Good Eats (1999–2012): Season 14, Episode 19 - The Proof Is in the Bread Pudding - full transcript

MMM...BREAD PUDDING...

MY FAVORITE DESSERT SINCE,
WELL, FOREVER.

I MEAN, YEAH, CAKE HITS
THE SPOT FROM TIME TO TIME,

AND I'VE NEVER BEEN KNOWN
TO TURN MY SPOON DOWN
AT ICE CREAM,

BUT SAYING NO TO BREAD PUDDING
OF ANY SHAPE, SIZE, OR FLAVOR,

IS SOMETHING I SIMPLY CANNOT DO.

HECK, I'D EVEN ACCEPT IT
FROM STRANGERS.

THE ATTRACTION, BESIDES
THE FLAVOR, THE TEXTURE
AND HEADY WARM AROMA

IS THAT, WELL THERE'S SOMETHING
NOBLE ABOUT BREAD PUDDING--

ABOUT WORN-OUT, STALE,
OLD BREAD

RISING UP FROM ITS CRUMBS
TO BE REBORN, PHOENIX-LIKE,
AS DESSERT.



BREAD PUDDING IS AN ACT
OF CULINARY DEFIANCE,

BORN OF AN UNCONQUERABLE
SWEET TOOTH.

BREAD PUDDING PROUDLY PROCLAIMS
THOUGH THE PANTRY BEARS NOT,

THOUGH MAD DOGS CLAW AT THE DOOR
AND THE WINDS OF THOR
ARE BLOWING COLD,

I SHALL HAVE MY PUDDING,
NOT TO MENTION MY...

♪♪

ALTHOUGH EVERY CULTURE THAT
BAKES BREAD HAS A VERSION OF
BREAD PUDDING,

NO ONE BEATS THE ENGLISH
WHEN IT COMES TO BREAD
UTILIZATION.

AFTER ALL, THIS WAS THE CULTURE
THAT BEFORE THE ADVENT OF PLATES

SERVED THEIR MEALS UPON
TRENCHERS-- THICK SLABS OF
TOASTED BREAD,

AND, WHO OFTEN SERVED THEIR
SOUPS, OR SOPS,

INSIDE HOLLOWED-OUT LOAVES,

AND YES, THAT'S WHERE WE GET
THE WORDS SOP,
AS IN "SOP IT UP," AND SOUP.

EVENTUALLY, SOME COOK DESPERATE
FOR DESSERT DECIDED



TO SOAK SOME OLD BREAD CRUSTS
IN MILK, ADD SOME SUGAR,
AND BAKE.

BUT THIS ENGLISH CONNECTION
REALLY IS IMPORTANT,

BECAUSE AS ANY PINK FLOYD FAN
CAN TELL YA,

"IF YOU DON'T EAT YOUR MEAT,
YOU CAN'T HAVE ANY PUDDING."

SEE, IN ENGLAND, PUDDING
MEANS DESSERT.

SO, BREAD PUDDING MEANS BREAD
DESSERT AND DOES NOT NECESSARILY
REFER TO PUDDING

IN THE AMERICAN, BILL COSBY
SENSE OF THE WORD.

NOW, DESPITE THE FACT THAT
AMERICAN RECIPE WRITERS

HAVE SPENT THE BETTER PART OF
A CENTURY TRYING TO GUSSY UP
BREAD PUDDING,

WE CAN TEAR IT DOWN TO
ITS BASICS,

AND UNDERSTAND WHAT REALLY
MAKES IT TICK,

AS LONG AS WE THINK CAR.

THINK ABOUT IT, THE MAIN PART
OF A CAR IS THE CHASSIS
AND THE BODY, OKAY.

AND THAT WOULD BE PLAYED IN
BREAD PUDDING BY, OF COURSE,
THE BREAD--

IT'S THE STAR OF THE SHOW.

UM, THEN OF COURSE YOU HAVE
THE ACCESSORIES,

THINGS THAT ADD INTEREST
BUT ARE NOT NECESSARILY
REQUIRED.

