Adding Custard to Bread for Bread Pudding

Video Transcript

"CHEF BLONDIE: So we're going to do about 3/4 of a cup of sugar and you want to put in sugar at the very last minute. If you were to put the sugar and eggs together first and then heat your milk, the sugar would start breaking down the yolk, so really important that this come at the very end, so there's a quarter and a half a cup, making 3/4 of a cup. Let's grab my whisk and whisk these up. And so, it's nice and incorporated. Okay, and here's the most important part. You've got a hot liquid going into an egg yolk. Now what's normally going to happen if we pour it all in, we're going to have scrambled eggs, so we're slowly going to pour a tiny bit into this egg mixture to temper it, so that we don't get that scramble and we'll drizzle a little more. So our temperature now is coming and our eggs are accepting the liquid a little more readily. And then just in a nice, steady stream, I'm pouring these into those egg yolks and I want to take my whisk for the bottom of this pan and if you come in real close, I've got all these little seeds in the bottom of my pan. I want to get those little seeds into my mixture, 'cause that was all that wonderful vanilla flavor. Here we go, beautiful. And that's going to get poured right onto our bread mixture. And we're going to let this set for about 20 minutes. When we come back, goes into the oven for 20 minutes, and we're done."