I undercooked Thomas Keller's leek bread pudding and it sunk into itself. Is there any way to fix it?
6 Comments
nancy E.November 12, 2014
I make savory bread puddings, bring them to room temp and then slice and fry in a pan. It is delicious and would finish cooking the pudding for you. If it isn't actually runny
NancyNovember 12, 2014
as suggested turn it over and bake again. If needed, add a bit of stock, more vegetables, some shredded cheese. And above all, re-name it (classic save for a demi-disaster). It's now leek gratin, or leek casserole, or leek tian (very French).
PatriciaNovember 12, 2014
I love making TK leek bread pud! Like a soufflé, it does fall if it sits too long before serving, but tastes the same. Once when that happened I cut out rounds with biscuit cutter & served it that way. Even if it falls it's delicious & always has guests looking for seconds!
PegeenNovember 10, 2014
I'm assuming this answer is too late, but Is this the recipe you used?
http://www.epicurious.com...
You say it's undercooked but also say that the bread is crispy?
Anyway, I'm sure it's too late to suggest anything. I think sexyLAMBCHOPx had the right idea, to turn it over... put it in a 350F oven... bake it up a little more. But obviously not if it was already crispy!
http://www.epicurious.com...
You say it's undercooked but also say that the bread is crispy?
Anyway, I'm sure it's too late to suggest anything. I think sexyLAMBCHOPx had the right idea, to turn it over... put it in a 350F oven... bake it up a little more. But obviously not if it was already crispy!
sexyLAMBCHOPxNovember 10, 2014
Whats the texture of your bread pudding? Is the bread crispy or soggy? You could turn it out in a shallow baking dish and try to bake it some more.
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