UM, MUD FLAPS, SUN-ROOF,
AUDIO SYSTEMS, FUZZY DICE,
AND WHAT-NOT.

IN A BREAD PUDDING, THAT WOULD
BE FLAVORANTS, AND OF COURSE,
HUNKS AND CHUNKS--

THINGS LIKE NUTS, FRUITS,
CHOCOLATE, AND THE LIKE.

NOW THE DRIVING FORCE OF A CAR
IS OF COURSE THE ENGINE,

THE POWER PLANT, AND IN THE CASE
OF BREAD PUDDING,

THAT ROLE IS PLAYED BY
A CUSTARD--

A BALANCED COMBINATION OF EGGS
AND DAIRY.

NOW, GETTING THE WHOLE THING
RIGHT, INTO A PACKAGE THAT WORKS

REQUIRES A VERY CAREFULLY
THOUGHT OUT FORMULA.

AND WE HERE AT GOOD EATS
INDUSTRIES,

HAVE CAREFULLY
THOUGHT ONE OUT...

COME ON, COME ON.

ALL RIGHT, HERE WE GO...

AND YES, IT'S A MEASUREMENT
BY VOLUME, MORE ON THAT LATER...

IN THE FORM OF HALF AND HALF.

WHICH CAN BE OF MIXED VARIETIES.

AND 2 OUNCES OF A USER-DEFINED
LIQUID FLAVORANT,

A SPIRIT, EXTRACT, ET CETERA.

PLEASE COMMIT THIS SEQUENCE TO
MEMORY.

BELIEVE ME KIDS,
ONE DAY THIS COULD SAVE
YOUR DESSERT LIFE.

A CUSTARD IS TECHNICALLY
DEFINED AS EGGS AND DAIRY,

AND ALTHOUGH THE MODERN COOK
MAY NOT HAVE MUCH CHOICE
WHEN IT COMES TO THE FIRST,

THE SECOND'S PRETTY MUCH
WIDE OPEN.

MY PREFERRED DAIRY CUSTARD
IS HALF AND HALF,

WHICH TYPICALLY CONTAINS
12 TO 18 PERCENT FAT,
DEPENDING ON THE BRAND.

COULD YOU ACTUALLY MAKE YOUR
OWN?

YEAH SURE-- WHOLE MILK TYPICALLY
RUNS YOU 3.25 PERCENT FAT,

AND VARIOUS CREAMS WILL RUN YOU
18 TO 36 PERCENT FAT,

SO YOU KNOW WHAT?
I'M GONNA LET YOU DO THE MATH.

SINCE IT CONTAINS BOTH WATER
AND FAT, DAIRY IS AN EFFICIENT
SOLVENT

CAPABLE OF EXTRACTING FLAVORS
FROM A WIDE RANGE OF SPICES,
LIKE...

WE MADE THIS OURSELVES,
BUT THAT'S ANOTHER SHOW.

YOU'RE GONNA WANT TO CHOP
THAT UP, BY THE WAY.

LAST, BUT NOT LEAST...

AND I ALWAYS KEEP ONE IN MY
POCKET, AND I BET YOU DO TOO.

DEPOSIT ALL OF YOUR SPICY
GOODNESS INTO A MICROWAVE-SAFE
CONTAINER,

ALONG WITH 3 OF THE 5 CUPS
OF HALF AND HALF.

AND WE'RE GONNA MICROWAVE THIS
ON HIGH FOR 3 MINUTES.

AFTER THAT, CHECK THE
TEMPERATURE AND CONTINUE NUKING
IN 30-SECOND INCREMENTS

UNTIL 180 DEGREES IS ATTAINED.

NOW I PREFER THE MICROWAVE
FOR THIS JOB FOR THE SIMPLE
REASON THAT IN MY EXPERIENCE,

DAIRY IN A POT BOILS OVER
THE SECOND YOU TURN YOUR BACK.

THE MICROWAVE, NOT SO MUCH.

