Food
Barefoot Contessa’s Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network
Ina Garten says this is the best bread pudding she’s ever made!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Vanilla Brioche Bread Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 15 min
Yield: 9 to 10 servings
Ingredients
1 (12-ounce) brioche loaf
3 extra-large whole eggs
8 extra-large egg yolks
4 cups half-and-half
1 cup whole milk
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
Seeds scraped from 1 vanilla bean
Confectioners’ sugar, for dusting
2 pints vanilla ice cream, such as Haagen-Dazs, melted
Directions
Preheat the oven to 350 degrees F. Space two racks evenly in the oven.
Cut five 3/4-inch-thick slices of brioche and place them in one layer on a sheet pan. Trim some of the crusts from the remaining brioche and cut in 1-inch dice. Spread out on a second sheet pan. Put both pans in the oven for 5 minutes, to lightly toast the bread.
Meanwhile, for the custard, whisk together the whole eggs, yolks, half-and-half, milk, granulated sugar, vanilla, and vanilla seeds in a large bowl, and set aside. Line a 10-by-12-by-2-inch rectangular baking dish with the whole slices of brioche, cutting them to fit in one layer. Distribute the diced brioche on top. Pour on the custard and press lightly so all the bread is soaked with custard. Set aside for 10 minutes.
Place the dish in a roasting pan large enough to allow the baking dish to sit flat. Pour about 1 inch of the hottest tap water into the roasting pan, being sure not to get any water into the custard. Cover the roasting pan tightly with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 45 to 50 minutes, until the custard is set and a knife inserted in the middle comes out clean. Dust with confectioners’ sugar and serve warm, drizzled with melted ice cream.
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Barefoot Contessa’s Vanilla Brioche Bread Pudding | Cook Like a Pro | Food Network
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Food
Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪: Appetizer round: The chefs tackle black radishes, smoked beef tongue, garbanzo beans and Italian anchovies.
🔪🔪: Entrée round: The competition heats up when they must combine halibut, aquavit, Chinese spinach and Mexican chorizo.
🔪🔪🔪: Dessert round: The competition ends on a sweet note with ingredients like banana chips, sugar cane, almond butter and umeboshi.
Stream more #Chopped on HBO Max: https://foodtv.com/StreamOnHBOMaxYT
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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Chopped: Radishes, Beef Tongue, Chickpeas & Anchovies | Full Episode Recap | S14 E7 | Food Network
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Food
Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E2 | Food Network
Chef Fabio Viviani and Chef Jared Forman go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on Manchego while Food Network’s Sunny Anderson and Chef Andrew Zimmern judge the first round. Fabio dishes up Manchego frico with sea bass tartare and fried quail eggs, while Jared fires back with a Manchego snowstorm over fried cauliflower. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Bobby Spots a Mistake SO Many Chefs Make 🔥🔪 Beat Bobby Flay: Full Ep Recap | S16 E12 | Food Network
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Amanda Freitag, Maneet Chauhan and Marc Murphy balance super sweet ingredients with zucchini in the dessert round.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Watch more from Food Network at https://foodtv.com/39EXAST
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#ChoppedAfterHours #FoodNetwork #AmandaFreitag #ManeetChauhan #MarcMurphy
Cooking with Bass | Chopped After Hours | Food Network
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Guy Fieri digs into turkey dishes across the country, from barbecue turkey in Kansas City, Missouri, to smoked turkey wild rice soup in Santa Fe, New Mexico. These spots are putting a creative spin on a Thanksgiving classic. #FoodNetwork #GuyFieri #Turkey
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:09 – Mike’s City Diner
4:03 – Funk N Waffles
6:29 – Sammy’s Food Service and Deli
12:26 – The Comet Cafe
Visit the Spots:
Mike’s City Diner – https://www.chownow.com/order/23278/locations/34029
Funk N Waffles – https://funknwaffles.com
Sammy’s Food Service and Deli – https://sammysfood.com
The Comet Cafe – https://www.thecometcafe.com
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Guy Fieri Talks Turkey 🍗🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten makes a creamy pumpkin mousse with spices, banana and orange zest, topped with homemade whipped cream for a festive holiday dessert.
#InaGarten #BarefootContessa #FoodNetwork #PumpkinMousse
Get the recipe ▶ https://foodtv.com/3BScAri
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ina Garten’s Holiday Pumpkin Mousse 🎃 Barefoot Contessa | Food Network
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@stacygonzalez8065
January 1, 2024 at 8:26 pm
I’m confused because when you put the knife in the pudding it wasn’t clean
@starRN08
January 1, 2024 at 8:26 pm
My first bread pudding last Thanksgiving is by Ina and it did not disapppoint. Now making it again for thursday. Thank you, Ina!
@bagotoetags801
January 1, 2024 at 8:26 pm
I'm not really a cook but like watching cooking and baking videos. I try to follow the recipes. After watching a lot of bread pudding videos there are many folks copying your techniques and recipes exactly. I guess it's a form of flattery or maybe baking plagiarism, if you will. I like your delivery and limited talking.
