How to Make Bread Pudding - The Basics on QVC

When it comes to comfort food desserts, bread
pudding leads the pack. Its easy to make and it uses up all of your leftover bread,
so lets make some bread pudding. Were going to make a really basic bread pudding
here today, but Im going to give you options of when you can add other flavors. The most
important part of bread pudding of course is the bread.

Weve taken some challah bread
here, which is of course an egg based bread. Brioche is also an egg based bread. Really
tasty for bread pudding. Youll notice it has a bit of a yellow tone to it, but its
sweet and super, super tender.

Makes a great bread pudding. Cut the bread open and leave
it overnight on a baking sheet on your counter, so it dries a little bit. Why? Because stale
bread absorbs things better, so when we put our custard on that bread, its going to
absorb all of those great flavors and then give it back to us when were eating it.
So, bread is all cubed up and ready to go. Lets start by getting our pan ready.

Were
going to butter the pan and grease it so it comes out easily. Nice little tip. Always
save your little butter wrappers. Keep them in the freezer for when you need to do something
like this.

The leftover butter on the wrapper is perfect for actually greasing a dish like
this. Okay so greased dish, bread, lets make that custard. So Im going to beat
up my eggs here, and Im going to pour in my milk. And of course because this is a dessert,
were going to add some sugar and sweeten that up.

So sugar, eggs, milk. Whisk that
together until you can no longer feel the sugar. Its dissolved in the mixture. Now,
lets add some flavors.

So, in goes some cinnamon. Thats pretty classic in any bread
pudding. In goes a little pure vanilla extract. I like to use the pure instead of the artificial.
And then were going to grate in some fresh nutmeg.

I love to grate my nutmeg fresh. You
can easily get these in the grocery store and they keep forever, so of course you will
always have freshly grated nutmeg, which tastes better than if you buy it pre-ground. Whisk
it together well, so you break that egg up and dissolve that sugar. Now, lets transfer
everything to our greased pan here.

This is where if you were going to add some extra
ingredients like raisins, which are kind of traditional, or you could put some berries
in there or even some chocolate chips. Cut up some apple, drizzle some maple syrup in.
All of these variations are possible and you can make your bread pudding your very own.
You want to make sure this pan is almost overflowing with bread, and then were going to pour
our custard on top. Now, once the custard is all in the bread, we want that bread to
absorb that custard so that when it bakes, it bakes evenly. So youre going to use
your hands and press that bread down into the mixture.

This is when we preheat our oven.
We wait this long because this bread needs time to soak up that custard. The preheating
time for the oven is just about the right time. Once this has sat for about twenty minutes
and your oven is preheated to 350 degrees, pop this in for about an hour. It should smell
fantastic in your kitchen and people should be waiting for that bread pudding.

Lets
take it out and see if its finished. So, to do that we are going to take a clean skewer.
Were going to put that into the center of the bread pudding and it should come out
clean. If it comes out clean with no messy pudding on there, then you are good to go.
Next step is to let this cool for a couple minutes. Cut it into portions.

Serve it with
some fresh fruit, maybe some maple syrup on top. Sprinkle some powdered sugar and make
everybody happy. Thanks for watching. If youd like to see more of The Basics, click over
here.

If youd like to see everything I. Used in this recipe, click over here. If you
have any questions, comments, or suggestions for more Basics, put them down in the comments
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How to Make Bread And Butter PuddingA TLC Christmas 2016

The Italians, they make a big, glorified sponge
like this and they put it in a posh box, and we love it. It's a brilliant little present and you can
toast it. But it's beautiful, absolutely beautiful in
bread and butter pudding. All I'm gonna do is take the end off, about one centimeter and then we can take the base
off one centimeter.

And then the sides like this, just one centimeter
slices. We don't waste anything. I'm just gonna trim this base here of this
brown crust. I'm gonna put this onto the bottom, just like
that.

And then all I'm gonna do is use these little
crusts, squeeze them and push them up against the sides like that. What I love about this is, instead of having
to worry about perfectly rolling out pastry, you know, you can really make a great job
of this. If you do it sort of a little bit scruffy
and not so perfect it's still great. So that's our base done.

It's gonna flavor that beautiful custard cream
there. Just a third...Goes in. It will get sucked up straight away. It absorbs very quickly.

Then we have the rest of this custard. In actual fact we've got all of the bits that
have fallen off of the wonderful panattone, plus this bit here, and actually if I rip
this open you can kinda see, see that texture. And whether it's stale or fresh it really
doesn't matter. So I'm must gonna break it up then just get
in there with a spoon.