AH, 183 DEGREES...

A SLIGHT OVERSHOOT,
BUT PERFECTLY ACCEPTABLE.

SO, WE COVER AND STEEP
FOR 15 MINUTES.

MEANWHILE, WE'LL CONTEMPLATE
THE OVUM.

ALTHOUGH EGGS ARE CERTAINLY
DELICIOUS,

THE REAL REASON
THEY'RE IN OUR CUSTARD

IS BECAUSE THEY ARE A BINDER.

NOW BINDING IS PRIMARILY
THE DUTY OF PROTEIN,

OF WHICH EGGS ARE CONSIDERED
THE INTERNATIONAL GOLD STANDARD.

PROTEINS OF COURSE
ARE COMPOSED OF

AMINO ACIDS--
AND EGGS, ESPECIALLY EGG WHITES,

CONTAIN COPIOUS AMOUNTS
OF CYSTINE AND METHIONINE,

WHICH, IN TURN, CONTAIN SULFUR,
WHICH ODDLY ENOUGH,

IS CRITICAL FOR THE PRODUCTION
OF FEATHERS,
(chicken clucking)

AN IMPORTANT PART OF ANY
CHICKEN.

SULFUR IS ALSO RESPONSIBLE
FOR STRONG EGGY FLAVORS
AND AROMAS,

WHICH IS WHY I REPLACE
THREE OF THE EGG WHITES
WITH YOLKS,

SINCE THEY CONTAIN ALL OF
THE FAT THAT AN EGG
HAS TO OFFER

AND CAN CREATE A RICHER,
CREAMIER PUDDING.

YOU CAN CERTAINLY WHISK THIS
ALL UP BY HAND,

BUT I TRULY BELIEVE A BLENDER
IS THE TOOL FOR THE JOB--

JUST MAKE SURE THAT YOUR CARAFE
WILL HOLD AT LEAST 8 CUPS,
WHICH MOST DO.

NOW THE EGGS WILL GO IN FIRST...

THEN SET YOUR BLENDER TO ITS
LOWEST SETTING, ALL RIGHT?

THIS WILL GIVE THE EGG PROTEINS
AN OPPORTUNITY TO DENATURE,

THAT IS OPEN UP,
UNWIND A LITTLE BIT.

NOW WHEN THEY JUST START
TO THICKEN AND LIGHTEN IN COLOR

YOU CAN ADD THE SUGAR.

NOW I THINK I'M GONNA GO WITH
HALF DARK BROWN

AND HALF WHITE SUGAR TODAY,

AND I'LL GO WITH
THE LIGHT STUFF FIRST.

BOOST THE SPEED TO 1/4 POWER,

AND IN IT GOES.

DO NOT JUST DUMP IT IN
ALL AT ONCE,

OR YOU WILL FIND THAT
THE RESULTING CUSTARD WILL BE
GRAINY AND LOOSE,

WHICH ISN'T EVEN HALF AS GOOD
AS IT SOUNDS.

OKAY, KEEP IN MIND THAT
THE BROWN SUGAR IS USUALLY
A LITTLE ON THE CLUMPY SIDE,

SO GO VERY SLOWLY HERE.

WHEN THE SUGAR IS THOROUGHLY
INTEGRATED,

NO MORE LITTLE CLUMPS RUNNING
AROUND IN THERE,

GO AHEAD AND ADD THE REMAINING
2 CUPS OF DAIRY.

AGAIN, GO SLOWLY--
WE'RE ESSENTIALLY MAKING
AN EMULSION HERE,

SO SPEED KILLS.

FINALLY, WE'RE READY TO ADD
THE STEEPED DAIRY--

BUT BE CAREFUL TO STRAIN OUT
ALL BUT THE TINIEST SOLIDS.

DON'T WORRY, EVEN THOUGH
THIS IS STILL HOT,

ONCE COMBINED WE'LL ONLY BE
AROUND 90 DEGREES,

WHICH POSES NO THREAT OF
CURDLING THE EGGS,

CERTAINLY NOT WITH ALL THE SUGAR
AND FAT THAT'S IN HERE.

