So beautiful the interaction you have with your family! Yes, children and grandchildren are a blessing from God. Watching you, seeing your hands prepare your family meals, explaining why something is used or why a certain process is best takes me back to my childhood and to my children's youth. Grandmothers have a better understanding of these moments. Thank you for sharing those moments, those occasions, and for stirring the memories I wish everyone could have.
I enjoy bread pudding but I have a very special place in my heart for a rice pudding that my paternal grandmother showed me. She was from Denmark and was the toughest and sassiest woman I ever knew, but she was so loving and talented too. The recipe is basically rice, whole milk, butter, brown sugar, cinnamon, and cardomom. Boil twice, with an overnight in the refrigerator between boilings. Amounts of each ingredient are up to you. It's an awesome breakfast that will stick to your ribs well into the afternoon.
I made this recipe last night, and it was fantastic! One of the best things I've ever tasted. What a wonderful way to use up the odds and ends in your kitchen. Thank you for sharing!
"At some point you've got to let go of the recipe; you've got to be in control." I laughed at that! I've never seen her daughter before, so that was a treat. The resemblance is striking. I knew immediately who she was.
I made pumpkin bread from scratch one time and made a bread pudding with it and made a Caramel sauce over the top, oh my gosh it was so good. This looks really good, bread pudding is my favorite desert. I will have to try apple bread pudding.
Lydia's daughter Tana is very beautiful -- the mother- daughter tension is always- at the start there. Then they start to work - cooking - and they relax. And, then Grandma comes to eat -- so, much love - chin,chin
Omg!!!!!! Dear Lidia, I watched this now in 2019 today and I absolutely loved it. I can't find the recipe dear. Could you re upload it on your wonderful page? Waiting for your reply. ❤
Chunky Apple-Apricot Bread Pudding Sformato di Mele Yield: Serves 6 to 8 My friend Mario Picozzi and I discovered this deluxe version of bread pudding on a winter visit to Merano, the historic resort town in the middle of the Alps, in Alto Adige. It was the perfect dessert on a cold day, served in its baking dish, still warm from the oven. Spooning the pudding onto plates, I was thrilled to find it loaded with apple chunks and walnuts, oozing rich custard and bubbling apricot jam. I make this at home now (it’s very easy) and serve it just as they do in Merano, family-style, setting the steaming, gold-topped pudding set in the middle of the table, with a serving spoon and lots of plates. It disappears fast. 1 tablespoon soft butter 1 cup plus 2 tablespoons sugar ½ teaspoon ground cinnamon 6 large eggs 1 cup heavy cream 1 cup milk ¼ teaspoon kosher salt ½ teaspoon vanilla extract Finely grated zest of 1 lemon (about 2 teaspoons) 3 cups day-old hearty white bread, crusts removed, cut in ½ -inch cubes 1 ½ pounds firm baking apples, peeled, cored, and cut into ½ -inch chunks (see head note to preceding Baked Apples recipe for good apples to use) 6 tablespoons apricot preserves ½ cup coarsely chopped toasted walnuts You will need A 2-quart(11-by-7- inch) rectangular baking dish, or an oval gratin dish of similar size; a flexible, sturdy wire whisk; a roasting pan large enough to hold the baking dish. Arrange a rack in the middle of the oven and heat to 350o. Coat the bottom and sides of the baking dish with the softened butter. Sprinkle 3 tablespoons of the sugar on the buttered surfaces; tilt and shake the pan so it’s sugared. Stir together ¼ cup of the sugar with the cinnamon. For the custard: Whisk the eggs in a large bowl until thoroughly blended. Gradually pour in the cream, milk, and all the remaining sugar, whisking steadily to incorporate them, then whisk in the salt, vanilla, and lemon zest. Fold the bread cubes into the custard, pushing them down so they’re all submerged, and stir in the apple chunks. Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer, and smooth the top. Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then scatter the chopped walnuts on top. Finally, sprinkle the cinnamon sugar over the pudding. Put the pudding dish inside the roasting pan, and set the big pan in the oven. Carefully pour hot (not boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish-don’t splash the pudding! Bake the pudding for an hour and 20 minutes, or until the top is golden brown and crusty and the custard is set: a knife blade inserted into the custard should come out clean. Carefully lift the roasting pan from the oven to a solid surface. Leave the pudding dish in the water bath to cool very gradually, but not too much- take it out of the water and serve the pudding family-style while it is still warm.
True, but Lidia does mention at the start that the style of the dish is from Trentino, one of the parts of modern Italy that was in Austria-Hungary up until 1918. Lidia herself, as you may infer from her surnames, comes from Pola (now Pula in Croatia), which was Italian between the Wars but Austrian until 1918. I think that this explains the Austrian influences in some of the dishes that she presents on her show. Still, regardless of its origin, it’s all good cooking! Ciao, tutti! 😀
Thank you so much for replying love watching your videos I love Italian food I live in Georgia in the states my mom and dad say that I must have some Italian in my blood because I like Pizza stuffed shells lasagna do you have a video on making lasagna
So beautiful the interaction you have with your family! Yes, children and grandchildren are a blessing from God.
Watching you, seeing your hands prepare your family meals, explaining why something is used or why a certain process is best takes me back to my childhood and to my children's youth. Grandmothers have a better understanding of these moments.
Thank you for sharing those moments, those occasions, and for stirring the memories I wish everyone could have.
I enjoy bread pudding but I have a very special place in my heart for a rice pudding that my paternal grandmother showed me. She was from Denmark and was the toughest and sassiest woman I ever knew, but she was so loving and talented too. The recipe is basically rice, whole milk, butter, brown sugar, cinnamon, and cardomom. Boil twice, with an overnight in the refrigerator between boilings. Amounts of each ingredient are up to you. It's an awesome breakfast that will stick to your ribs well into the afternoon.
