract, depending on the fruit. It is one of my 'go-to' in the colder months. It is also wonderful for a holiday breakfast too.
In Mexican culture we have a bread pudding called capirotada. I always hated it because it had raisins in it. There are lots of different varieties. I would love to send you a couple of different recipes and maybe your mom can cook them and you guys can try them.
"bread and butter pudding" is actually the British version of bread pudding- using layers of buttered bread slices, instead of our usual unbuttered bread chunks. I've made both, and I prefer our bread pudding, because those chunks really soak up the custard while all the top bits get nice and crispy.
Looks soooo good. Vickie what a beautiful dish. My Momma always put a little bit of brown sugar just to add a little more sweetness. Love From Michigan and it's a beautiful evening ❤❤
If you don't like raisins, then substitute with dried cranberries. I like it either way. You can serve it to children with bourbon in it because at baking temperature, the alcohol will cook off of it.
I have only heard of bread and butter pudding in British movies or tv!! Had no idea it was made in the US! I have never seen it on a menu…and I’m 71! Glad you enjoyed it! 💙💙💙🙏🏻🌎☮️
Say "YES" to the Bourbon!!! Great job as always. I believe that every family has their own Bread Pudding recipe. Its a great way to use up all your bread odds and ends...I always add vanilla to mine...sometimes I add chocolate chips 😉
Being that I had whatever passes for culinary training in Southwestern Louisiana, I always made my bread pudding drizzled with runny caramel and Jack Daniels sauce. The bread is always two-day stale bread torn into smallish pieces, mixed with cinnamon and molasses (and a goodly splash of more Jack). After all Jack is a friend to all of us.
It's basically French toast with less hassle. With or without raisins, sometimes with nuts, fruit zest, topped with hard sauce, cream, maple syrup.... Seriously, just dig around in the pantry and you'll dream up something fantastic. It's egg and cream custard soaked bread flavored any way you can imagine.
Ma'am, bread pudding originated in the Uk, and your recipe looks so delicious! The bread pudding I have eaten had some vanillia extract in it, and also with a rum sauce with sugar in it poured over the top of the bread pudding!😋🤠
Mom would always buy grocery-store baguettes to go with Italian food (mostly spaghetti and meatballs). There would always be leftover bread that would be stale and inedible the next day, so bread pudding. It's an easy low-effort weeknight dessert.
I think you did a great job making bread pudding! Next time, you might cut your bread into cubes before you add it to the butter. It will be easier to keep everything equally distributed in the dish! Great video! Thank you!
Lovely job, Victoria. It's an old favorite that doesn't seem to get made as often as it deserves. And no worries about the bourbon, the alcohol evaporates out during cooking.
When cooking with alcohol, the alcohol evaporates out leaving behind only the flavor of the beverage, which is perfectly safe for children. The same goes for Rum cake using Rum. Great video, looks delicious. Thanks for sharing.
Bread pudding started in 11 century England as a savory dish but without the milk and eggs then during the 13th century the milk and eggs were added to it. And the English settlers then brought it over to the Americas. Some people do a bourbon infused caramel sauce on top or caramel sauce. And in the Philippines they have banana bread pudding. And there’s more varieties available than that.
Vicky you made a beautiful bread pudding. I'm sure it was delicious. Please keep making our recipes as it is so fun to watch-and frankly it shows what a great cook you are. My recipe is my mother in laws. I never liked Bread Pudding till I had hers...it's divine!! Her recipe calls for a loaf of french bread torn into small pieces and left out to get stale overnight. Her egg mixture is 3-4 eggs depending on size, half & half, vanilla, combo of regular & brown sugar, cinnamon, nutmeg mixed well . Spray the cake pan with Pam then makes layers of the bread pieces with raisins, and diced apples. Once all the layers are done , pour the egg mixture all over the top. Take a large spoon and press the mixture down all over so the egg mixture can absorb thru it all. The pan is then placed in a bigger pan filled about 1/3 full with hot water . Place the pan in the pan with water for a double boiler effect. Bake it. She always served it with warm caramel sauce drizzled over the helpings in our bowls and then 1/2 & 1/2 drizzled over the top. It's heavenly💖
Mum Vickie, lovely blouse! Well done on your first bread pudding 👍 There are infinite ways to make bread pudding & as usual in cooking/baking, usually comes down to preference w/ basic recipe. FWIW, we usually 1) cut bread into large-ish chunks 2) mix all other ingredients together (extra are raisins, walnuts, chocolate chunks, etc) 3) add bread to wet & toss/thoroughly coat chunks 4) pour entire mixture into lightly-buttered pan (use spoon to better distribute extra bitss) 5) let sit for a bit (some overnight pan in fridge to set) 6) bake as is, or sprinkle top w/ Demerara or turbinado sugar & cinnamon 😍 Wet mix becomes custardy when baked, so soaked bread is creamy/silky. Usually have ice or whipped cream on side, but sometimes caramel glaze (if reduced sugar in pudding).
You basically made this the same way we make it here in the Midwestern US except for a couple of things. One is that you should tear your bread into pieces first. This makes the pudding cook solid like a cake that you can cut into squares rather than in layers, and also helps the bread soak up the syrup better. We also usually serve it cold, after refrigerating for a while. I've never had bread pudding with alcohol added, but i might try that! I also prefer my bread pudding without raisins. They are common but not necessary.
I like to dribble a small amount of irish creme liquor over the top. Or, can add some half and half or cream. It's good made with cubed french baguettes that have time to soak in the egg mixture.
