Best Bread Pudding Recipe - Belly Full (2024)

FAQs

Why is my bread pudding soggy in the middle? ›

Only Cover The Bread Pudding In Oven For Some Of The Time

If you take it out too soon, you'll be left with a mushy and wet middle that hasn't been given the time it needs in the oven to set, but with a super crispy top -- not ideal, to say the least.

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Therefore, don't dish it out too quickly. It is evident if you do so because rather than looking uniform, the slice of bread pudding slumps over and looks quite sad. To avoid its texture and presentation from declining, wait at least 20 minutes for it to rest without interruption.

How to: As a general rule, four ounces of a thin liquid can be thickened to pudding-thick consistency/“extremely thick” by stirring in three to four tablespoons of traditional powdered thickener into the liquid vigorously.

Bread pudding can be served warm, room temperature, cold. If you'd rather have it warm or room temperature, skip the 6 hour refrigeration time.

Once the pudding cooled and the fat solidified, any bits that hadn't been thoroughly broken down came across as grainy on the tongue. Vigorously whisking the pudding—or any custard with a generous amount of butter—breaks down the fat into tiny droplets that are too small to detect once the mixture cools.

Can bread pudding sit out overnight? Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.

Bake for 40-50 minutes at 325°F/160°C or until the custard has set and the top is golden brown. Serve. You can serve the bread pudding warm or at room temperature. To reheat, cover and place in a 200°F/93°C oven for 15 minutes.

Do you eat bread pudding with a spoon or fork? ›

The dish is served with a fork AND a spoon so you can get every last bit of that heavenly sauce. Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

How to Store Bread Pudding. Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.

Smear the butter over the top and bake following the recipe, making sure the pudding is hot in the centre before you remove it from the oven. Leftovers will keep in the fridge for up to 3 days, but we prefer not to freeze the cooked pudding as the custard can split and turn watery when defrosted.

Not soggy!

When prepared properly, this bread pudding should not be soggy. Yes, it is technically a custard, so it will have some jiggle when it's warm, but it should not be wet or soggy. The key is to make sure your bread is nice and stale.

Some ovens run hotter than its settings, some cooler. If the oven is too hot the loaf will be brown and crispy on the outside but doughy in the middle and may collapse as it cools. When bread is baked at too low a temperature it will not rise enough in the oven resulting in a dense and sunken loaf.

The key is to apply gentle heat in a way that restores the pudding's original allure without drying it out or altering its delicate balance of flavors. Reheating bread pudding in the oven has proven to be the most effective method to preserve its moistness.