It's just like the most gorgeous sludge you
can get. So I'm gonna put half in and I'm just gonna
lay that...Into our mold, and then we've got really nice quality 70 percent chocolate. Give it a spank and then I want about 60 g. Just little chunks and I'll save half for
on top, and then marmalade.

That lovely bitter sweet orange and the chocolate,
fantastic. So just about 60 g...In and around here. So there you go. A really easy, delicious desert ready to be
cooked.

In it goes. Look at that. You've still got a little wobble in the middle,
which I like. Here we go.

Crispy on the top. Gorgeous. Little bit of ice cream. Mm, that is the chocolate marmalade panattone
bread and butter pudding.

A beautiful thing that anyone can do that
tastes absolutely delicious..

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How to make a Quaking Pudding - Boiled Puddings Part 2 - 18th Century Cooking Series S2E3

So in last weeks episode, we covered a
simple boiled plum pudding, which consisted of equal parts flour, milk, eggs, butter,
and the plums or raisins in that case, but I thought we would look at the boiled puddings
and explore this idea a little bit farther. I think there's a lot more to learn. So here's a little piece that I ran into while I was doing research. It's from a 1780 gentleman's
monthly intelligence.

It was a section on diet. It says, "There is at this time residing
in Essex a person famed for his mode of living. Being formally reduced to a state of general
weakness from free and luxurious living, he took up a resolution of dieting himself thus,
he has a pound of flour and a pint of cold water mixed and then tied up in a cloth and
boiled and on this food he's lived entirely for many years. Though he is old, he is hardy,
strong, vigorous and active." I thought that was very interesting, somebody
living on nothing but flour, a flour pudding, boiled, and then I was thinking about soldiers
living on nothing but their meat and a simple flour ration.
Also, many period recipes cover putting apples inside of a pudding and boiling that.

Those
two ideas, I thought we'd put together and make a simple soldier style pudding. Nothing
but flour, an apple off of a tree and wrapped in a little bit of scrap cloth. Just what
a soldier might be able to make. So let's make up a very simple, nothing but
flour and water paste.

We're just going to take about two handfuls of flour and we're
going to add in some nice cool water and then mix that up. We kind of want it to be not
very stiff kind of a paste here. Okay, so not too stiff. We want to be able to form
it around it without it fighting.

Once that's ready, we need to take our apple
and I've already quartered this. We're going to take out the seeds and the stem.
Let's take our quartered apple and put it back together into an apple shape and then
take our paste, which has thickened up a little bit as I was working on it, and we're just
going to wrap it around that apple so it's all about a quarter of an inch thick. It grows
as it cooks so it doesn't need to be terribly thick. And there we can see, now we can
put this inside of our floured cloth.

There we are. And let's flour this up. And now it's time to wrap it up in the cloth. We're just going to set it in the center and
gather it up, and you definitely want to give it a little bit of room so that it can grow
while it's cooking.

Not too tight. Let's go toss it in.
Let's make sure our water is boiling and it should take about an hour for this apple pudding.
While this is cooking, we're going to cover a quaking pudding. Those don't take very long
to cook either. So, quaking pudding is much more like that
modern day pudding idea that we have in our heads.

Let's take a look at the ingredients.
So, let's put together this pudding. We're going to put together our dry ingredients
first and then our wet ingredients. We're going to need about a half a cup of flour.
Now we don't have to be precise. This is definitely different than the plum pudding.

The ratios
are much different, a lot less flour and a lot more liquid parts. About a half a cup
of flour, now let's put in, we need about 2 tablespoons of sugar, we've got this pretty
much all ground up. There we are.
We need some salt, maybe a half a teaspoon of salt. We're definitely going to need some
of those same kind of spices.

We've got some mace here, a teaspoon full. We've got some
ground ginger, same amount. So, you'll need a quarter to a half of a nutmeg grated up.
For our last dry ingredient I have some almonds here. I've got maybe a half a cup of slivered
almonds here.

We're going to mash these up. Once these are good and mashed up, we can
add these to our dry ingredients, the rest of them here. There we are.
Now we need a cup of heavy cream and four eggs. We actually want two whole eggs and
just the yolks of the other two and then we're going to whisk these together, so there are
eggs in our cream.

You want to get these whisked really well.
Now that we've got these all mixed, put our wet and dry ingredients together. There we are. Once these are well mixed, we need to get
our pudding cloth ready. Okay, now we've got our cloth but instead of putting it in the
boiling water and then flouring it, this one we want to seal a little tighter, so we're
going to butter it first and then flour it.

