All questions

A question about a recipe: Airy Rosemary Citrus Pignole Bread Pudding

5ec340c5-996a-4449-b54d-45b05622fee8.022310f_668

I have a question about step 8 on the recipe "Airy Rosemary Citrus Pignole Bread Pudding" from gabrielaskitchen. It says:

"Place the baking pan into a larger pan or roasting pan. Pour enough hot water into the outer pan to come halfway up the sides of the pan containing the bread pudding. "Can I make this bread pudding two days ahead of time? I need it for Christmas day but I am in charge of all the desserts, 3 of them, and was looking for some do-aheads. Thought the bread pudding would do nicely.

asked by Reesa over 3 years ago
2 answers 1323 views
57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added over 3 years ago

This bread pudding gets a layer of custard on the bottom (which is really good, btw!). I'd recommend making it up to 2 days ahead. Let it cool. Cover and chill it. Before serving, let it come fully to room temperature, then broil it lightly to crisp the top again.

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
am
added over 1 year ago

Thanks for forwarding this answer, I had already seen it.
Ideally I would leave the baking to the day of the event so that the pudding isn't heated twice. Bad idea or great idea?