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!

Making Bread Pudding

It can be enjoyed straight out of the oven or cooled from the refrigerator (although I promise you, warmed-up is way better). I have also heard of a lot of people eating it as a breakfast dish, and I bet it is incredible with maple syrup and berries.

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.

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.

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.

Cooking and storing

After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.

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.

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.

Why do the English call bread pudding? ›

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.

bread pudding is best right out of the oven. bread pudding takes about an hour total for bake time and about 15 minutes to cool.

The bread pudding will keep for up to 5 days stored tightly covered in the refrigerator. The bread pudding will keep for up to 3 months covered tightly and stored in the freezer.

While that might be great for preventing a burnt mouth, your bread loses moisture when all that steam rushes out at once, per Food 52. Letting the steam seep out naturally, over a greater length of time (aka letting it cool down) helps you avoid ending up with a dry loaf tomorrow.

First and foremost, it's always best to let fresh bread rest until it's cool and fully set before slicing. I know, fresh-from-the-oven is hard to resist, but your bread will not only taste better it will keep longer if you wait to cut it for at least an hour—I prefer two or more.

Why? Could be overproofed. If the dough is big and fluffy going in, that's usually a sign that the gluten is too developed and won't reacted positively to steam in the dough.

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.

The editors said one of the most common reasons layer cakes and quick breads fall is that the pan is overfilled. “If the batter reaches the top of the pan and still needs to rise, it will collapse,” they wrote. They also recommended checking to make sure the leavening (baking soda or baking powder) was not stale.

Overbeating, Overmixing, or Undermixing Your Cake Batter

Too much air and your cake will collapse because it simply can't hold onto all that air.