Professional Baker Teaches You How To Make BREAD PUDDING!
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- čas přidán 20. 04. 2020
- Banana Caramel Bread Pudding is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 6
Prep Time: 40 minutes
Cook Time: 60 minutes
Caramel
3 Tbsp (45 mL) water
1 cup (200 g) granulated sugar (caster sugar)
1 Tbsp (15 mL) white corn syrup or lemon juice
2/3 cup (160 mL) whipping (35%)cream
2 Tbsp (30 g) unsalted butter
1 tsp (5 mL) vanilla extract
pinch salt
Pudding
5 cups (1.25 L) egg bread cubes
1 cup (250 mL) pureed (not mashed) ripe bananas, about 3 medium
4 large eggs
2 large egg yolks
¼ cup (50 g) granulated sugar (caster sugar)
1 ½ cups (375 mL) milk
1 cup (250 mL) fresh raspberries
½ cup (125 mL) chocolate chips
Peanut Praline
2 Tbsp (30 mL) water
½ cup (100 g) granulated sugar (caster sugar)
½ Tbsp (8 mL) corn syrup or lemon juice
1 cup (250 mL) roasted, salted peanuts
Directions
1. Preheat the oven to 350 F (180 C). Grease six 6-ounce (180 mL) ramekins and place then in a roasting pan that can be filled with water.
2. To make the caramel, place the water, sugar and corn syrup (or lemon juice) in a medium saucepot and have the cream and butter measured and on hand. Bring the sugar up to a full boil on high heat without stirring and continue to boil, occasionally brushing down the sides of the pot with water, until the sugar turns a light amber colour, about 5 minutes. Remove the pot from the heat and whisk in the cream and butter, watching out for the steam and bubbling. Once the bubbling subsides, add the vanilla and salt. Set aside to cool while preparing the other components (but the caramel can still be warm when using).
2. Spread the egg bread cubes on a baking tray and toast for about 10 minutes to dry them out. Place them into a large bowl.
3. Whisk the pureed banana with ½ cup (125 mL) of the caramel sauce (reserving the remaining ¾ cup/175 mL for plating the desserts). In a larger bowl, whisk the eggs and egg yolks with the granulated sugar and whisk in the banana caramel and milk. Pour this over the egg cubes, add the raspberries and chocolate chips and toss well to coat. The custard will absorb into the bread quickly so just stir it once or twice to ensure all the bread has softened, and then ladle this into the prepared ramekins. Pour boiling water around the ramekins and bake the bread puddings for about 50 minutes, until a tester inserted into the centre of one comes out clean. Remove the ramekins from the water bath onto a cooling rack, and let them cool for at least 30 minutes before serving. Alternatively, they can be prepared in advance, chilled and then re-warmed.
4. For the peanut praline, line a baking tray with parchment paper. Bring the water, sugar and corn syrup up to a boil in a medium-sized pot. Continue boiling, without stirring but occasionally brushing the sides of the pot with cool water to prevent crystalizing, until the caramel is a light amber colour. Remove from the heat and immediately add the peanuts to the caramelized sugar and stir to coat. If you find that the caramel crystalizes on the peanuts just warm on low heat to melt the sugar again. Spread this onto the prepared baking tray and set aside to cool. Once cooled, roughly chop the praline for sprinkling.
5. To serve, run a palette knife around the inside edge of a ramekin and turn the bread pudding out (flip it so the crunchy top is upright) and place on a plate. Drizzle with warm caramel sauce and top with chopped praline peanuts.
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#OhYum #BreadPudding - Jak na to + styl
I love her kitchen too. Also the way she presents recipes. Her sugar and flour storage and her utensils are perfectly clean .
Who ever agree with me that Anna Olson's kitchen is amazing as her recipes, hit the like button.
She is amazing so proffertional n charming.
Agree, her kitchen is amazing, her presentation flawless, and the recipe so perfect! I watched until the end, knowing that I would never make this. I prefer the simpler things, but I enjoy watching her. I most envy the self disappearing dirty utensils.
Truly Amazing.
Watching Anna in her beautiful kitchen is so therapeutic.
