Butterbeer Bread Pudding Recipe - Simply Today Life (2024)

FAQs

Why is my bread and butter pudding dry? ›

The worst is using way too much bread that doesn't get soaked through = dry pudding! Pre-sliced bread: Also terrific made with PRE SLICED sandwich bread slices!

Make sure you're baking your bread pudding long enough. If you don't let it cook for the entire bake time, you may find the mixture hasn't set yet and is runny.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.

Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.

Refrigerate up to 24 hours. Preheat the oven to 350 degrees. Remove the plastic from the baking dish and bake the bread pudding for 45 minutes, until the top is golden brown and the milk mixture is set.

Bread pudding custard ratio

Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.

Only Cover The Bread Pudding In Oven For Some Of The Time

After the bread pudding has been in the oven for about 25 minutes with aluminum foil over the top, take it out and remove the foil. Then, put it back in the oven for the remainder of the baking time.

Only cover the bread pudding in oven for some of the time

If you take it out too soon, you'll be left with a mushy and wet middle that hasn't been given the time it needs in the oven to set, but with a super crispy top — not ideal, to say the least.

Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

Is bread pudding supposed to be jiggly? ›

Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes.

Not allowing it to rest after baking

It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat. Therefore, don't dish it out too quickly.

Unless qualified, however, pudding usually means dessert and in the United Kingdom, pudding is used as a synonym for dessert. Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies.

Why Is It Called Figgy Pudding? The 'pudding' part of the name makes it a dessert in Britain, but not the custardy type of dish most Americans would associate with the word. At some point the dish included figs, lending itself to the term of 'figgy' as part of a Christmas pudding recipe.

After the 13th century, when the recipe started to include eggs, milk and a type of fat to soak the bread in, the dessert was more commonly referred to as 'bread and butter pudding' rather than 'poor man's pudding' before being shorted further to only 'bread pudding.

After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.

There is also a slight risk that the puddings may be a little dry in comaprison with the regular Christmas pudding. As steaming is a gentle, humid method of cooking this may be less of a concern but you could try "feeding" the puddings with a little alcohol (if freezing, before you freeze them) to help them along.

A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny. Luckily for you, we have a few tips and tricks to share in order to make sure your bread pudding turns out moist and delicious, not wet and runny.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.