The Art of Bread Pudding: A Sweet and Sticky Delight

We're a wet food family, to say the least. Our kitchen is always filled with the sweet aroma of custard, and today we're making one of our favorite desserts: bread pudding. The process begins with layering ingredients in a baking dish, starting with cubed bread, which has been tossed and mixed with some kind of pieces that are still visible but starting to absorb the custard.

As we continue to build up our pudding, it becomes clear that this will be a very soft food. The addition of jam is a crucial step, as it adds a touch of acidity and sugar without overpowering the other flavors. Lauren, our resident food stylist, has expertly dolloped a quarter cup of strawberry fruit spread onto the top of the pudding, carefully avoiding the edges where it might burn.

The baking dish is then placed in the oven at 325 degrees Fahrenheit for approximately an hour. As we wait for the pudding to bake, we can't help but feel a sense of excitement and anticipation. The result will be a puffed and golden-brown dessert that's almost like a Dutch baby. When the timer goes off, we remove the pudding from the oven and let it rest for 15-20 minutes.

The waiting game is over, and we're finally ready to dig in. As we take our first bites, we're greeted by a custard-like texture that's both creamy and eggy. The bread pudding is a perfect balance of sweet and savory flavors, with the addition of old-fashioned doughnuts adding a nice depth to the dessert.

One of the things that sets this bread pudding apart from others is its unique texture. It's almost like a Dutch baby, but not quite – it sinks back down after being puffed up. This makes it a delight to eat, as you never know what will happen when you take a bite. And speaking of bites, we're glad to have such enthusiastic eaters in the group, who are always eager to taste our creations.

As we savor each bite of the bread pudding, we can't help but think about how much fun it was to make. The process of layering ingredients and waiting for it all to come together is a true delight. And let's not forget the jam – it adds just the right amount of sweetness and acidity to balance out the other flavors.

Of course, no bread pudding would be complete without a little something extra on top. We're thinking ice cream, or maybe some powdered sugar. Whatever we choose, we know that this dessert will be a hit with our group of hungry eaters.

As we finish up our meal and start to clean up the kitchen, we can't help but feel grateful for the time we spent together making bread pudding. It's always more fun with friends, and we're so lucky to have such a wonderful group of people to share in our culinary adventures. So if you're feeling adventurous and want to try your hand at making some delicious bread pudding, be sure to follow along with us – it's going to be a wild ride!

