All questions

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.

asked by Kugelwhack almost 8 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
4 answers 1829 views
innoabrd
added almost 8 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
chefdaniel
added almost 8 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Kugelwhack
added almost 8 years ago

Thank you! You've been very helpful.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
phyllis
added almost 8 years ago

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!!!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.