NOW KEEP IN MIND
WE STILL HAVE 2 OUNCES
OF FLAVORFUL LIQUID TO COME,

AND I LIKE SPICED, DARK RUM,
ALTHOUGH ANY DARK RUM,
OR EVEN COGNAC,

WOULD WORK IN A PINCH.

NOW THAT WE HAVE CONSTRUCTED
OURSELVES A SOUND POWER PLANT,

AND ADDED A FEW FLAVORFUL
ACCESSORIES,

IT'S TIME TO PROCURE
THE PROPER BODY.

NEVER FORGET, MY FRIENDS,
THAT THE NAME OF THE DISH
IS BREAD PUDDING

AND THAT THE EPONYMOUS
INGREDIENT SHOULD NEVER BE
LOST IN THE SHUFFLE.

NOW, WE HAVE FEW ACTUAL
REQUIREMENTS FOR THE BREAD,

BUT THE FIRST ONE IS
WE HAVE GOT TO HAVE
(belching loudly)

A YEAST BREAD--
TYPICALLY PRODUCED
THROUGH CONSIDERABLE KNEADING,

A PROCESS WHICH CREATES GLUTEN
STRANDS IN THE DOUGH,

WHICH CAN CAPTURE AND HOLD
THE GASSIEST BY-PRODUCT

CREATED BY THE YEAST
(belching loudly)

AND STAND UP TO THE STRUCTURAL
RIGORS OF BREAD PUDDING,

WHICH SHALL BECOME EVIDENT
FORTHWITH.

I AM VISITING MY LOCAL BAKERY
TO FULFILL BREAD PUDDING
REQUIREMENT NUMBER TWO,

ONLY GREAT-TASTING BREADS
GO INTO BREAD PUDDING.

I MEAN, JUST AS YOU WOULDN'T
WANT TO COOK WITH A WINE
YOU WOULDN'T DRINK,

YOU WOULDN'T WANT TO MAKE
BREAD PUDDING WITH A YEAST BREAD

YOU WOULDN'T EAT.

ALL RIGHT NOW MANY DIFFERENT
LOAVES HERE WOULD DO JUST FINE,

BUT HERE ARE MY TWO FAVORITES
OF ALL TIME...

WE HAVE HERE CHALLAH,
OR CHAL-LAH,

WHICH IS A RELATIVELY TENDER
YEAST BREAD CONTAINING
A FAIR AMOUNT OF EGG,

AND A CLASSIC BOULE,
A LEAN FRENCH BREAD,

WHICH I FIND SUPERIOR

TO THE OFTEN BLAND BAGUETTE.

MY GOOD WOMAN, THIS IS
A HANDSOME BOULE--

THAT'S, UH, FRENCH FOR BALL,
YOU KNOW?

THANK YOU SIR, I BAKE 'EM
MYSELF.

EXCELLENT... TELL ME, MIGHT
YOUR BOULES BE STALE, MA'AM?

OF COURSE NOT, WHAT KIND OF
BAKER DO YOU TAKE ME FOR?

I MEANT NO OFFENSE, SIMPLY
THAT A LOAF BEGINS TO STALE
THE MOMENT IT EXITS THE OVEN.

WELL MINE DON'T.
YES THEY DO.

DO NOT.
DO SO.

DO NOT.
CLEARLY IT IS TIME FOR
A TEENY TASTE OF SCIENCE.

LET'S SAY FOR JUST A MOMENT
THAT THESE BAGUETTES
ARE AMYLOSE MOLECULES,

THE LONG, STRAIGHT CHAINS OR
POLYMERS OF SMALLER GLUCOSE
MOLECULES

THAT MAKE UP MOST OF THE STARCH
IN WHEAT.

