Quick & Easy Bread Pudding Recipe - FlavCity w Bobby

Ask anyone who knows me, and they'll tell
you I'm just not a fan of baking. It must have to do with all that measuring and the
exact science of it. You know, I like to cook. I like to embrace my inner artist, my Jackson
Pollock, but there is one dessert I have a soft spot for, and that is bread pudding.
There's just something about that ooey gooey deliciousness, but the cheapskate deep down
in me just can't stand paying $8 for pretty much left-over bread and a custard at a restaurant.
I thought to myself, "How can I embrace my inner, lazy baker?" And boom, I came up with
a recipe for my lazy man's bread pudding.

There's pretty much two ingredients to the
whole thing. First off, you need bread, some left-over
stale ... Day-old bread works great. Hey, what self-respecting Jewish guy doesn't have
a loaf of challah laying around somewhere in the kitchen.

For the second ingredient,
we head to the freezer. Vanilla ice cream. Normally, you have to make a custard when
it comes to bread pudding, and that involves whisking together eggs with milk and cream
and sugar and vanilla, and man, whew, that just makes me tired thinking about it, but
vanilla ice cream has all that hard work done for you because that custard base is the ice
cream itself. Given the fact that vanilla ice cream is the number one flavor in America,
I guarantee you have at least a pint of it in your freezer.
With these two ingredients and a little help from your pantry, you're well on your way.
In the bowl, I have one pint or one pound of vanilla ice cream that I melted in the
microwave.

To that, I'm going to add three cups of one-inch cubed challah bread. I'm
using stale bread. If you have fresh bread only, just after you cube it, throw it into
a 200 degree oven for about 10 minutes until it gets a little dry. You don't want to toast
it into a crouton.

This mixture needs to sit for 30 minutes because that white bread needs
to soak up all that rich vanilla custard moisture and flavor. In the mean-time, we're going
to head over to the pantry because there's a few more ingredients we can add to this
bread pudding that are going to take the flavor and texture over the top.
The pantry is the backbone to any good kitchen, and it has to be stocked at all times. For
me, that means always having chocolate chips and raisins on-hand. I mean, who doesn't like
to pop a handful of these into their pie-hole at some time, and they're going to make a
good addition to our bread pudding.

Now, the raisins will be tough and leathery if you
throw them in as-is, so we need to soak them in some liquid to kind of plump them up. Now,
you could add water, but hey, I don't pass any opportunity to cook with booze, so I saw
some coconut rum in my pantry, and I'm just going to soak it in here while the bread is
doing its work over there. Let's add our half-cup of chocolate chips
to this, and then add the raisins, but make sure to drain the rum first. You can obviously
save it for later so you can shoot it.

Fold it up nicely here. You can dump this into
a baking dish if you have it; just make sure you butter it, but if you're a lazy guy or
a lazy gal, you might not have a baking dish on-hand. Don't worry about it. Grab a ceramic
cereal bowl; the same thing you eat your Cap'n Crunch out of in the morning.

I'm using these
old French onion soup bowls, and just fill them up, and we'll get them in the oven. Don't
pack them down; otherwise they're not going to back evenly. I know this is going to be
a really creamy, smooth dish, so I want some kind of contrasting crunch, so in the bowl
here, I combined about a third of a cup of pecans with a tablespoon of brown sugar.
All I'm going to do is put this on the top, and while it bakes, it's going to get golden
brown and crunchy. It's going to be a great contrasting texture to our dish.

Pop these
guys into a 350 degree oven for about 40 minutes until the top gets golden brown but the middle
still jiggles a little bit. I wanted to find out what other lazy man desserts are out there,
so I recently talked to my buddy, Jeff Mauro, from the Food Network and some other of Chicago's
top chefs to find out. Jeff: We keep cookies frozen. Sometimes I
don't even need to back them.

I just go in, and I eat it like an apple. They're about
this big. You're getting all the secrets out of me. I don't know how ...

Is it just good
for my brand, so to speak, but I eat it like an apple, usually under the cover of darkness
with just the light from the fridge hitting my face, making me ... Accentuating the chins.
I'm that guy, almost breaking a tooth on that. Mindy: I always have cookies in my refrigerator,
a little bit like ... That aren't baked off so that I can take the dough out just like
if you bought it at the store, but it's actually home-made, and I just slice it up and throw
it in the oven.

