Superstar chef and TV host Emeril Lagasse shares the secret to making the best bread pudding at the 2007 Food & Wine Classic in Aspen.Superstar chef and TV host Emeril Lagasse shares the secret to making the best bread pudding.
[MUSIC] All right, I've got some eggs and I'm gonna show you the secret of a great bread pudding. So we wanna make the royal part of this thing. So now we're gonna use Brown sugar, and we're gonna make this sort of a lemon blueberry bread pudding. So now we're gonna add lemon zest, lots of it. A little bit of melted butter in here. Gotta have some vanilla. And then here comes the milk And here comes the cream. [BLANK_AUDIO] Bread. We went down to the bakery today, bought some fresh bread. Why? Why do you wanna use stale bread? If you wanna go and save $0.14 on stale bread, go ahead. Fresh here. Why, here in Aspen? Big budget. The whole secret of bread pudding is this, folks. You gotta let the bread soak for at least about, well 15 minutes. If you got 30, that's great. If you Now overnight, you won't have any liquid left. Throw that bread pudding inside of a dish like this. [BLANK_AUDIO] If you want blueberries, great, put them on top. If you don't have fresh, try dry like that, bake it in the oven at 375 degrees. For how long? About 45 minutes and you've got bread pudding just like that folks! Okay? [APPLAUSE] [MUSIC]