AMYLOSE COMES IN TIGHT LITTLE
PACKETS CALLED STARCH GRANULES,

AND WHEN THEY GET WARM AND WET,
AS IN BREAD DOUGH,

THESE PACKAGES POP, SENDING
THE AMYLOSE OUT INTO THE LIQUID
PHASE OF THE DOUGH,

CREATING A PASTE THAT WE THINK
OF AS FRESHLY BAKED BREAD.

BUT HERE'S THE THING...
JUST BECAUSE THE BREAD IS BAKED

DOESN'T MEAN IT'S DEAD,
ALL RIGHT?

THINGS KEEP HAPPENING.

MOISTURE STARTS SLOWLY MIGRATING
FROM THE INTERIOR OUT TOWARDS
THE DRIER CRUST,

AND THESE MOLECULES SLOWLY START

TO REALIGN WITH EACH OTHER--

AN ARRANGEMENT NOT UNLIKE
A CRYSTAL.

THIS PROCESS,
CALLED RETROGRADATION,

EXPLAINS WHY
THE CHINESE TAKE-OUT RICE

IN YOUR REFRIGERATOR RIGHT NOW
HAS TURNED INTO WEE LITTLE
HARD ROCKS, OKAY?

NOW, THIS RETROGRADATION

COMBINED WITH THE SLIGHT
DRYING OF THE INTERIOR

THAT HAPPENS OVER TIME
RESULTS IN THE PHYSICAL
PHENOMENON WE REFER TO

AS STALE-- AND STALE BREAD
HAS ALWAYS BEEN CONSIDERED
GOOD FOR BREAD PUDDING

BECAUSE THIS STRUCTURE
IS VERY, VERY STRONG

AND WILL NOT DISSOLVE UNTIL
THE TEMPERATURE IS RAISED
ONCE AGAIN.

AND SO MADAM, I ASK YOU
ONE FINAL TIME,

HAVE YOU ANY STALE BOULE?

NO, BECAUSE LIKE EVERY OTHER
BAKER THESE DAYS,

I USE DOUGH CONDITIONERS.

AH, WHICH EXPLAINS THEIR
LUSTROUS SHINE?

I'M TALKING ABOUT NATURAL
SUBSTANCES WHICH CAN ENRICH
THE TEXTURE OF THE BREAD,

AND WHICH USE ENZYMES TO SLOW
RETROGRADATION AND STALING.

THUS BUYING YOU MORE TIME
TO SELL YOUR WARES.

THUS GIVING MY CUSTOMERS
MORE TIME TO ENJOY THEM.

OKAY, EXACTLY.

SO WE SEE THAT THESE DAYS
IT'S ACTUALLY KIND OF TOUGH

TO FIND A TRULY STALE
LOAF OF BREAD.

I WILL TAKE THIS BOULE, MADAM,
THANK YOU VERY MUCH,

HAVE A WONDERFUL DAY.
HEY, WHAT ABOUT
ALL THE BAGUETTES?

OH, UM, NO THANKS...
THEY'RE ON THE FLOOR.

ALL RIGHT, TIME TO
BUILD A PUDDING.

PLACE YOUR LOAF
ON THE COUNTER THUSLY.

AND FETCHETH FORTH
YOUR BIGGEST SERRATED KNIFE,

EITHER A BREAD KNIFE
OR A SLICER.

NOW WE ARE GOING TO TAKE
A 7-INCH DISK RIGHT OFF
OF THE TOP,

AND I SUGGEST THAT YOU USE
A MEASUREMENT DEVICE
JUST TO BE SURE.

SO, HERE WE GO--
JUST LOOKING AT WHAT 7 INCHES
LOOKS LIKE THERE.

GOOD.

SO I'M GOING TO START CUTTING
RIGHT ABOUT HERE.

GO SLOWLY AND KEEP YOUR FINGERS
UP OUT OF THE WAY.

I'M GONNA CUT ABOUT HALFWAY
THROUGH, TURN,

KEEP CUTTING AROUND, TURN...

UNTIL THE DISK COMES OFF--

USE AS LITTLE PRESSURE
AS POSSIBLE.

