Ingredients for Bread Pudding with Bourbon Sauce

Video Transcript

"Hi! My name is Gator Hillard and I'm here on behalf of Expert Village to talk today about making Bread Pudding with a Bourbon Sauce. All right, we're going to move on and talk about the ingredients that we're going to be using today. Today I'm using a French Baguette. You have to usually get these at like specialty stores and stuff like that because they don't sell them at like local, but I felt spicy, so that's why I went ahead and get these. This is like a good alternative to a classical French bread we use in New Orleans. I mean, it's basically like the same; it's just a little bit smaller. As far as texture and everything, it, it's great to use. But that's what we're going to be using today and you can use Chi Bata bread, you could use Cinnamon Rolls, whatever. There are all kinds of various things you can use. Got a cup and a half of milk. You can use like two percent, you can use vitamin D, I really don't prefer to use skim milk because it's just like white water. I'm not going to use it. Sugar. Got one cup of sugar. You could use just, I would, I would prefer to just use like granulated sugar. You can even use like organic sometimes, that's fine, you just might have to add a little bit more if your using the organic because it's not as sweet. Cream. Using three quarters of a cup of cream. It's just a heavy cream. It's a lot easier to go ahead and do this than sit over there and whip it yourself. I'm trying to make it easy for you guys. Six eggs. You're going to use three whole in the bowl, and then you're going to use three more but you're going to separate those eggs and I'll show you how to do that. We got vanilla extract, and ground cinnamon. Basically you're going to be using a four-teaspoon and one teaspoon of vanilla extract. Then just to finish it off, I like to leave my butter out. Like a lot of moms that I know and stuff like that, my mother, herself, she does it, is they'll just take butter and they'll leave it out all day because it doesn't really go bad. Just, it's really easy, it softens it up and you can just throw it into a pot and it melts really fast, you don't have to worry about anything. It's just, work in a restaurant, you learn like short cuts and that's what I'm trying to like show you guys today."