Bobby: These guys just came out of the oven,
and check out how beautiful and golden brown they are on top. They look absolutely perfect.
Now, you might want to wait about 20 minutes for these to cool down. That is, unless you
want a second degree burn in your mouth. That eggy challah bread has a delicious vanilla
flavor just soaked throughout it, and I love that rich decadent chocolate.

I'm a sucker
for the crunch of the pecans. With a recipe like this, you can spend less time in the
kitchen baking and more time being lazy on the couch binge-watching House of Cards. Zoe,
watch out! For this great recipe, check out flavcity.Com, and if you like this video or
any of my videos, please subscribe to my Youtube channel. Follow me, yadda yadda yadda on Twitter.
You know the drill.

I'll see you next time, only on Flavor City..

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Pumpkin Pudding Recipe (Easy and Delicious Halloween Dessert)Cooking with Dog

Hi, Im Francis,  the host of this show "Cooking with Dog." First, lets prepare the kabocha squash, also known as Japanese pumpkin. Using a knife, remove the firm skin. Be careful not to cut yourself. Then, slice the kabocha into 1cm or half inch slices.

Place them into a pot. Pour the water over the kabocha until it is almost covered. Turn on the burner  and simmer the kabocha until it becomes soft. You can also steam the kabocha instead of simmering.

Now, strain the kabocha with a mesh strainer. Place it into a blender. When it is still hot, add the sugar  and half of the milk. Cover  and blend the mixture, dissolving the sugar.

Then, add the rest of the milk,  whipping cream,  2 eggs,  rum  and the vanilla extract. Using a spatula, clean the side of the blender. Pulse or blend at low speed to avoid creating foam. When it becomes smooth, strain the mixture with a fine mesh strainer.

Pour the mixture into a pitcher. Lets steam the pudding. Pour the egg mixture into 6 custard cups. Remove the foam on the surface with a spoon.

Now, turn off the burner  and place the cups into a pan of boiling water. The cups should be submerged one third to one half of the way in the water. Cover the cups with aluminum foil. Place a lid on but leave it slightly off to help avoid overheating.

When it begins to boil again, reduce the heat to low  and simmer for 20 to 25 minutes. Now, lets check the firmness of the pudding. If the surface is almost firm as shown,  cover again with the aluminum foil and the lid. Then, turn off the burner.

Let it sit for 10 minutes until the pudding is completely firm. And now, remove the cups. The light-colored marks on the pudding  are leftover foam that hardened on the surface. Now, the pumpkin pudding is completely chilled.

Pour the maple syrup on top and now its ready to serve. This recipe is less likely to create bubbles or holes in the pudding  so adjusting the heat is easy compared to custard pudding. Steam the egg mixture while it is still hot  so that you can reduce the cooking time. The sweetness of the pudding depends on the type of the pumpkin  so adjust the amount of sugar to taste.

Good luck in the kitchen..

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Plum pudding 18th century cooking with Jas Townsend and Son S4E6

Today Im going to be doing something a
little different. A dish that was popular all the way from the
mid-18th century to the 20th century, found in British cookbooks and also popular in colonial
America. Were going to be making a hunters pudding. Thanks for joining us today on 18th Century
Cooking with Jas Townsend and Son.

A hunters pudding is a type of plum pudding
and a plum in this context means raisins. Plum puddings were often associated with special
occasions, served during certain holidays or when visitors came to visit. The name hunters pudding may be a bit deceiving. We need to be careful about assuming that
it was a favorite dish for backwoodsmen.

Rather, a hunters pudding was likely a
pudding that would have been reserved for various special occasions such as a formal
hunt, but thats not to say ordinary people didnt enjoy a hunters pudding on occasion. Hunters puddings were popular from the
mid 1700s up until the beginning of the 20th century. Lets get started. Were going to be making a recipe from The
Ladys Assistant, a 1775 cookbook published from Charlotte Masons manuscripts.

Were making half batches today, so if you
want to make a full size batch, all youll need is double the ingredients. It will change the cooking time, so well
talk about that as we cook it, but to start, lets look at the ingredients. Im using a half pound of flour and a half
pound of suet. Now when I say suet, I mean kidney fat.

