How to Make Bread Pudding
Pastry chef Heather Bertinetti walks through the basics of bread pudding -- a decadent dessert, breakfast or afternoon treat, and a great use for slightly stale bread.
food sectionfood sectionPresented by Heather Bertinetti
Making desserts can seem more like chemistry than cooking -- preparation that requires precise measurements and laboratory finesse. But pastry chef Heather Bertinetti breaks it down and demonstrates the basics, from whipping cream to icing a cake, along with some tricks of the trade to help you in any sticky situation. "It’s all about keeping it fun and fresh," says Bertinetti.
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Pastry chef Heather Bertinetti walks through the basics of bread pudding -- a decadent dessert, breakfast or afternoon treat, and a great use for slightly stale bread.
Equally good for snacking and gifting, pastry chef Heather Bertinetti’s sweet and salty chocolate pretzels can be assembled in no time.
The caramel-scented, nut-studded sweet is surprisingly easy to make at home, and makes for an impressive edible gift, treat for dinner guests or indulgent snack. Pastry chef Heather Bertinetti walks you through it.
Whether you’re making an edible gift or a decadent dessert, pastry chef Heather Bertinetti breaks down the basics of everyone’s chocolate-y favorite: Fresh homemade fudge.
No need to run to the store to pick up buttermilk -- pastry chef Heather Bertinetti knows the trick to faking it with ingredients you have in your kitchen.
You could just use the microwave… but pastry chef Heather Bertinetti shows why it’s better to use a double boiler for such an important task as melting chocolate -- and how easy it is to use one.
Pastry chef Heather Bertinetti takes the mystery out of separating eggs once and for all. (Hint: It’s really easy. And kind of fun.)
A little lemon or orange zest adds dimension to everything from savory dishes to sweet desserts. Zesting whole citrus is a snap once you know the technique -- and who better to teach it than pastry chef Heather Bertinetti.
Brighten up that box of brownie mix by turning it into the base of delicious butterscotch cheesecake. When it pops out of the oven, top it all off with some melted chocolate before indulging in that first decadent bite.
Best served warm and straight out of the sugar bowl, apple cider donuts are a great way to lure friends and family out of the cold and into the kitchen. Excellent in the morning with your coffee or after dinner with your kids, these fall-flavored donuts are sure to be a hit all day, any day.
More personal than the pre-made packs, homemade cocoa is a thoughtful, simple and economically friendly gift. Fill a few jars, add a little bow and give this sweet treat to guests, friends or family members.
Bring the bourbon do the dessert table in an entirely different form – baked right into your pecan pie. Adding the kick of bourbon to the semi-sweet chocolate and buttery pecans makes this pie especially sweet and sinful.
Build a house, make a man or keep it simple with traditional circles - regardless of their size or shape, Heather Bertinetti’s honey gingerbread cookies are the perfect holiday treat.
Pass up the pre-made pie crust because you are three ingredients (and three simple steps) away from prepping your own homemade dough. Called “3-2-1 dough” for obvious reasons, executive pastry chef Heather Bertinetti’s crust manages to be easy without sacrificing any deliciousness.
Elegant on the table, easy to make and melt-in-your-mouth delicious, palmiers (“elephant ears”) are the ideal dessert for the time-pressed host or beginning baker. Starting with some store-bought puff pastry, pastry chef Heather Bertinetti helps you twist and roll your way to impressive palmiers.
Always a crowd-pleaser, Heather Bertinetti’s peanut butter cookies are an excellent addition to any holiday dessert platter or cookie exchange. They look, smell and taste delicious so get ready to grab some before everyone else!
You’ve decked the halls, adorned the walls and now it’s time to add some holiday spirit to your sugar cookies. Add some red and green dye to Heather Bertinetti’s super-easy royal icing, and you are a few dollops away from having an equally decorative dessert.
Grab your festive cookie cutters because it’s time to bring the holiday spirit to your sweet tooth. The recipe is simple but your imagination is expansive, so be sure to whip up enough dough to cater to any and all of your creative cookie-shape whims.
Don’t be intimidated by the arduous process of placing your pie crust. Executive pastry chef Heather Bertinetti gives you foolproof tips on how to get that dough safely and securely into place by using your rolling pin.
While natural vanilla bean podsare slightly pricy in comparison to vanilla extract, the rich flavor makes this added expenditure well worth it -- and executive pastry chef Heather Bertinetti shows you how to open them and maximize their value.
Shortbread cookies are a seasonal baking staple. They are delicious when dipped in chocolate, paired with a cappuccino or enjoyed on their own, in all their buttery deliciousness -- and executive pastry chef Heather Bertinetti’s secret ingredient adds a tang that cuts their richness.
Stir, dip and roll your way to gourmet truffles this baking season. With a little hands-on lovin’ and a bowl of crushed peppermint, you’ll have little one-bite wonders in no time. So grab the kids and some extra candy canes because it’s going to be a delicious, hands-on day in the kitchen.
We know which wines pair well with fish, meat and poultry, but which go with cookies? Thankfully, Jordan Salcito joins Heather Bertinetti to help us know if we should pick a Reisling or a sweeter option.
You’ve made your truffles and invited your guests, but you’re still in the wine aisle wondering which dessert wine pairing is best. Heather Bertinetti and Jordan Salcito give quick to bring the best bottle to the table.
It looks like a tree but tastes like chocolate. The yule log is a traditional French dessert and conveniently doubles as a centerpiece and an after-dinner delicacy.
