Bread Pudding Recipes | Taste of Home (2024)

FAQs

Why does my bread pudding fall after bringing out of the oven? ›

Not allowing it to rest after baking

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

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.

Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

Whether you've got a whole bread pudding in the freezer or a piece leftover in the fridge, when it comes to reheating there are two options: microwave or oven. In either situation, what's most important is warming the dessert without drying it out. You also have the option of eating it cold ...

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.

Masterclass recommends covering your bread pudding with aluminum foil to protect the top from burning and removing it about 15 minutes before the end of the baking time so that the top can become appropriately crispy.

Let's get one thing straight right from the start though: bread pudding shouldn't be soggy. The top should be golden and firm (mine has a nice slightly crunchy texture from turbinado sugar) and the remainder should be moist, soft, and slightly springy.

You are probably cooking your egg dishes too hot for too long. Eggs contain a lot of water and also chains of proteins; if you could see them, the proteins would be coiled like little springs.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.

Yes - it's basically a milk, egg, and sugar custard with bread (and possibly butter and flavorings) added. Milk and eggs spoil quickly at room temperature, so bread pudding should be refrigerated after it's done baking.

What is the best way to eat bread pudding? ›

Use your favorite type of bread, change spices or fruits, add some nuts or chocolate chips, serve with ice cream or a dessert sauce. There's no limit. It also makes a really easy last-minute dessert. Have guests coming over that you didn't expect?

Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread. In the following centuries, the dish became known as "poor man's pudding" because of the scarcity of food at the time, with the pudding being made only with boiling water, sugar, and spices.

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.

You can assemble the bread pudding in the casserole dish up to a day before baking it. Cover it and refrigerate until ready to bake. Let it warm on the counter while your oven preheats and then bake as usual. Note that the longer you soak the bread pudding the softer and more custard-like the interior will be.

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.

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.

Another possible reason is that the dough was not given enough time to rise. If the dough is not allowed to rise before baking, it can lack the structure necessary to hold its shape. Finally, if the oven temperature is too low, the dough may not rise properly and can fall flat in the oven.

If your pudding is too thin, you may thicken it by adding cornstarch. To properly thicken instant pudding with almond milk, but you don't want to use cornstarch, you need to add a quarter cup more of the powdered pudding mix than in the original recipe.