I think I over toasted bread meant for bread pudding. Help!

I confused 2 recipes and put cubed bread in over @325 for 1 hour - instead of 20 minutes. Is it salvageable or should I use for breadcrumbs and start over?

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8 Comments

boulangere November 27, 2019
I'm planning to make a grilled bread stuffing tomorrow. I'll brush my sliced sourdough with olive oil, salt and pepper it, grill it, then cube it up and proceed with making it into stuffing. I suspect your deeply toasted bread for a savory bread pudding will be similar: with a deeper layer of flavor. Happy Thanksgiving.
 
Joanna S. November 27, 2019
Tell me more about the bread pudding recipe? What type of bread did you toast? What state is it in? Really dried out? Burnt?
 
AmyableChef November 27, 2019
It was a Batard. Trimmed off the crust and cubed. Its light brown and dried out but not burnt. Oh, its a savory bread pudding.
 
Joanna S. November 27, 2019
Oh then I think it should be OK to use! Not sure what the custard is like, but if there's an opportunity to use a little more liquid (milk, broth, what have you), I might add a bit more to make up for how dried out the bread is.
 
AmyableChef November 27, 2019
Thank you so much Joanna! So happy to hear that. Think I'll give it an extra few minutes in the soak stage as well. Happy Thanksgiving!
 
Joanna S. November 27, 2019
Perfect! Happy Thanksgiving :)
 
Nancy November 27, 2019
Agree...as long as the bread is not burnt, the bread pudding made with it will be fie.
 
Nancy November 27, 2019
Will be fine.
 
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