"WEBVTTKind: captionsLanguage: enoh you wanna be on that side oh no I don't care oh I was thinking I mean you could be on that side if you want you don't have a preference I mean I'm really just talking about nothing we meet again two months two months hi I'm a meal it's my wife my beautiful wife yep we live together we're trapped together we're in our home kitchen in Hudson New York yeah and we're gonna make some donut bread pudding thanks for coming to hang out we're doing this we're normally not doing videos together because you're busy opening a restaurant very much in Hudson New York it's called Kitty's all right so we're gonna make some donut bread pudding we've got a dozen donuts here and the first thing we need to do is we need to like break these up into kind of like like six or eight because we're gonna dry them out on this rack so we can start like an exact no I think the recipe language actually says that you have to like cut them into eighths but I actually think it's nicer and they're kind of tear them out oh yeah you get danger less danger and there are plenty of times when I have made donut bread pudding when I absolutely should not have been anywhere near a knife so we've got some glazed doughnuts here which is kind of my preferred they're the best doughnut but also we've got like some old fashions and we've got like Lou berry old-fashioned doughnuts the less frosting and stuff and sprinkles the kind of like more refined the donut bread pudding is but you know I mean as refined as something like this can be this is like the same as what you would do if you were making stuffing just to get any extra moisture out of the donut so they're like really ready to soak up the custard yeah so you're gonna take those put them in the oven 15 minutes or so they'll be ready we're gonna we gotta make a custard and the primary and best and most special ingredient in a custard is eggs Joe we've got eight eggs here will you help me separate them yes so this recipe calls for we've got four whole eggs and then four egg yolks yolks in here wholes and yolks in there yeah you want the eggs because they're obviously you're like gonna bind and help the whole thing to like puff up and be really special and rich and delicious and those extra egg yolks are just gonna kind of take it just a little bit over the edge and make it even even richer I don't know we were just talk we were just talking about what you might be able to use if you didn't for whatever reason have a dozen leftover donuts lying around I mean I I agree with you I do think that we you could use just bread or like some kind of sweetened bread like brioche if you don't like a sweet bread pudding I actually think that it could be really yummy and then put more jam or eat it with something sweeter like mm-hmm that's true I mean the thing is it's just like the whole recipe is kind of organized around how sweet the doughnuts already are so there isn't a lot of added sugar otherwise you're gonna end up with something that's just like really really really saccharine sweet we got all our eggs we got our egg whites I don't know what we're gonna do with the egg whites we can make meringue or something like that we've got like two tablespoons of sugar they're gonna go in here we've got vanilla extract a good pinch of salt in there and then low do you want to zest some lemon in here this so this this one's kind of flavored with lemon zest and a little bit of vanilla and then we're also gonna add a little bit of jam later on before it bakes I'm gonna give it a little bit of like a jelly doughnut sort of character but like really that's where the flexibility in this recipe is it's kind of a blank canvas especially if you're using a rather subdued doughnut I'd be like citrus zest is great but also like a little bit of cinnamon would be delicious or if you don't have vanilla extract you can use like almond extract a little bit of bourbon yeah mmm that sounds so good we've got four cups of half-and-half so I'm just gonna beat this up and then we're just gonna add the half and a half in careful all-white ensemble I don't to get custard all over my all-white ensemble so we just want to you're not really trying to like get to too much air in here necessarily we're just gonna beat this until it's light and foamy and totally uniform tada custard okay custards done light foamy doughnuts are in there they need another what do you think I didn't set a timer I didn't set a timer I don't know there's no something there for like 15 minutes you want to make sure they're nice and dried out and also kind of just starting to brown and crisp a little bit around the edges it also depends on what kind of doughnuts you're using these are day-old doughnuts if they were like more than that I feel like they'd be even more dried out you don't really need to put them in there for quite as long so we've got our doughnut pieces our doughnut croutons they came out of the oven and then we let them cool for just like five or six minutes so you can kind of see they're like like crispy now one of the things about this recipe is it looks like it's a ton of doughnuts and it's never gonna fit into this baking dish we've got a 2 quart baking dish here but because they're so Airy they're gonna soak up all of this cream and kind of like condense a little bit I prefer a yeasted doughnut for this to a cake doughnut the yeasted ones are kind of like the soft pillowy fluffy ones and the cake doughnuts are like a little bit denser I'm gonna get the doughnuts into the custard you want to butter that baking dish great I sometimes use a paper towel but if you use hands use your hand I'm gonna use my hands for this I'm just gonna get these donuts into our custard and I'm trying to kind of be a little bit gentle with them just because they are kind of delicate at this point I'm gonna give these a nice initial toss or being kind of gentle and now that everything is kind of coated I'm just gonna let this kind of hang out and like just soak up some of that custard for you know five minutes before I give them another toss so now that this has been hanging out for a little bit we've got our buttered baking dish I'm just gonna give this one last kind of toss and now things are starting to get really soft we still have kind of pieces in there but they're really starting to soak up the custard do you want to go ahead and put this in the baking dish yeah cool look at that I'm just really excited for when all of these little bits kind of get enveloped in the custard mmm I love a soft food mmm so this is really and I love bread pudding top ten I feel like it would be saved as here that we're a wet food family we are wet yeah no dry food here yeah so now this is has been expertly layered into yeah Lauren used to be a food stylist we need the jam yeah let me get the Jim we've got some strawberry fruit spread uh you know more of a raspberry guy but they didn't have any the old rolling brochure