Help. I'm serving Thomas Keller's Savory Leek Bread Pudding (eggs, heavy cream, milk, etc.) tomorrow. Can I assemble it, refrigerate it over night and then bake it tomorrow? Or should I bake it today and reheat tomorrow? Thanks.
I'd bake and reheat, given those two choices. However, I find deserts like that I can toss together just before I serve dinner and let it cook while we eat.
Bread puddings are, to me personally, better when cooked one day then reheated the next. This allows the flavors to enhance. I am concerned that assembling and then refrigerating will make it very soggy. Hope it works out as I know the recipe and it does sound good.
Thank you! You've been very helpful.
I have cooked this recipe and reheated the leftovers the next day. Worked fine. Don't leave it soaking; it WILL be too soggy. Enjoy!!!
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.