I always use your caramel recipe I never knew how easy it was to make and how delicious it is! Today I made salted caramel brûlée macarons and I’m filling with French buttercream and a dollop of your caramel.Thank you Anna!
This dessert basically has everything! Custard, caramel, chocolate, fruit, nuts! My goodness, I need to eat this right now!
Just come across this Channel amazing cooking show
Yes indeed! 😋
I always like to watch your baking recipes, so simple, very well explained, you know my husband too is a fan of your recipes, he loves your your shows, keep coming more
Oh yum! Thanks for this new take on the classic.
Congratulations on your new Food Network Canada show, Anna! I'm looking forward to it.
This is my 96 year old fathers choice! Yum yum! Thank u for the recipe…love ur shows and demonstrations...bless u and stay well!
Aa
The best bakes in the world!!you are amazing
What a wonderful professional kitchen.
That is a dream kitchen. Everything so nicely and beautifully placed.
Oh my this looks heavenly. Definitely one to try.
Just found this Channel it’s wonderful that I need to learn a lots!
Wow this is just amazing and the flavour profile must be out of this world!! 😍💯
Wow, I really love watching you cook, its awsome, thanks.
Amazing!!!
Thank you for this wonderful recipe!!!
I need to make this! Looks great!
Why I'm looking this when I'm hungry?!?! Looks so good😋
Thank you for the wonnnderful recipes you share.. Above all..your clear step by step explanations.. ❤️
That looks really good , would love to try it
WOW!!😋😯 Amazing workplace you got and presentation very professional.
Amazing recipe..thank you so much for this..wanna try this too
lovely recipe thanks Anna
Thank u for sharing, I know it's yummy.GOD bless u always.
What a "state of the art" kitchen!
Wow!
Heavenly!!!
Hi, Anna. I find that just putting a lid on the pot prevents the crystals from forming. It's a lot more convenient than having to brush the sides.
Jonas Rosenven Hi
Wow I love it... Thanks dear
Omg Yum! Thank you!!
I love your style You are just too good.
Yummy love it 💕will make it.
Hi! Chef Anna, thank you so much for sharing this delicious BBPudding. I'll try to make this for me and my family to taste a combination of Banana and bread with caramel, fruit and pnut, for the first time to have this recipe. God Bless.
Okay I will try that recipe ❤❤❤
Amazing!
Looks so yummy I will support you, I have got to try this recipe out.
So rich dessert amazing!
Your recipes are amazing, spectacular and you make it easy, real easy. I don't think,oh she's a professional. What I think is I can make that, she's made it easy
Beautiful yummy desert
Looks yum.
look so good
Very good recipes.
My fev poding the bread poding.
Looks yummy
That's look divine 😋😋😋
Gotta make this soon. 😍😍
It looks Yum yum yummy.
Yummm looks delicious 😋
thanks, Anna for this lovely recipe, Stay connected.
It was a great idea.
Good work and excellent presentation
Beautiful.
Delicious ❗️
I love it
,merci Chef magnifique recette
Really good
,merci Chef pour votre magnifique recette
Oh my yum so good!
good
With a kitchen like this and such tools!!!!!!! My life would be in the kitchen.... with good reason too.
Ohh goodness that caramel sauce looks to die for Anna 😍😍😍 I wished I had this for my birthday yesterday 🎊🌺💕
Happy Belated Birthday!!
mmmm lov it
Wow this is amazing yum recipe👏👏👏👏🔝🔝🔝
I've never been a bread pudding fan but I saw the title and my fatty soul was intrigued. I made it last night and holy smokes it's good! Worked out just fine using one container rather than individuals (I didn't have separate ones). Thanks for sharing! Next time I'm trying it with strawberries.
Can you tell me what size and type of container you used? I asked but never got a reply. I actually have fresh raspberries and bananas to use up. But the only kind of bread I have is reg Wonder brand sandwich bread. Did you use the kind Anna used or? Got to be honest. I've never heard of the type of bread Anna used, lol...
Tammie Martinez If you use Wonder bread , you won’t have to WONDER why it didn’t come out so well.