You can use any stale bread, but most cube the bread so the raisins mix well. Plus 4 tablespoons of butter, believe is softened, I don't think it's melted, though I'm not sure if it makes a difference. 😃
Rum and raisins is a pretty typical flavor combo, but I make maple Pecan most of the time. Cranberry orange is also a nice holiday flavor (need extra sugar). All liquid ingredients combined before pouring over the bread, then it soaks for hours, stirring occasionally. 6-8 eggs for me, and full fat buttermilk. A glaze or sauce like a rum sauce would accompany the finished pudding.
I love James Mom! Do not stop these videos! These are my new favorite as I am so tired of watching the 10th time someone going to Buccees Or the 20th time someone going to in and out Burger! A good 45 states ( give or take) don't even have those places! But yet we see them over and over just with different people! As an American we get tired of those same things. atleast you went to Chipotle, or ate tex mex or took us on a boat tour! So believe me, many of your videos and now your mom's are refreshing! That said, like in the last video I still think her tablespoon is way different than ours. Our tablespoon is a little bigger than the spoon you'd stir your tea with.
I noticed that also so i was looking closely at her final consistency which was fine. Later I realized she said she was doubling the recipe. I think she said the one recipe amount and showed the doubled amount. Just my thoughts on the topic. What do I know.
@@rebeccafoust7145 what do I know made me laugh because I often think the same about me! I have her exact baking dish and even if she doubled the recipe, that would be equal to our 1 stick of butter. Saying that makes me think of other videos from UK area. There butter comes in the giant block equivalent to our 4 sticks of butter. Now that would fill the dish like hers.
It looks great. 🙂 As others have stated, we typically call it bread pudding here in the US. That being said, I can see how you call it bread and butter pudding. After all, the first two ingredients are bread and butter.
Bread pudding is a popular dessert in New Orleans. Most of the alcohol cooks out of the bourbon when it bakes, so it's safe for children. Some people add the bourbon (or other alcohol) after it bakes, which leaves it boozy.
Always save ends of loaves, let them dry out and then store them till I want to break them all up for bread pudding or to use for stuffing 😊 The dry bread just soaks up the wet ingredients and flavoring really well. Yours looks delicious 😋 good job
Your mom had asked in a previous video what to do to keep eyes from watering whilst cutting an onion. It sounds crazy but it works! Put a piece of bread in the front of the shirt. I don’t know why it works and didn’t believe it myself; tried it on a whim and it works!
Grandma would drizzle French Vanilla coffee creamer on top. She also cut the bread to 1” pieces I think. I gained 40 pounds in the year and a half I lived with her. 145 to 180 pounds ish. Some muscle some fat. Went from working on the ranch to construction in Denver. We are mostly German Mennonite ancestry. One time she was adding a little of the creamer to her coffee cup. She was pouring from 6” ish above. The creamer just touched the coffee when she tried to stop pouring. That fake artificial creamer crawled back into the jug.
@@Brenda-f9y One of the earliest published recipes for a bread and butter pudding so named is found in Eliza Smith's The Compleat Housewife of 1728. She instructs "Take a two penny loaf, and a pound of fresh butter; spread it in very thin slices, as to eat; cut them off as you spread them, and stone half a pound of raisins, and wash a pound of currants; then put puff-paste at the bottom of a dish, and lay a row of your bread and butter, and strew a handful of currants, a few raisins, and some little bits of butter, and so do till your dish is full; then boil three pints of cream and thicken it when cold with the yolks of ten eggs, a grated nutmeg, a little salt, near half a pound of sugar, and some orange flower-water; pour this in just as the pudding is going into the oven". She didn't call it the wrong name, she made THE recipe that's been around for hundreds of years...
A bakery I worked at we tear up all the leftover bread ends and all and after adding all the ingredients it was always very wet consistency and we had bread pans we would scoop it out of the bowl and pour it into the pans ( keeping in mind we would make about 25-30 loaves)… and after cooking we put it into a cooler and it set up, but warm bread pudding is the best
@5:50 yes my mama use to put it in the pudding mixture before putting it on the bread I just because she liked her adult juice, I use imitation rum flavoring because I don't drink
You can use croissants, French bread, or cinnamon rolls as well. The history says it started in Europe to keep from wasting stale bread and it is popular in the U.K. and southern U.S. Golden Corral restaurants in the U.S. have it.
You are basically soaking bread in an egg custard mixture, hence the overnight soaking step in the fridge. However, as long as all the pieces of bread has absorbed the custard, an overnight soak is not necessary. Also, you can substitute the raisins with other dried fruit if you know people who don't like raisins. This is a versatile dessert that is usually made with any leftover stale bread or bread-y pastries. You can also add some nutmeg to the custard mixture as well as vanilla. However, if you did not make enough of the custard mix, then some of the bread will be dry, and you'll just end up with twice-baked bread. If that happens, do not include any bits that have not soaked up the custard mix. Just leave those out.
Suggestion use French bread that isn't fresh and cut into thicker pieces and then add Maple syrup to the top after baking, and cinnamon sugar before baking you could also drizzle frosting on top and put another egg in the recipe because British eggs are smaller than American ones you can also layer bread raisins and put another layer of French bread on top with the egg mixture on top.
FYI: With the sprinkle of bourbon used, it should not be an issue because any alcohol added to the batter evaporates due to the heat of the oven. It will cook out during the baking process. If you used a lot of alcohol, then a small percentage of alcohol might still remain in the final product. It all depends on the cooking time, temperature, and the amount of alcohol used.
I have never had bread pudding or the uk version of bread and butter pudding so I'm no one to judge! Her version though reminded me a bit of our French toast just opposite in the cooking steps. French toast is , mix eggs, milk and cinnamon. Dip the bread in that Melt butter in a pan and fry the bread like you would a grilled cheese. Flip to brown both sides Then serve with butter and maple syrup. Anyway your version of this bread pudding looked delicious!
