Serving 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. Okay, it's been about seven minutes, the bread pudding is ready. Just take a little gander at it, that's how you want it. Brown tops, not burnt, sometimes what'll happen is you might get like air from the egg that builds up, you want to just take like a knife or something like that and just kind of like pop it down a couple of times and it'll be good, it'll just drop down. If you still have liquid sitting on the top of it, make sure it's not egg or anything because the way it, it's situated up here, sometimes it might not fully cook. But I have like a little bit of liquid, but it's just butter, I left it up here. So, you got it all browned off. Sometimes you might want to let it cool, I don't, I like it hot. You got your sauce right here. Now we made the sauce earlier. If it starts thickening up and you don't want it this thick, you can add milk to it. Not that much. So, what I'm going to do is, I wanted to give you guys an opportunity that you all could actually look at this, and I might stick a like, a quarter cup of milk or something like that just, just to kind of like thin it out. We'll get it well incorporated into that sauce. So it'll be like a little bit thinner. That's a good way to like bring it back too, so tomorrow, if you had enough of it today, you want to eat it again tomorrow or whatever, when the sugars cook up it gets hard, it starts settling like caramel sauce, you just add like a little bit of milk to it and it'll thin back out for you. So what we're going to do, it's pretty much done. Cut out a little bit of that, do it however you like to do it, having little problems here. One thing is, when you make this, it's going to make a dirty pan. You can stick pan spray or whatever else you want, but sometimes that's just going to happen. That's basically what it's going to look like. Lay it down, you got a spoon or something, I like my sauces kind of heavy. That is it! That is like one of the traditional styles of bread pudding that us New Orleanians like to make. You could do various things with it, like I said, you can add raisins to it, soak your raisins in bourbon. That's it!"