Easy Bread Pudding Recipe (2024)

FAQs

Why is my bread pudding so watery? ›

Temperature Is Key

Finally, to avoid overcooking it, it's important to know when it's done. To check the inside to see if all the liquid has been absorbed, insert a knife into the middle of the pudding and create a small hole by pushing the bread to the side: If liquid begins oozing into the hole, it's not yet ready.

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.

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.

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.

Don't cover when it's still hot. Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.

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.

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.

Remove from heat. The pudding will thicken more as it cools.

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

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.

Does bread pudding have to go in the fridge? ›

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.

Bread pudding custard ratio

Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.

Set the bowl, uncovered, in the refrigerator. After 15 minutes, cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours. To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore its creamy texture.

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!

Measure an alternative starch-based thickener, such as arrowroot powder, tapioca powder or rice starch, and combine it with the sugar called for in your pudding recipe. These alternative starches are comparable to cornstarch in thickening power, and twice as potent as wheat flour, so measure accordingly.