@@tammiemartinez6485 I'm sorry, for some reason this didn't come up. I used a 9x13 and just estimated amounts. I know that doesn't help your past fruit, but might help in the future? Again, I'm sorry I didn't see your question!
@@Munkibug Oh that's okay. That has happened to me often too. Thanks for the info. Thankfully I have the fresh fruits needed so your reply came at the right time. 🙂 Thanks again. Happy baking...
@@tammiemartinez6485 you're so welcome! I hope you have as much success with it as I did!
Omgggg i love thiss!!!
Im going to add more chocolate when I make them and some stawberry will be good
Something else I made yesterday your citrus scones I loved them they were so good
For those with chocolate allergy just use white chocolate chips.
Costco sells praline pecans which would be better (in my not so humble opinion).
Please make a video on simple brown bread ... Thank you
Superb.
Yummy really so delicious
It looks amazing. Can I ask why you use corn syrup when making the caramel?
Hi Anna, your recipes are really amazing, i want to know is it ok if i could change bread with cookies crumbs or biscuit ?
Woiow delicious recipe
That is delicious 😍
Looking at the simplicity and mouth watering pudding I tried this recipe at home. I didn’t find this desert much tasty and way too many calories. I tried Anna’s cheesecake recipe and it tasted really good, it was like the one we buy at Cheesecake Factory restaurant.
Looking yummy and tasty. I try to make it. Nice recipie.
Stay blessed.
Hi anna I like your style of showing us how to bake
Right to the point and of course your amazing kitchen we are all envious lol in a good way
I learned so much in five months thank you with sencerity more live shows please lol.
You are the best my friend😊😊😊😊
Anna le meilleur Chef pâtissier du monde
I love this channel 🙂
Awesome 😍😍😍
Very nice
That looks delicious, definitely thumbs up and subscribe 👍
Lovely can I use Apple or any other fruit for this recipe
I ‘d add rum&vanilla for hidrates raisins and its incredible
Yum
yummy
What if I need to bake this in a larger ramekin or even a casserole dish. I don't think the temperature would change but how long would the bake time be? After last weeks bread pudding I wanted to make one using the caramel, chocolate chips and banana (then you go and add fresh raspberries 👍 which I actually have 😀) but haven't done it yet. Should I just follow that recipe?
Beautiful 🎉🎉🎉
Anna please could you make video How to can we dry the fresh ravioli for a longer period.
Yummmmyyyyyyyy thank you
,Love you Anna
I love your videos. A time ago I wat hed your TV show, but I now I do prefer this channel. I hace two questions.
1 Can I use any type of bread?
2 can I skip to bake the bread?
Anna, I just have to say I love love love ❤️ Oh Yum everything lots of hugs 🤗 from me to you!!!
Do you always use convection mode for baking ? Because I've a 32 litre convection microwave oven.
Que delicias, la mejor chef repistera, mi admirasion 😊😋😍
Oh my it’s looks great but all that sugar, I made her creme caramel the only change a bit less sugar it turned out great and very easy to make🤗
Wow
nice
Fantastic recipe with valuable tips. Can you help me with the alternative of banana? Thanks in advance
I think she had a lot of spare bread this week, amazing kitchen tho. I wish mine was like that
Pretty sure she doesn't post these videos on the same week that they're filmed.
Mikey122 yeah I get that but two bread pudding in a row, not complaining tho, they look amazing.
It was her tv show on food network canada and not her own kitchen. She is a celebrity chef. now she shares her clipping from the show
@@MrsKhanM I love the show. "Bake with Anna Olson"
I like this loving comment👍👍🌟⭐
Hey I’m currently trying out your chocolate chip cookie recipe from your CZcams channel. I just finished combining the ingredients and following the instructions but my dough is more drop cookie like than dough. But I still dropped the cookies and put them to chill. I’m afraid to add more flour but I don’t want my cookies to spread. I’m not sure what to do I was hoping you can help( if you even see this message) I apologize for disturbing you.
Anna Olson,
Where did you learn to cook and Made the recipes?
Always amazing! Thanks!
LP on on LP km thumb