Male: So continue on with our Marti graphing with back with the gourmet angel Shelly. She was telling you can actually make pudding out of bread and it, and then you call it bread pudding.
Shelley: I have greased 9 by 13 Pyrex baking dish with unsalted butter and it will work with some Rio’s. I deal you want to work with Rio’s that’s two to three days old.
Male: And why is that?
Shelley: Because you kind of need to get to still.
Male: What's this?
Shelley: This is chocolate Rio’s.
Male: Shut the door and that’s chocolate/
Shelley: Yup! So the first thing that we want to do is cut it up that’s not to be real small and then were going to cube it. Will well like lewd is reserve this brown tops for later and were just going to put it on the bottom of Pyrex dish.
Male: Okay our next step is?
Shelley: Our next step is sauce pan;
Male: Yup!
Shelley: Were going to pour in two cups of heavy cream home milk.
Male; Home milk!
Shelley: Turn this on to relatively low heat because you don’t want it scorch. This is a Burmin Lays Madagascar venolipine. So I've spit the bean in half, were actually going to toss the entire into our little brew over. Now I have some cinnamon sticks whole cinnamon sticks and then pop it right in. you see how the vanilla has already starting to separate itself from the bean and here we have caroming powder.
Male: Carmine powder what’s that?
Shelley: It’s a spice! You re going to pop in 1/4 of a teaspoon and you give it a little whisk just to incorporate the Carmine in. and you start to see this stain liking you know were ready. So now what we can do is start adding our chocolate gradually incorporate the chocolate.
Male: So you just mix this base until the chocolate is melted?
Shelley: Exactly! Just look at that. They keep it un extremely low heat for now. Were going to do 3/4 cup of sugar;
Male: Eight eggs?
Shelley: Eight eggs!
Male: Were not kidding around here?
Shelley: Were not! One, were going to a whisk it, well I get that mix pretty well. So it looks like this, its nice and yellow, nice and yellow. We want to incorporate these two items together but;
Male: You don’t want to cook the egg right?
Shelley: No! First I think it’s probably a good idea if we remove our vanilla and our cinnamon. Give me one spoon. Were going to temper the egg first and as we don’t want scramble eggs.
Male: It kind of taste like chocolate.
Shelley: Right exactly! You can pour it in now.
Male: The whole thing?
Shelley: Yeah! Slowly now! Lets not get to a to be cute about it. What were going to do is start;
Male: Stirring it over to the bread.
Shelley: Stirring it over to the bread gradually and be generous.
Male: And now why do you spoon on the first instead of just dumping it all on is there a reason?
Shelley: He wants to do it evenly. So now what I’m going to do is;
Male: Well go back to those pieces that;
Shelley: Pieces that we save from before and we are going to layer more in. And I want to sort of do it so we kind of have an attractive finish.
Male: So it’s important to put those on shiny tabs up?
Shelley: Yes! So now were going to finish putting our mixture on top.
Male: That looks delicious.
Shelley: Ah! Already right?
Male: Yeah! I guess it won't be important for 03:48 to the 03:49.
Shelley: Exactly! Otherwise when you cook it you going to have some wet you know, you have some wet some dry its not going to be very good. Now I'm going to do is push some of our top pieces down. so were going to make sure that everything is getting to;
Male: The goodness of the;
Shelley: Exactly! Getting the goodness, you’re going to let this rest for about 15 minutes.
Male: Before you put it on the oven
Shelley: Because you want it to soak up all of the liquid.
Male: The time has come to put the bread pudding in the oven.
Shelley: What you see it in here is just a roasting pan.
Male: And some water;
Shelley: That will put a couple of watering and a nice cinnamon side and she just saw that it bakes evenly.
Male: And you just put it right in the center of that?
Shelley: You put it right in the center. And now were just going to give a little bit water to add to it because you don’t want to dry up while you're cooking probably give want that water to get hot. So it went in get early were going to close it up.
Male: Colors it up! What do we have here?
Shelley: We have some clean fresh. So were just going to take a couple of egg, a tablespoons were back to the Carmine again and we consistent so were going to throw in 1/4 of teaspoon Carmine and were just going to incorporate that a little bit.
Male: But how can you tell that the bread pudding is actually done?
Shelley: Because all of the liquid has absorbed.
Male: And you see Mary just make hungry that never had this before.
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