In a previous episode, we explored the difference
between suet and hard muscle fat and when it comes to making puddings, theres a huge
difference, so if you go to your butcher to ask for suet, make sure he gives you kidney
fat. If you cant find kidney fat to use or if
you have neither the time nor the inclination to render it yourself, Jas Townsend and Son
now carries Atora shredded suet. This suet is made from rendered kidney fat. Its stabilized with a little flour.

Because its rendered properly, it doesnt
need refrigerating. In addition, were using a half a pound
of currants. Unlike the fleshy red berries that go by the
same name and are related to the gooseberry, these currants are small dried seedless Corinthian
grapes. Also in our pudding well be using about
4 ounces of raisins.

Now raisins in the 18th century had seeds
in them so they had to be cut open and seeds removed before they could be used in a recipe
like this. There were different kinds of raisins in the
18th century. The best of the raisins were dried in the
sun as opposed to dried in ovens. These were called raisins of the sun and most
of the time they were imported in jars so they would be many times called jar raisins.

The best of these raisins were called Malaga
or Muscato raisins. They were grown in Spain and imported throughout
much of Europe and North America. Our modern raisins are similar in quality
to a midlevel jar raisin of the 18th century while having the convenience of being seedless. Next were going to be adding a couple of
tablespoons of candied orange peel and candied citron.

Our recipe will also use about a teaspoon
of nutmeg and 3-4 tablespoons of brandy. Now heres something interesting about the
addition of brandy into these puddings, it started to be added in the second half of
the 18th century and in many of the recipes they find that the addition of the brandy
helped in the preservation of the pudding and many times its noted that the puddings
can be kept for up to 6 months if you keep the pudding still wrapped in its pudding cloth
and kept up out of reach. This allowed cooks to make multiple puddings
at once, serving one immediately and the others later on. Finally, back to our recipe, well need
4 eggs and 1 cup of cream.

Now thats it for the ingredients. Now that weve gathered them up, lets
put this pudding together. Preparing this puddings going to be very
easy. Were just going to add all of our dry ingredients
plus our sweetmeats.

And dont forget to add the nutmeg. Thats mixed quite well. Okay, now that our dry ingredients are done,
lets move on to our wet ingredients. Lets whisk our eggs together.

And then were going to add in our cream
and our last wet ingredient, our brandy. Now lets add this to our dry ingredients. It should make a pretty thick paste. Now when youre going to boil a pudding,
there are a few things you have to have ready to go.

You need a couple of pots of water boiling. Our large one will be for boiling the pudding
itself. The smaller pot well use to refill the
water as the water boils away. Youll also need a clean piece of cloth.

One for each of the puddings youre going
to boil. Linen makes a really good pudding cloth. The water makes the fibers swell up and the
weave even tighter. You can also use cotton osnaburg.

Go ahead and scald these cloths. Youll also need a stout cord to tie the
cloth off with. Remove the cloths from the boiling water and
dust each with a little flour, then set each one aside, flour side up, into a bowl. Gather your pudding dough and place it on
top of the cloth.

Tie the bag tightly around the dough. Now its time to put this in the boiling
water and boil it for 3 hours. You want to make sure to only replenish this
water with boiling water. You want this water to not stop boiling at
any time, because that will increase your cooking time.

Now like I said, this is a half size pudding. If youre going to be doing a full size
pudding, youll want to boil this for 4 hours. Okay, the hunters pudding has boiled 3
hours. Youll need a bucket of cold water on hand.

By dipping the hot pudding in the cold water
for a few seconds it will make it easier to get the cloth off without damaging the surface
of your pudding. If you dont want to spend 4 or 5 hours
boiling a pudding at your next event, you can cook these ahead of time. You can cook these the week before if you
leave them in their pudding cloth, then you can take them to the event, when youre
ready to use them, you can either boil them for an hour right before you need them or
you can slice them cold and then either fry them or broil them. These puddings were usually served with a
sauce and the sauce were using here is the most common type which is equal parts
of butter, sugar, and sac.

Lets give these a try. And theyre a very dense and rich kind of
food here. These are chalk full of raisins and theyre
nice and sweet. In fact, compared to todays palate, 18th
folks were not used to such sweet things, so its likely that this would be the sweetest
thing they would eat all year long.