Get it to smear all the way into our fabric
there. Now once it's buttered, we can just put our flour on just like before. Now we can take our buttered and floured cloth and put it in the bowl and pour our pudding mix in. There we are, and tie it up.
This is another pudding that you want to give a little bit of room to grow.

And there we
go, and it's ready to go in. Let's make sure that water's boiling.
Okay, this quaking pudding should take about a half hour to cook.
Now that that quaking pudding is cooking, we're going to make a quick sauce with some
butter and some sugar. When you use these pipkins, you want to make
sure that you don't put them on direct heat with flames. You want to use them only on
coals.

You want to make sure that you always have something in them or else they get too
hot and they'll crack and use them gently with gentle heat.
It's been about a half hour for the quaking pudding and about an hour for the apple one,
so both of those should be ready to come out. Let's cut open this apple pudding or apple
dumpling. And there is our pudding. Let's slice it and
see how it turned out.

Look at that. You'd be amazed with nothing but a little bit of flour and one apple what you can turn out. It is really good. So I haven't found much about soldiers doing
boiled puddings yet, but there is a piece in Joseph Plum Martin's book about soldiers
coming and stealing a woman's food, including her pudding, bag and all.
Now for our quaking pudding.

This one's a little bit more, you have to be more gentle
with it. Now let's dress this up with a few slivered almonds and then put sauce on top. Wow, that's delectable. You'll love this wonderful quaking pudding.

A lot more custardy than the other one. It's not nearly as bready and that butter and sugar on top with the almonds, it looks beautiful and it tastes good. You've got no excuse. You really must try
one of these wonderful boiled puddings.

Hey, all the things you've seen here today, all
the cooking equipment, all the clothing, all these things are available on our website,
they're available in our print catalog and don't forget to follow us on Facebook..

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Homemade No Cook Instant Pudding Mix ~ Homemade Mix ~ Better than Store Bought ~ Noreen's Kitchen

Hi, everyone. I'm Noreen and welcome back to my kitchen today. We have a special treat for you today We are going to make our very own No cook instant vanilla and chocolate pudding mixes these are super easy to make so let's go see how these all come together Okay, we're going to go over all the ingredients today. We are going to be making homemade instant no-cook Chocolate and vanilla pudding mix now I know it's easy to go to the grocery store and buy pudding mix I do it a lot I use alive a lot of recipes that require a pudding mix But you know what there are some ingredients in those pudding mixes that people just simply don't want to eat Thought of chemicals and preservatives and additives an artificial flavor an artificial color you can make your own Very simply, but you are going to have to have a specialty ingredient And you've heard me talk about it before and it's instant clear gel very important That is the instant kind because the instant kind works With the no cook method now This is the kind of pudding mix Just like you buy from the store that you're going to have to add milk to you can use whatever kind of milk You can use cow's milk.

Goat's milk cashew Milk Almond Milk coconut milk soy Milk Rice milk Whatever is your personal choice, and you're going to be able to have a nice creamy pudding consistency You'll also be able to use this pudding mix to add to recipes. I will give you the the amount because at the end of the day a half a cup equals a box of pudding and No more, so you may have seen recipes like that this out on the internet that require cooking Instant doesn't mean you should cook it And so we're going to go ahead and make one that requires zero cooking you're going to be able to make this just like the grocery store kind by mixing it up sitting it in your fridge and moving on So super simple the vanilla requires just a few ingredients and so does the chocolate you're going to need instant clear Gel which is Easily Accessible, I will put a link down below where you can purchase the very same brand that I use. Which is Carnaby's Ultra Gel and is Gmo free it is instant and it is really really good so two cups of instant clear gel two cups of Granulated sugar and down here. We have a teaspoon of vanilla Powder a half a teaspoon of Turmeric for color and a half a teaspoon of salt The chocolate is almost identical except we've got two cups of granulated sugar 2 cups of instant Clear gel a cup and a half of dutch processed cocoa And I'll also leave a link to my favorite brand of cocoa which is this from the prepared pantry? Which is a medium dark Dutch process cocoa Ric's friends put me on to the prepared pantry cocoa it is the best I have ever used what we're going to use here for flavoring is a half a teaspoon of salt and a teaspoon of vanilla Powder We're also going to add in we're going to add vanilla extract when we make it up We'll mix it with the liquid, but what I'm going to do now is clear bring over the food processor And we'll go take you through the process of how to make this stuff, okay? We're going to blend up our vanilla pudding mix first And then we're going to blend up our chocolate because that makes sense First thing very important make sure that the container of your food processor is very very dry you can also do this in a standard Blender and It will work the same basically you want to make sure everything gets ground up together And when you live in humidity ville things stick, so there goes our sugar in our ultra gel instant Clear gel and here goes our salt vanilla Powder and turmeric just a little to mark if you want to add a full teaspoon you can it's just going to be a little bit of a Darker color if you don't want to add it at all you can leave it out But your pudding isn't going to have that traditional, yellowy Hue that it does when you buy it in the store, so we're just going to turn sahn and let it rip for fuse I'd say about a minute All right This has blended for plenty of time now You just want to give it a few seconds to settle because there's going to be There will be some putting smoke there folks, and you don't want to breed that if you're a fan of the blendtec videos you'll understand, so Just give it a moment to settle down and it's going to be a little bit gritty putting smoke But you see it almost resembles very closely vanilla pudding mix that you would purchase in the grocery store And now all you have to do is spoon this into an awaiting jar.