NOW THIS GOES STRAIGHT
INTO THE PAN,

I'M JUST GONNA TEAR THIS
INTO CHUNKS--PERFECT.

NOW WE DO WITH THE INTERIOR.

NOW WE WANT TO GET AS MUCH OF
THIS OUT IN AN ORDERLY MANNER,

SO I'M GOING TO ACTUALLY
MAKE A CUT AT AN ANGLE
DOWN INTO THE SHELL,

TURNING-- I DO NOT WANT TO GO
THROUGH THE SHELL.

WE NEED IT TO HOLD LIQUID LATER.

SO I'M JUST GETTING UP
UNDER THERE.

I'M GOING TO CREATE SOME LITTLE
PLUGS TO PULL OUT,

SO STRAIGHT IN AND ACROSS.

I'M GONNA MAKE PARALLEL CUTS
HERE, ABOUT AN INCH.

AGAIN, NOT GOING THROUGH
THE BOTTOM,

OR THE SIDES.

TURN 90 DEGREES,
AND REPEAT THE PROCEDURE.

WE'RE GONNA BASICALLY CREATE
THESE LITTLE PLUGS--

IF YOU'VE EVER HAD A CAMERA CASE
WITH THE PULL-OUT FOAM,

THIS IS JUST LIKE THAT,
ONLY YOU'RE NOT GONNA KEEP
A CAMERA IN HERE.

THERE, NOW JUST REACH IN
AND START PULLING OUT THE PLUGS.

REACH DOWN AS FAR TO THE CRUST
AS YOU POSSIBLY CAN.

THE GOAL HERE IS TO HOLLOW
AS MUCH OF THE BREAD OUT AS
POSSIBLE

WITHOUT BREAKING THE CRUST.

SINCE MOST MODERN BREADS
STALE SO SLOWLY,

WE'LL LEND IT A HAND BY ALLOWING
IT TO DRY IN A WARM OVEN

FOR ANYWHERE FROM A HALF HOUR
UP TO TWO HOURS

AT THE LOWEST SETTING.

NOW GRANTED, DRY IS NOT
THE SAME AS STALE,

BUT AT LEAST DRY BREAD
IS THIRSTY BREAD, AND THAT'S
A DARN GOOD PLACE TO START.

AND NOW WE REACH ANOTHER
CROSSROAD ON THE PATH
TO BREAD PUDDING CUSTOMIZATION.

THIS IS WHERE WE COULD CONSIDER
VARIOUS HUNKS AND CHUNKS,

SUCH AS CHOCOLATE, NUTS
AND CAKE CUBES, COOKIE DOUGH,

I DON'T KNOW, DRIED CEREAL,
AND A WIDE ARRAY OF FRUITS,
BOTH FRESH AND DRY.

NOW I'M GONNA GO WITH A CUP
OF DRIED FRUIT, MIXING TOGETHER
GOLDEN RAISINS--

WHICH ARE THE ONLY RAISINS
I ACTUALLY LIKE--

AND DRIED CHERRIES,
WHICH ARE GOOD AND GOOD FOR YOU.

JUST STREW THEM
RIGHT ONTO THE BREAD.

THERE.

NOW, ADD THE CUSTARD.

ODDS ARE GOOD THAT THIS BREAD
IS NOT GOING TO

DRINK UP ALL OF THIS CUSTARD.

THAT IS OKAY, I'D RATHER HAVE
A LITTLE TOO MUCH
THAN TOO LITTLE.

NOW, MANY IS THE RECIPE

THAT CALLS FOR MOVING THIS
STRAIGHT TO THE HEAT,

BUT I WANT COMPLETE
AND ABSOLUTE SATURATION,

SO I'M GONNA LET THIS REST
FOR...

WELL, AT LEAST A COUPLE OF HOURS
AT ROOM TEMPERATURE.

SO, COVER, JUST WITH PLASTIC
WRAP,

PUSH RIGHT DOWN
ON TOP OF THE BREAD.

