Does anyone know how to make bread pudding that looks like the shop bought where it's more like a thick cake.

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3 Comments

asha P. January 20, 2015
Once prepared for baking, do put the pan in a water bath before baking: place the container the bread pudding is in into a larger pan ( roasting pan preferably) add water so it comes half way up the sides, cover w/ foil and bake as directed. Remove foil for the last 15-20 min bake time to brown, remove the pudding from the water bath and allow it to set before serving! Enjoy!
 
boulangere January 19, 2015
A couple of simple modifications should get you the result you're looking for. First, don't butter the bread before cubing it, as many recipes suggest. The butter just makes the bread float on the surface of the custard, forming essentially a crust. I'm not fond of that, either. Second, let the custard and bread mixture sit for at least 15 minutes, depending upon how fresh or stale it is, so it can absorb some of the lusciousness. Here are a couple of my favorites:

https://food52.com/recipes/9958-roasted-carrot-bacon-bread-pudding
https://food52.com/recipes/10364-bourbon-bread-pudding
 
GAIL I. January 19, 2015
Thank you
Great help
Very nice recipes
 
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