Why is my bread pudding mushy?

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.

What is bread and butter pudding made of?

Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked .

Why do you use stale bread for bread pudding?

This stems from the fact that bread pudding was originally intended to be a way to give new life to bread that was a little stale , soaking it in a flavorful custard and baking it until it was moist and tender. French toast is the same idea, actually.

How can you tell when bread pudding is done?

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.

How wet should my bread pudding be?

There is no one “right” way to make bread pudding, and its a matter of personal preference whether you prefer it to be gooey or not. The texture should be like a soft damp cake like mix and have a dense pudding like texture with a crunchy sugar top coating.

Is it OK to leave bread pudding out overnight?

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.

Should bread pudding be refrigerated after cooking?

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 .

Do you refrigerate bread pudding after cooking?

Bread pudding is best served right away after it's finished baking. However, leftovers can be kept for up to 5 days refrigerated and can be reheated in the microwave. To reheat, warm individual portions in 1-minute bursts in the microwave until warmed through.

How do you make pudding more solid?

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.

Is bread pudding supposed to be wet in the middle?

One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny .

How do you fix gooey bread?

Too much water can also produce a damp loaf. Try less water with your flour . Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Bourbon Chocolate Bread Pudding Recipe on Food52 (2024)

Make Ahead

by: student epicure

February15,2010

4.3

3 Ratings

Bourbon Chocolate Bread Pudding Recipe on Food52 (1)

Serves 6

Jump to Recipe

Author Notes

Bread pudding is the ultimate comfort food for me. I don't like desserts that are too sweet, so I use dark chocolate here and only a moderate amount of sugar. This is not a dessert for children—the bourbon definitely adds a kick! There are only a handful of ingredients, so I try to use the best quality possible: local farm fresh eggs, the best chocolate I can afford, and a really good loaf of French bread. My experience has taught me that you can cut corners on the bourbon. My favorite to use is Rebel Yell. - student epicure —student epicure

Test Kitchen Notes

Amply boozy yet not too sweet, we liked student epicure's unabashed take on the bread pudding. The dessert takes about 5 minutes to put together (not counting 45 minutes of soaking, during which time you can assemble the rest of your meal). And it calls for ingredients that you probably have lying around the house (if you don't have bourbon—why don't you!—you can use rum). We see this as the perfect impromptu dinner party dessert. - A&M —The Editors

Test Kitchen-Approved
Your Best Bread Pudding (Sweet, not Savory) Contest Finalist

What You'll Need

Ingredients

2 cupswhole milk
4 eggs
¹/₃ cupbourbon
8 ounces72% dark chocolate, chopped
4 cupsday-old French bread cubes (packed)
¹/₂ cupturbinado sugar

Directions

Preheat oven to 350.
Whisk together milk, eggs, and bourbon. In a large bowl, combine the liquids with the chocolate, bread cubes, and sugar. Toss to coat and set aside to soak for about 45 minutes. Gently stir once or twice while soaking.
Pour mixture into a 1.5 quart baking dish. Bake for about 40 minutes or until the custard has set and the top of the pudding is slightly crispy (be careful not to overcook). Serve warm or at warm temperature.

Tags:

Pudding
American
Bourbon
Milk/Cream
Chocolate
Make Ahead
Dessert

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Recipe by: student epicure

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48 Reviews

Rita C. April 11, 2020

So we’re in the longest spring of 2020 if you know what I mean. I had several leftover chunks of bread...a baguette, some panettone, and some stale sandwich bread. I used them all and this turned out great! Saved me a trip to the store!