so the idea here we're just gonna dollop a little bit of jam on top about a quarter cup and we're trying to keep it kind of away from the spots around the edges which is where it's gonna kind of burn but this is just gonna add a little bit of a little bit of acidity and it'll add a little bit of sugar but we like to try to use like a low sugar jam or jelly or something like that you could use any flavor of jam here you can use orange marmalade which would be really good any marmalade you know be really good is if you put a couple of dollops of peanut butter on it yeah that's very naughty but I think it would be good honestly like any I feel like it's like about one more ingredient kind of add a little other layer of dimension you put some blobs of Nutella in there that'd be really freaky just Sam yeah we're gonna bake this at 325 degrees for like probably about about an hour and in that time you're gonna see it kind of like we're gonna look for it to kind of puff up and actually like crest kind of like over the edges of this it's like a little bit freaky looking it'll sink back down eventually but we wanted to be kind of like puffed and kind of nice and golden brown all around you want to go ahead and put that in the oven we gotta take it out now oh my God look at that perfect size pan is all puffed up mmm yes beautiful all right let her shine beautiful okay so this is gonna have to sit like 15 minutes 20 minutes yeah all right let's we can't wait 20 minutes this is a beautiful doughnut bread pudding get out of there Emile does hate it when you touch food before the group Dinah's on it that is true that is a that is it but you're always allowed so it rested 15 minutes which is probably it's probably still wicked hot but we can't possibly wait any longer it fell so it was like kind of puffed up and then I kind of sank down so it has like almost like a Dutch baby II sort of texture it looks so this would also be like good with some ice cream company was here if company was here yeah we would probably like put a little powdered sugar on it get a little ice cream out or just pour some like cold heavy cream on it which i think is what we say on the recipe which is like feels very like I'm British to me okay I'll take this edge you're you're a middle person that you know that's one of the great things about our relationship is I want the edges and you want the middle yeah you'll never take my edge where they take that spoon though I think you got a blueberry doughnut in there it's like let's see time to eat yeah you have to ask me if you can eat of course you can eat may I eat it is hot it's really hot I can tell how the hot food thing you're spilling all my secrets I'm terrified of burning my mouth but if you kind of kiss it a little bit you know extremely hot we should have waited at least five more minutes the 20 minutes no joke mmm it's so good though it's so good you know has such a kind of custardy it's so eggy yeah I feel like a bread pudding that isn't like a real egg custard yeah is a bummer you know it's not that sweet there's only I ain't having this I can get sweeter but because some of the doughnuts that we put in there are old-fashioned doughnuts which aren't like aggressively sweetened I feel like it's like kind of even out a little bit thank you for making bread pudding with me and eating it thank you for watching this I hope you make it I hope you love it make it love it we love it and we love each other we love each other we love each otheroh you wanna be on that side oh no I don't care oh I was thinking I mean you could be on that side if you want you don't have a preference I mean I'm really just talking about nothing we meet again two months two months hi I'm a meal it's my wife my beautiful wife yep we live together we're trapped together we're in our home kitchen in Hudson New York yeah and we're gonna make some donut bread pudding thanks for coming to hang out we're doing this we're normally not doing videos together because you're busy opening a restaurant very much in Hudson New York it's called Kitty's all right so we're gonna make some donut bread pudding we've got a dozen donuts here and the first thing we need to do is we need to like break these up into kind of like like six or eight because we're gonna dry them out on this rack so we can start like an exact no I think the recipe language actually says that you have to like cut them into eighths but I actually think it's nicer and they're kind of tear them out oh yeah you get danger less danger and there are plenty of times when I have made donut bread pudding when I absolutely should not have been anywhere near a knife so we've got some glazed doughnuts here which is kind of my preferred they're the best doughnut but also we've got like some old fashions and we've got like Lou berry old-fashioned doughnuts the less frosting and stuff and sprinkles the kind of like more refined the donut bread pudding is but you know I mean as refined as something like this can be this is like the same as what you would do if you were making stuffing just to get any extra moisture out of the donut so they're like really ready to soak up the custard yeah so you're gonna take those put them in the oven 15 minutes or so they'll be ready we're gonna we gotta make a custard and the primary and best and most special ingredient in a custard is eggs Joe we've got eight eggs here will you help me separate them yes so this recipe calls for we've got four whole eggs and then four egg yolks yolks in here wholes and yolks in there yeah you want the eggs because they're obviously you're like gonna bind and help the whole thing to like puff up and be really special and rich and delicious and those extra egg yolks are just gonna kind of take it just a little bit over the edge and make it even even richer I don't know we were just talk we were just talking about what you might be able to use if you didn't for whatever reason have a dozen leftover donuts lying around I mean I I agree with you I do think that we you could use just bread or like some kind of sweetened bread like brioche if you don't like a sweet bread pudding I actually think that it could be really yummy and then put more jam or eat it with something sweeter like mm-hmm that's true I mean the thing is it's just like the whole recipe is kind of organized around how sweet the doughnuts already are so there isn't a lot of added sugar otherwise you're gonna end up with something that's just like really really really saccharine sweet we got all our eggs we got our egg whites I don't know what we're gonna do with the egg whites we can make meringue or something like that we've got like two tablespoons of sugar they're gonna go in here we've got vanilla extract a good pinch of salt in there and then low do you want to zest some lemon in here this so this this one's kind of flavored with lemon zest and a little bit of vanilla and then we're also gonna add a little bit of