How To Prevent A Horribly Runny Bread Pudding - Tasting Table (2024)

FAQs

How To Prevent A Horribly Runny Bread Pudding - Tasting Table? ›

To prevent horribly runny bread pudding, you also want to warm up the milk before adding it to the other ingredients for easier soaking. Additionally, cover the bread pudding with foil — but only for half of the baking time. This will ensure that the pudding is neither overdone nor underdone.

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.

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.

Cover your pudding with aluminum foil before it goes into the oven, which will protect the top from burning, and remove the foil 15 minutes before the baking time is up for a crispy finish.

To avoid runny pudding, make sure the amount of water does not exceed the amount stated in the serving suggestion, even reduce it slightly from what is specified. For example, the water listed on the package is 500 ml, so Elmer Lovers just add 400 ml of water. This is to keep the pudding from containing too much water.

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.

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.

Wrap the bread in the paper towel. The moist paper towel will put the moisture back into the bread without making it soggy. If you have an oven, wrap a layer of aluminum foil around the paper towel and place in a 250 degree oven for 5 to 10 minutes or until heated through and steamy.

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

Are you supposed to refrigerate bread pudding? ›

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.

Spoon 1 tablespoon of cold water into a small bowl or measuring cup, or every cup of milk or cream in your pudding. Sprinkle the powdered gelatin over the cold water and let it rest for 2 to 3 minutes, until the granules have absorbed the water and become evenly plump and swollen.

You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

To prevent horribly runny bread pudding, you also want to warm up the milk before adding it to the other ingredients for easier soaking. Additionally, cover the bread pudding with foil — but only for half of the baking time. This will ensure that the pudding is neither overdone nor underdone.

Bake the Bread Pudding in a preheated 325º F degree oven for 50-to-55 minutes. The custard should be puffed and jiggle when you wiggle the dish. If you want an even crispier cubed or sliced topping, you could put the cooked bread pudding under the broiler for just a few minutes.

It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

If you are really concerned, you could add a teaspoon of flour to the ingredients to help firm up the custard's texture.

In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken. Gradually add in the instant pudding mix and continue to beat, just until thick. If you'd like to add fruit filling, fold it into the cream after it's thickened.