NOW, IF YOU WANT MORE TIME,

YOU COULD STASH THIS FOR UP TO
EIGHT HOURS IN THE REFRIGERATOR,

WHICH OF COURSE WOULD REINFORCE
STALING EVEN FURTHER,

WHICH WOULD MAKE THE BREAD
HOLD TOGETHER EVEN BETTER.

NOT ALTOGETHER A BAD IDEA.

NOW JUST IN CASE IT HAS
SPRUNG A LEAK,

PARK YOUR BREAD SHELL
IN A 10-INCH SKILLET,
JUST TO BE SAFE.

ALL RIGHT, THE BREAD SOAK
HAS 40 MINUTES TO GO,

SO I'M GOING TO BOOST
THE OVEN TO 325 DEGREES.

IT'S A RELATIVELY LOW
TEMPERATURE AND THAT'S BECAUSE

WE'VE GOT A LOT OF MASS
TO HEAT THROUGH, AND THE SLOWER
WE HEAT THE PUDDING,

THE SMOOTHER THE CUSTARD
WILL BE.

ALTHOUGH IT IS A COMPLETELY
OPTIONAL STEP,

I LIKE TO SQUIRT THE INSIDE
OF THE BREAD SHELL
WITH MELTED BUTTER,

NOT ONLY TO UP THE FLAVOR
QUOTIENT, BUT ALSO TO AID
IN TOASTING.

AND NOW, STRAIGHT INTO
THE OVEN.

THE SOAK STILL HAS A HALF HOUR,
BUT WE'RE GONNA LET THIS GET

A LITTLE BIT OF A HEAD START.

ALL RIGHT, TIME TO LOAD UP
THE PUDDING.

BEGIN BY JUST GRABBING HANDFULS
AND PLACING IT KIND OF UP
UNDERNEATH THE LIP.

WE DON'T WANT ANY AIR GAPS
UNDER THERE, AND THEN JUST FILL
ALL THE WAY TO THE TOP,

DOMING IT EVERY SO SLIGHTLY.

POUR ON A LITTLE CUSTARD,
BUT STOP BEFORE IT POURS UP
OVER THE EDGE OF THE CRUST.

ALL RIGHT, INTO THE MIDDLE
OF THE OVEN,

AND SET YOUR TIMER
FOR TWO HOURS.

AT THAT POINT, WE SHOULD BE
RIGHT AROUND 165 DEGREES.

WHEN IT COMES TO SERVING,
YOU'VE GOT OPTIONS--

IF YOU PREFER THE LUSCIOUS
INTERIOR, FEEL FREE TO JUST
SPOON
RIGHT IN.

BUT I FIND THAT THE REAL CHARM
OF BREAD PUDDING

IS IN THE CONTRAST
OF CUSTARD AND CRUST,
OF CREAMY AND CRUNCHY.

SO I SLICE IT LIKE
WHAT IT IS, A LOAF OF BREAD.

AND, I PREFER IT STRAIGHT UP,
ALTHOUGH WHIPPED CREAM
WOULD BE NICE,

AS WOULD A HARD SAUCE,
BUT THAT'S ANOTHER SHOW.

HEY, JOT THAT DOWN WOULD YOU,
THING, PLEASE?

WOW, THAT'S A THICK BOOK.

NOW I CAN SEE THAT SOME OF YOU
ARE SAYING,

"NICE, BUT NOT EXACTLY
CONVENIENT."

WELL JUST TO PROVE HOW
EXTRAORDINARILY VERSATILE
THIS DESSERT CAN BE,

WE WILL PRODUCE YET ANOTHER
WITH THE, HMM, 2 MINUTES
THAT REMAIN.

LET'S SAY THAT QUITE SUDDENLY,

YOU WERE STRUCK BY THE DESIRE
FOR BREAD PUDDING.

FACING YOUR REFRIGERATOR
YOU FIND 1 CUP OF MILK,

AND 3 OF HALF AND HALF.

