Place 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. But you don't want to go like to over the pan, because what you're going to do is you're going to use this pan right here and you want to make sure it's going to be like even, it's not going to be too over. Because when that custard comes up, it's going to boil over and it's going to be bad new for you. So, you start separating out the bread. Like I said, today, we're just going to like, we'll just cube it up. Why not? Cube it up, we're going to fill it up, and then after that we're going to start working on like, on our custard sauce basically to submerge all the bread in. This is what I was telling you before, this is something you want to like look at visually and see, because sometimes like, when you, people in New Orleans, they just don't follow recipes like they're supposed to. That's the truth. I'm not even going to lie to you. So, we're just going to go ahead, we're going to fill this up and see what I got to work with. Then we are going to take our ingredients that I did tell you about, those are exact measurements, and it should cover it all, one hundred percent. But you, like I said, you don't want to over fill it because if you do, it will expand and you're going to have a mess on you oven, which isn't too good. Usually once you put your liquid in too, you could just use your hands and just like smush it down and you might be able to stick some more bread in there because you know the more bread, the better it is for you."