So that's what we're going to go ahead and do The important thing is to let it run long enough so that it gets a nice cohesive blend Alright, let's make the chocolate pudding mix we're going to put in our sugar our Clear gel our cocoa powder And by volume this one's going to make just a little bit more and our salt and vanilla power And again, we're going to put the lid on here And we're going to turn it on and we're going to let it blend for at least a minute all right, this has blended the requisite amount of time this does seem to be as Smoky as the vanilla, and I think that's because the cocoa has a little bit of a moisture content to it So what I'm going to do is just make sure everything is blended up really well We're going to spoon this into a jar, and I'm going to do that off-camera, and when we come back We're going to make some pudding so you guys can see what it looks like so we'll be back And we'll mix some up all right. We're going to go ahead and make up One batch each of this pudding mix so I have already measured out a half a cup of each mix You can see that the chocolate mix makes considerably more than the vanilla and that's because of the bulk created by the cocoa so we're going to go ahead and start with the Chocolate mix and I have two cups of milk here like I said you can use whatever kind of Dairy or non-dairy Milk you like and we're just going to get in here with a whisk You can already see it starting to get thick You can go ahead and add another spoonful of your pudding mix I feel like if you just let this hang out for a minute It's going to get thicker I'm just going to pop the lid on it and stick that in the fridge, and we'll be right back Well, we're going to mix up the vanilla too all right we're going to mix up our vanilla pudding just the same way I've got a half a cup of the vanilla mix and two cups of milk oh Yeah, we need a tablespoon of vanilla extract in here. Just like that this will also help to impart some additional color and it's not going to look exactly the same as the stuff in the box because It doesn't have artificial powdered color and also doesn't have artificial powdered flavor. So you know Okay, we're going to whisk this up the same we're going to put this in the fridge for five minutes And then we'll be back and we'll show you what it looks like there.

You have it delicious Homemade no cook instant pudding in a matter of moments This mix is going to be coming in really handy for you, especially with back-to-school coming up now I do need to tell you I will make sure that the how to make instructions are on the website I started off with a half a cup of mix and two cups of milk, but in the end It's one cup of mix and two cups of milk and if you want it thicker from there then you're going to want to add a little bit more, so this consistency that we got is absolutely perfect and I'll show it to you But don't worry because you're going to be able to get the the instructions on my website I'll leave a link down below and I'm going to give this a taste Delicious the chocolate is Super rich and delicious Because of the cocoa people I'm telling you that is the best doggone cocoa ever the vanilla And you see how this one looks a little bit on the thicker side if you don't want it that thick then you can add a little milk If you get it, too thick or you can just back off on the mix and that is lovely in vanilla ensues And also I did put a tablespoon of vanilla in the chocolate pudding also This is awesome, and who doesn't just love a little bowl of pudding For dessert top with a little whipped cream, it's all good. So that's how you make homemade No cook instant vanilla and chocolate pudding mixes. I hope that you give this a try I want to thank you for joining me today if you liked the video Please consider giving me a thumbs up and if you're new to my kitchen welcome welcome welcome please consider hitting that subscribe button And if you are trying to remember of the noreen's kitchen family please remember to hit the bell Notification button so you don't miss out on all the real food for real people real easy recipes that we present all the time Right here on our YouTube channel and straight from our kitchen. I hope you give this homemade No cook instant pudding a try.

I know you're going to love it and until next time I'll see you.

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