NOT EXACTLY THE 5 CUPS WE NEED,

SO WE WILL COMPENSATE WITH
2 WHOLE EGGS AND 3 YOLKS,

WHICH OF COURSE WILL GO INTO
THE CARAFE OF YOUR BLENDER

ON LOW SPEED, UNTIL SMOOTH,
LIKE THAT.

THEN, YOU WOULD SLOWLY INTRODUCE
THE SUGAR,

BUT OF COURSE WE'RE HAVING
TO ADJUST DOWN
FOR THE AMOUNT OF DAIRY,

SO 3/4 CUP ONLY.

THEN HALF A CUP OF LET'S SAY
HOT CHOCOLATE MIX--

NOW THIS IS A "GOOD EATS" BRAND,
BUT YOU CAN USE WHATEVER
YOU HAPPEN TO HAVE AROUND.

ONCE THAT IS INTEGRATED,
ADD THE DAIRY, NICE AND SLOW--

REMEMBER THIS IS LIKE
AN EMULSION.

SINCE THIS ONE'S FOR THE KIDS,
I THINK IT WOULD BE A LITTLE
UNETHICAL TO DOSE IT UP

WITH A LOT OF RUM, BUT NOTHING
WRONG WITH A COUPLE OF SHOTS OF
ESPRESSO TO KEEP 'EM BOUNCIN'.

I'VE GOT 2 OUNCES HERE,
THAT'S 1/4 CUP.

TECHNICALLY THIS PUTS US
AT OUR LIQUID LIMIT,
BUT WHAT THE HECK,

A TABLESPOON OF VANILLA EXTRACT
WON'T HURT ANYBODY.

NOW, LET'S SAY YOU HAD CAREFULLY
CUBED AND FROZEN

18 OUNCES OF CHALLAH BREAD...

NOW WOULD BE THE TIME
TO GET THAT OUT.

LET IT THAW WHILE YOU BUTTER UP
A 9x13 BAKING PAN.

WHEN THE BREAD IS NICE
AND THAWED, MIX IT WITH

6 OUNCES OF CHOPPED,
BITTERSWEET CHOCOLATE CHUNKS,

AND THEN POUR ON THE CUSTARD
NICE AND SLOW SO THE BREAD
CAN DRINK IT IN.

THEN, A LAYER OF PLASTIC.

ONCE AGAIN, I WANT TO LET THIS
SIT FOR AT LEAST 2 HOURS
AT ROOM TEMPERATURE,

OR 8 HOURS IN THE FRIDGE.

AGAIN, WE BAKE AT 325 DEGREES,
UNTIL THE BREAD CUBES START
TO CRISP,

AND THE INTERNAL HITS 170
DEGREES, WHICH, BECAUSE WE'RE
DEALING WITH LESS MASS

WILL ONLY BE ABOUT 45 MINUTES.

EXCELLENT.

NOW IF MORE CRISPY CRUNCH
IS DESIRED UP TOP,

SPRITZ WITH A LITTLE BIT OF
BUTTER AND THEN SET YOUR OVEN
TO BROIL,

STILL ON THE MIDDLE RACK
FOR 4 TO 5 MINUTES--

AND REMEMBER TO LEAVE THE DOOR
SLIGHTLY CRACKED,

SO THAT THE THERMOSTAT
DOESN'T KICK THE BROILER OFF.

TO ENJOY, YOU CAN CERTAINLY
REHEAT IN OVEN OR MICROWAVE,

OR SIMPLY SERVE
AT ROOM TEMPERATURE,

WHICH IS MY PREFERENCE.

WELL I HOPE WE'VE INSPIRED YOU
TO UNDERTAKE THE ACT OF DESSERT
DEFIANCE KNOWN AS BREAD PUDDING.

IT IS A DISH THAT DESPITE
ANCIENT ORIGINS

AND A MARGINALIZED REPUTATION

IS WELL WORTH THE TEST DRIVE.

SEE YA NEXT TIME
ON "GOOD EATS."

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