Can I make bread pudding the day before and reheat it, and if so how?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You can cover it in foil and reheat but if you want awesome, you can slice it, butter it and brown it in a pan, served with icecream...omg
Nancy is a trusted home cook.
Yes you can make it ahead and then warm, as suggested, in oven.
Also, microwave works well here.
Another idea - I've made up the pudding, kept it overnight in fridge and baked on 2nd day. This gives a fresher taste than cooked-and-rewarmed. If you don't have enough time to do the full cooking on the day of serving, do 3/4 time on prep day, hold overnight in refrigerator, bring to room temp, cook remaining 1/4 time in oven.
Also, if you have leftovers, bread pudding freezes and reheats beautifully.
I know this was posted over a year ago, but thanks so much for the answer to reheating bread pudding. I love the suggestion to prepare it day one and cook on day two! Yay!
The space above your toilet is just begging to be used.
Increase Bathroom Storage
11 Ways to Wing It This Memorial Day
The Word is Out
Croque Madame Casserole
A Better Way to Travel
Please enter a valid email address.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)