Absolutely adore Lydia's Mother!
I made this recipe last night, and it was fantastic! One of the best things I've ever tasted. What a wonderful way to use up the odds and ends in your kitchen. Thank you for sharing!
"At some point you've got to let go of the recipe; you've got to be in control." I laughed at that! I've never seen her daughter before, so that was a treat. The resemblance is striking. I knew immediately who she was.
I made pumpkin bread from scratch one time and made a bread pudding with it and made a Caramel sauce over the top, oh my gosh it was so good. This looks really good, bread pudding is my favorite desert. I will have to try apple bread pudding.
Absolutely Amazing ladies.
Hi Lidia! Your recipes always, deliciosas!! God bless you!!! 👍🏻🙋♀️
Love this
I've used a bain Marie before, and I understand why you would want to. But I really like the way Lidia explains it.
Lydia's daughter Tana is very beautiful -- the mother- daughter tension is always- at the start there. Then they start to work - cooking - and they relax. And, then Grandma comes to eat -- so, much love - chin,chin
I made this...and oh dear lord..it was absolutely incredible
family favorite
Three generations. Beautiful.
Yes😃, children are a BLESSING ❤️❤️❤️
Oh...Triplets...🌹🌹🌹
What a lovely family...
I love when grandma comes.
Omg!!!!!! Dear Lidia, I watched this now in 2019 today and I absolutely loved it. I can't find the recipe dear. Could you re upload it on your wonderful page? Waiting for your reply. ❤
Thanks for watching. Below is the recipe. Happy cooking!
Chunky Apple-Apricot Bread Pudding
Sformato di Mele
Yield: Serves 6 to 8
My friend Mario Picozzi and I discovered this deluxe version of bread pudding on a winter visit to Merano, the historic resort town in the middle of the Alps, in Alto Adige. It was the perfect dessert on a cold day, served in its baking dish, still warm from the oven. Spooning the pudding onto plates, I was thrilled to find it loaded with apple chunks and walnuts, oozing rich custard and bubbling apricot jam. I make this at home now (it’s very easy) and serve it just as they do in Merano, family-style, setting the steaming, gold-topped pudding set in the middle of the table, with a serving spoon and lots of plates. It disappears fast.
1 tablespoon soft butter
1 cup plus 2 tablespoons sugar
½ teaspoon ground cinnamon
6 large eggs
1 cup heavy cream
1 cup milk
¼ teaspoon kosher salt
½ teaspoon vanilla extract
Finely grated zest of 1 lemon (about 2 teaspoons)
3 cups day-old hearty white bread, crusts removed, cut in ½ -inch cubes
1 ½ pounds firm baking apples, peeled, cored, and cut into ½ -inch chunks (see head note to preceding Baked Apples recipe for good apples to use)
6 tablespoons apricot preserves
½ cup coarsely chopped toasted walnuts
You will need A 2-quart(11-by-7- inch) rectangular baking dish, or an oval gratin dish of
similar size; a flexible, sturdy wire whisk; a roasting pan large enough to hold the baking dish.
Arrange a rack in the middle of the oven and heat to 350o. Coat the bottom and sides of the baking dish with the softened butter. Sprinkle 3 tablespoons of the sugar on the buttered surfaces; tilt and shake the pan so it’s sugared. Stir together ¼ cup of the sugar with the cinnamon. For the custard: Whisk the eggs in a large bowl until thoroughly blended. Gradually pour in the cream, milk, and all the remaining sugar, whisking steadily to incorporate them, then whisk in the salt, vanilla, and lemon zest. Fold the bread cubes into the custard, pushing them down so they’re all submerged, and stir in the apple chunks. Spoon the pudding into the baking dish, spread everything out to fill the dish in an even layer, and smooth the top. Drop teaspoonfuls of the apricot preserves on the pudding, distributing it all evenly, then
scatter the chopped walnuts on top. Finally, sprinkle the cinnamon sugar over the pudding. Put the pudding dish inside the roasting pan, and set the big pan in the oven. Carefully pour hot (not
boiling) water into the roasting pan, enough to come halfway up the sides of the baking dish-don’t splash the pudding! Bake the pudding for an hour and 20 minutes, or until the top is golden brown and crusty and the custard is set: a knife blade inserted into the custard should come out clean. Carefully lift the roasting pan from the oven to a solid surface. Leave the pudding dish in the water bath to cool very gradually, but not too much- take it out of the water and serve the pudding family-style while it is still warm.
@@LidiaBastianich THANK YOU SO MUCH LIDIA DEAR!!! ❤❤❤ My mother and I are making it right now. Bless you good health and a long life. 🥰🥰
I ♥️ Grandma
I love my Lidia❤
Hi lidia love watching your videos I have a question are Cannolis a Italian desert reply when you can
Hi Teresa, thank you for watching! Yes, Cannoli are an Italian dessert and originated in Sicily.
Beautiful family
Milk is good with Bread Pudding❤️😃🙏
Lidia i love bread pudding
Grandma is happy.
This is very Austrian actually. The addition of jam is from Salzburger Nockerl.
True, but Lidia does mention at the start that the style of the dish is from Trentino, one of the parts of modern Italy that was in Austria-Hungary up until 1918. Lidia herself, as you may infer from her surnames, comes from Pola (now Pula in Croatia), which was Italian between the Wars but Austrian until 1918. I think that this explains the Austrian influences in some of the dishes that she presents on her show. Still, regardless of its origin, it’s all good cooking! Ciao, tutti! 😀
Thank you so much for replying love watching your videos I love Italian food I live in Georgia in the states my mom and dad say that I must have some Italian in my blood because I like Pizza stuffed shells lasagna do you have a video on making lasagna
Vc e linda lidia
Twins🌹
BRAVA!