jam later on before it bakes I'm gonna give it a little bit of like a jelly doughnut sort of character but like really that's where the flexibility in this recipe is it's kind of a blank canvas especially if you're using a rather subdued doughnut I'd be like citrus zest is great but also like a little bit of cinnamon would be delicious or if you don't have vanilla extract you can use like almond extract a little bit of bourbon yeah mmm that sounds so good we've got four cups of half-and-half so I'm just gonna beat this up and then we're just gonna add the half and a half in careful all-white ensemble I don't to get custard all over my all-white ensemble so we just want to you're not really trying to like get to too much air in here necessarily we're just gonna beat this until it's light and foamy and totally uniform tada custard okay custards done light foamy doughnuts are in there they need another what do you think I didn't set a timer I didn't set a timer I don't know there's no something there for like 15 minutes you want to make sure they're nice and dried out and also kind of just starting to brown and crisp a little bit around the edges it also depends on what kind of doughnuts you're using these are day-old doughnuts if they were like more than that I feel like they'd be even more dried out you don't really need to put them in there for quite as long so we've got our doughnut pieces our doughnut croutons they came out of the oven and then we let them cool for just like five or six minutes so you can kind of see they're like like crispy now one of the things about this recipe is it looks like it's a ton of doughnuts and it's never gonna fit into this baking dish we've got a 2 quart baking dish here but because they're so Airy they're gonna soak up all of this cream and kind of like condense a little bit I prefer a yeasted doughnut for this to a cake doughnut the yeasted ones are kind of like the soft pillowy fluffy ones and the cake doughnuts are like a little bit denser I'm gonna get the doughnuts into the custard you want to butter that baking dish great I sometimes use a paper towel but if you use hands use your hand I'm gonna use my hands for this I'm just gonna get these donuts into our custard and I'm trying to kind of be a little bit gentle with them just because they are kind of delicate at this point I'm gonna give these a nice initial toss or being kind of gentle and now that everything is kind of coated I'm just gonna let this kind of hang out and like just soak up some of that custard for you know five minutes before I give them another toss so now that this has been hanging out for a little bit we've got our buttered baking dish I'm just gonna give this one last kind of toss and now things are starting to get really soft we still have kind of pieces in there but they're really starting to soak up the custard do you want to go ahead and put this in the baking dish yeah cool look at that I'm just really excited for when all of these little bits kind of get enveloped in the custard mmm I love a soft food mmm so this is really and I love bread pudding top ten I feel like it would be saved as here that we're a wet food family we are wet yeah no dry food here yeah so now this is has been expertly layered into yeah Lauren used to be a food stylist we need the jam yeah let me get the Jim we've got some strawberry fruit spread uh you know more of a raspberry guy but they didn't have any the old rolling brochure so the idea here we're just gonna dollop a little bit of jam on top about a quarter cup and we're trying to keep it kind of away from the spots around the edges which is where it's gonna kind of burn but this is just gonna add a little bit of a little bit of acidity and it'll add a little bit of sugar but we like to try to use like a low sugar jam or jelly or something like that you could use any flavor of jam here you can use orange marmalade which would be really good any marmalade you know be really good is if you put a couple of dollops of peanut butter on it yeah that's very naughty but I think it would be good honestly like any I feel like it's like about one more ingredient kind of add a little other layer of dimension you put some blobs of Nutella in there that'd be really freaky just Sam yeah we're gonna bake this at 325 degrees for like probably about about an hour and in that time you're gonna see it kind of like we're gonna look for it to kind of puff up and actually like crest kind of like over the edges of this it's like a little bit freaky looking it'll sink back down eventually but we wanted to be kind of like puffed and kind of nice and golden brown all around you want to go ahead and put that in the oven we gotta take it out now oh my God look at that perfect size pan is all puffed up mmm yes beautiful all right let her shine beautiful okay so this is gonna have to sit like 15 minutes 20 minutes yeah all right let's we can't wait 20 minutes this is a beautiful doughnut bread pudding get out of there Emile does hate it when you touch food before the group Dinah's on it that is true that is a that is it but you're always allowed so it rested 15 minutes which is probably it's probably still wicked hot but we can't possibly wait any longer it fell so it was like kind of puffed up and then I kind of sank down so it has like almost like a Dutch baby II sort of texture it looks so this would also be like good with some ice cream company was here if company was here yeah we would probably like put a little powdered sugar on it get a little ice cream out or just pour some like cold heavy cream on it which i think is what we say on the recipe which is like feels very like I'm British to me okay I'll take this edge you're you're a middle person that you know that's one of the great things about our relationship is I want the edges and you want the middle yeah you'll never take my edge where they take that spoon though I think you got a blueberry doughnut in there it's like let's see time to eat yeah you have to ask me if you can eat of course you can eat may I eat it is hot it's really hot I can tell how the hot food thing you're spilling all my secrets I'm terrified of burning my mouth but if you kind of kiss it a little bit you know extremely hot we should have waited at least five more minutes the 20 minutes no joke mmm it's so good though it's so good you know has such a kind of custardy it's so eggy yeah I feel like a bread pudding that isn't like a real egg custard yeah is a bummer you know it's not that sweet there's only I ain't having this I can get sweeter but because some of the doughnuts that we put in there are old-fashioned doughnuts which aren't like aggressively sweetened I feel like it's like kind of even out a little bit thank you for making bread pudding with me and eating it thank you for watching this I hope you make it I hope you love it make it love it we love it and we love each other we love each other we love each other\n"