​Recipe: Bread Pudding with Whiskey Cream Sauce (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.

Many recipes for bread pudding or baked French toast ask that you use stale or day-old bread. Recipes like these were originally created as a way to use old, stale bread. It soaks up the liquid and becomes moist and fresh again after baking.

Yes, you can freeze bread pudding for up to three months. It's best to bake the bread pudding in a foil pan if you plan to freeze it. Allow it to cool, then wrap the whole thing tightly in a layer of storage wrap and at least one layer of foil. Thaw in the refrigerator overnight.

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.

Thicken runny pudding with gelatin

Eggs or cornstarch will both help to thicken things up, but you do have other options. If vegan options aren't a concern for you, gelatin is a great way to fix a pudding that is a little too soupy for your liking.

Bread sauce can be traced back to at least as early as the medieval period, when cooks used bread as a thickening agent for sauces. The utilisation of bread in this way probably comes from cooks wanting to use up their stale bread who discovered that it could be incorporated within sauces to make them thicker.

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.

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.

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.

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 I cover my bread pudding when baking? ›

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.

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. The orange custard sauce can also be served warm over warm bread pudding.

Because bread pudding has eggs and dairy, it should only be kept in the fridge for about 4 days. But if there are any changes (smell, texture, color) then it should be thrown away. You can slice it and freeze it as well. To reheat it, you can reheat it in the microwave which is easier.

So, suffice to say, we understand the importance of getting your bread pudding just right. 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 with a custardy-like texture, but it should not be anywhere close to runny.

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

To fix this, you can cook the pudding mixture over low heat until it thickens, or add a thickener such as cornstarch or tapioca flour. Another possible reason for a runny banana cream pie is that the pie filling was not chilled properly before being added to the crust.

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.