Trim & Cut Bread for Bread Pudding

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 to the first step. We're going to start cutting the bread. Let me get this thing going. First thing, that you want to do, it's easy for me, is like I like to cut the bread in half so it's easier to work with. Then some people, I'm not going to do this all the way through, but some people may want to cut the bread, just kind of like cut off the crust and everything cause that's just how some people like to do it, that's not how I like to do it. But, we're not going to do that today. We're going to cut it down into like four pieces, and you want to cut it about like an inch thick, because too thick is just not going to do you any justice. Then just kind of cut it into pieces like that. That'll work. French bread it'd be like the same thing, Chi Bata bread, obviously, different kinds of breads. but if you don't like crust on breads, some people just don't, then just go ahead and cut it off. It's not going to do you any harm. See, just like that, easy enough. Just cut it down. You can cut it into squares, some people like to slice it, they like to layer it up, or you can just cut it into squares just like that. But to me, it all soaks the same, it all cooks the same, it just depends on how you like it. All people are different. So, we're going to continue on to cut this stuff, cut these ends off; you just want to kind of keep that separated. Working with a little bit of room here though so bare with me. Keep on cutting, like I said too, like when I'm cooking like a lot of times, there's like recipes and everything, but I'll use stuff by eye. I give you guys the ingredients that you'd want to use so go ahead and work with. You want to feel like we got enough bread, well stick it right in."