@josephnatoli3935
January 1, 2024 at 8:26 pm
I've been a fan always… Youre great.
@ec8082
January 1, 2024 at 8:26 pm
I just made this today and my family loved it!! Thank you Ina!!
@GrowCookPreserveWithKellyDawn
January 1, 2024 at 8:26 pm
I love making all kinds of bread pudding—especially with croissants!
@ecmccoy7340
January 1, 2024 at 8:26 pm
I am looking forward to making this for a party with a few customizations. Seems like guests do want raisins (soaked in Grand Marnier. orange zest and Flori di Sicilia. and a touch of vanilla bean.
@funkfunkable
January 1, 2024 at 8:26 pm
Interesting you didn't butter your pan.
@user-ho3bh4we4m
January 1, 2024 at 8:26 pm
In the oven now for the first 45 minutes. Anticipation building during the wait.😊
@bee7549
January 1, 2024 at 8:26 pm
Love you Ina but the English style of Bread pudding is the simplest to make and the tastiest
@QuadCloudNine
January 1, 2024 at 8:26 pm
"Defrost some ice cream" — you mean destroy some ice cream! travesty! ….. nice pudding. I used some techniques from this video. thanks.
@romanalvarez9518
January 1, 2024 at 8:26 pm
Give me a break! No thx, I'll pass. To complicated
@dianalimon6890
January 1, 2024 at 8:26 pm
Not enough bread but I’m sure it’s delicious
@mollandaisesauce
January 1, 2024 at 8:26 pm
Good with brioche but sometimes I make it with QWASO! 🥐
@kaknoraseasyrecipe9719
January 1, 2024 at 8:26 pm
Amazing
@michaelbrown5088
January 1, 2024 at 8:26 pm
Them are not extra large eggs
@michaelsimonds9948
January 1, 2024 at 8:26 pm
Got to try this!!!
@susanclements9168
January 1, 2024 at 8:26 pm
UK we add fruit.
@martinsupra8652
January 1, 2024 at 8:26 pm
Can i use like any tope of bread or Rolls thats a few days old…not to waist..and also what is your meaning of half anhalf..is it halh cup milk and hslf cut cream? or 500ml of each
@nanlev613
January 1, 2024 at 8:26 pm
Uch Ina that looks delish!!!
@shakfig2655
January 1, 2024 at 8:26 pm
Finished baking this baby boy.
Ina, is was scrumptious 🤤
I made a burbon butter sauce. Soooo good! Great recipe 👌
@mariesantana3723
January 1, 2024 at 8:26 pm
Great
@RA-lb3lx
January 1, 2024 at 8:26 pm
What is the equivalent of half and half in the U.K?
@Onlythetruth247
January 1, 2024 at 8:26 pm
I'm pretty sure that you CAN, at some point, use too much vanilla
@markylon
January 1, 2024 at 8:26 pm
Not Bread Pudding, this is Bread and Butter Pudding
@Jess-tm9xq
January 1, 2024 at 8:26 pm
Judgement day is coming soon! Make it right with God before it’s too late!
@robin2012ism
January 1, 2024 at 8:26 pm
Exquisite!
@alvarodriguez3120
January 1, 2024 at 8:26 pm
hello Inma garden I love your recipes I always see them what I like the most is your bread pudding you are the best chef
@allandunnam774
January 1, 2024 at 8:26 pm
Yankee bread pudding😆 👍 looks great thanks. 😊
@denisemoore6983
January 1, 2024 at 8:26 pm
I love bread pudding .One day I might try to make it .
@shellybutgereit6917
January 1, 2024 at 8:26 pm
My Mother use to make a thick lemon sauce for her Bread Pudding..I sure miss those days!
@brandilee4366
January 1, 2024 at 8:26 pm
Trust me when I say use more bread with this recipe. It comes out so nice. I used the vanilla brioche bread from Walmart. Two and half 14 oz loaves.
@oschmittyo
January 1, 2024 at 8:26 pm
I made this for the family, everyone loved it. I cant stop thinking about it. I'm making more. Thank you.
@bebitamira3054
January 1, 2024 at 8:26 pm
No, no, no! Ina you modified your recipe! The original was great too. I specially loved the Amaretto sauce!
Now there is more work to do. Arggggg ….
I still love you though.
@patriciacrowell2808
January 1, 2024 at 8:26 pm
The first time I made this MY Grandson said WHY HAVEN'T I HAD THIS BEFORE😅🤣😍
@brandilee4366
January 1, 2024 at 8:26 pm
I’m on my way making this and my store had vanilla brioche!!! Omg it smells so good.
@bpxl53yewz29
January 1, 2024 at 8:26 pm
Usually I like her recipes but this looks too soggy.
@michaelhealy1590
January 1, 2024 at 8:26 pm
You need whiskey sauce as a topper!
@ananigma7
January 1, 2024 at 8:26 pm
Good ole CREM-ON-GLEZ! 🤣
@melborromeo9838
January 1, 2024 at 8:26 pm
I loved all her recipes not only simple but good
@guilianamustiga1443
January 1, 2024 at 8:26 pm
And the good news is that she's awesome !