Add Butter to 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. Alright, so we got pretty much everything in here, the only last thing that we need to put in is our unsalted butter. A lot of bakers, pastry chefs, stuff like that, they use unsalted butter. They don't want to use margarine, it's too sweet, and obviously you're not going to use salted butter, if it doesn't call for salt in the recipe, then you wouldn't want to use it. So, in this one, we just got like a half. What I like to do is, I like to take the butter, maybe I said this earlier, but I like to stick it out in the room, room temperature. It breaks up really easy. Now you want to make sure that all this butter is going to break down for you. You're just going to sit here and you're going to beat it down. Now it doesn't have to like totally like evaporate inside the custard, but you just want to break it up as much as you can before you do stick it inside the, the bread. Just knock out some of these big lumps. Just like that. I mean, that, that'll basically work. If you got an extra minute, just keep on trying to work with it. This is going to be like the last step of all your ingredients before you do stick it on your bread pudding. But you just want to make sure that everything is covered, that the whole sauce is just like totally incorporated with all the seasonings and stuff like that. The spice, that?s so, it's not going to be like a lot of flavor on top and no flavor on bottom. You want to make sure it's got flavor throughout the whole thing."