Introduction

Making the Pudding

Combine cream cheese and condensed milk in a bowl

Beat cream cheese

Combine all ingredients

Fold in vanilla pudding mixture

Add Whipped Cream

Adding the Cheese

Pour the mixture over the cookies and bananas

Taste Test

Introduction

Whisk the eggs

The topping on the bread pudding

Grandma's taste test

Taste Test

Crystal will form

At this stage remove the pan

Transfer it to a bowl immediately

Spread it

Egg 2 pieces (Room temperature)

Add the milk

Mix well

Strain it for smooth texture

Cover the bowl

Let it cool completely Then keep it in fridge for 2 hours

Three Slices

Unsalted Butter

Caramel

Unmold It

Taste

Sugar 1/4 Cup

Corn Starch

Salt

Beat egg yolks to the mixture well

Keep pan in the cooker in medium heat

When pudding starts to bubble turn of the cook

Remove pan from the heat

Give it a final mix to combine everything

Immediately strain in to a bowl to catch lumps

Chill the pudding in the fridge 2 hours or until it set

Banoffee

Biscoff Cookies

Caramelize the Banana

Blanching and Tempering

Vanilla Extract

Assembly

Introduction

Ingredients

Add milk

Rinse saucepan with cold water

Bring to a boil

Tempering the egg mixture

Difference between custard and pudding

Adding butter and vanilla extract

Pouring the pudding

Serving the pudding

Banana Caramel Bread Pudding

Caramel Sauce

Adding the Whipping Cream and Butter

Preparing the Custard

Add milk

Add fresh raspberries

Filling the ramekins

How to Make Praline Peanuts

Add Peanuts

Finished Bread Pudding

Introduction

Equipment Overview

Let's Talk Ingredients

All About Ratios

Making the Pound Cake Base

Making the Chocolate Custard

Building the Bread Pudding

How To Get The Perfect Bake

More on Variations

The Taste Test

Introduction

Whisk together sugar, cornstarch, and salt in a medium saucepan.

Add milk, heavy cream, egg yolks, and split vanilla bean (if using vanilla extract instead, reserve to add later) and whisk until egg yolks are broken up and ingredients are combined.

Place over medium heat and whisk frequently until ingredients begin to thicken. This will take several minutes, do not increase stovetop heat as it’s important to slowly heat the mixture so the sugars melt so that the pudding can reach the appropriate consistency.

Once mixture has thickened and coats the back of a spoon, whisk constantly until it comes to a boil (keep heat on medium, medium/high max).

Once mixture begins to boil, cook stirring/whisking constantly for 60 seconds before removing from heat (continue to stir so pudding doesn’t burn on the bottom of the pan).

If you used a vanilla bean, you may remove that at this point. Add butter one piece at a time, stirring after each addition until melted and incorporated into the pudding. If using vanilla extract, add that now as well. Stir until butter is melted and pudding is smooth.

Pour pudding through a fine-mesh sieve into a medium-sized heatproof bowl (pouring through the sieve is optional but it will eliminate any lumps). Allow to cool for 20 minutes, stirring occasionally to prevent a skin from forming.

Cover the surface of the pudding with plastic wrap or parchment paper, touching the plastic/paper directly against the surface of the pudding to prevent a skin from forming. Allow to cool to room temperature and then transfer to refrigerator and allow to chill for several hours (preferably overnight) before serving.

If desired, top with whipped cream before serving!

Introduction

Kris Kringle Bread Pudding

Chocolate Pots de Crème

Steamed Cranberry Pudding

Lemon Pudding Cakes