These would make a great addition or finish
to a nice period meal and because you can fix them the week ahead of time, theyre
a perfect kind of thing you can pull out of the hat and fry these up from something thats
been prepared without spending the 4 hours of boiling them at the event. You should really try these. These are wonderful dishes. Very nice.

This recipe and many others are available
on our SavoringthePast.Net cooking blog. We also have an image reference blog of 17th
and 18th century paintings and drawings called SiftingthePast.Com. Make sure to subscribe to our YouTube channel
so you dont miss any upcoming episodes. And finally, our online catalog and our printed
catalog that has hundreds of 18th and 19th century mens and womens clothing, historical
cooking items, and camping items.

I want to thank you for joining us today as we savor the flavors and the aromas of the 18th century..

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OATS & STRAWBERRY PUDDING

Hi friends! Welcome to easy and home style cooking. I am Mrs Ragini today i am going to show a
very simple, easy, taste and healthy recipe. We are going to make a pudding with oats and
strawberry. You can use any type of fruit to make  this dish.

First we are going to mix the wet ingredients
separate and dry ingredients separate. First take 1 cup of oats and as per sweetness
you can take sugar. You can use castor sugar, brown sugar or regular
sugar. Put oats and brown sugar in a bowl for flavoring
add some cinnamon powder and some baking powder, strawberry.

Wet ingredients are egg and milk. For 1 egg
1 cup of milk. Chop the strawberry or you can use whole strawberry
too. Add them into the oats bowl and mix.

You can serve this as a dessert or morning
breakfast too. You can use any type of oats mix well and
keep aside. Now we need to mix the egg and milk. First whisk the egg in a bowl and add milk
and whisk again and keep aside.

Take
the baking mould put the oats mixture into the mould and pour the milk mixture. The milk will be absorbed by the mixture.Top
it up with some more strawberry's and bake it at 180 degree centigrade or till you see
its set. For nice flavor you can use butter in the
dry ingredients mixture or in the mould as shown. Bake it as 180 degree centigrade till its
done.

You can see it has got nice color and perfectly
baked. Loosen the edges and cut it and serve with
ice cream or whipped cream  or strawberry sauce too..

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Milk Powder Pudding- Episode 79

Hi There, Today I'm meeting you with a recipe video on how to make Milk Powder Pudding. This Milk powder pudding is very easy to make and also It's very tasty. You can decide how much sugar to add based on your taste. From the amounts I'm showing in the recipe, We can make two puddings in this size.

If you have a big bowl which can put in the steamer, then you can make a big pudding in one time from these amounts. At  the end of the of the video, I have mentioned the ingredients you need to make this If you like my videos, please share them with your friends. And please subscribe to my YouTube channel. If you haven't already subscribed, please click on the 'Subscribe' button below the video then please click on the bell icon coming near that Now you can watch my latest videos easily.

For this recipe you'll need, for caramel, we need half cup of sugar and some water For the pudding, 1 cup of water 1/2 cup of sugar 1 cup of milk powder 6 eggs Mixture of spice powders of 5 cardamoms, 1 clove and some cinnamon 1 tea spoon of vanilla First you need to heat up the water a little. Dissolve the milk powder in to it. Now let's make the sugar caramel. Put the half cup of sugar in to a small pan like this.

And then add some water. Put the water till the sugar get soaked. But don't mix it now. When it's getting melted like this, turn and rotate it like this Now it's light brown.

Now rotate it often like this. By this time, I have applied butter well on to the bowl which I make the pudding. Now this color is good. Add the caramel to the bowl Now we need to blend the eggs for few minutes.

Now add the sugar and dissolved milk powder Now add the mixture of spices Add vanilla Now blend it again well. Now the caramel have set well. Filter the pudding mixture to the bowl like this. Now cover it with a foil paper like this.

We cover with the foil paper to prevent the water going inside the pudding. Now steam the pudding for about 30-40 minutes. Around at 30 minutes, check if it has cooked enough using a tooth pick After the pudding has cooled down, separated the edges using a spoon like this. Now turn it to other side on a plate like this.

This is the Milk Powder Pudding we made. You can make this very easily in a short time. You also can make this milk powder pudding and enjoy with your family. If you like my videos, please give a like to them.

Add comments. And please subscribe to my YouTube channel. Let's meet again in another delicious video like this..

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