Tillie Doyle
Bread pudding is a simple dessert made with stale bread and custard. The ratio of bread to custard varies according to taste, but generally, there should be enough custard to cover the bread completely. The bread pudding is then baked until the custard is set and the top is golden brown.
| Characteristics | Values |
|---|---|
| Bread type | French bread, stale bread, white bread, sweet egg bread, brioche, croissants, challah, hot dog buns, hamburger buns, donuts, challah, toast |
| Custard ingredients | Eggs, sugar, milk, cream, vanilla extract, cinnamon, nutmeg, allspice, cardamom, butter, salt |
| Custard preparation | Whisk together eggs, sugar, vanilla, and salt. Add milk and/or cream. Pour over bread. |
| Baking instructions | Bake at 300-350°F for 30-50 minutes, or until custard is set and the top is golden brown. |
| Serving suggestions | Serve warm or cold, with ice cream, or with a vanilla sauce. |
What You'll Learn
Bread to custard ratio
The bread to custard ratio is a key factor in making bread pudding. Most recipes for bread pudding are quite similar, but the bread to custard ratio typically differs. The ratio will determine whether the pudding will be filled with visible custard after baking or if the bread will soak up most of the liquid.
For a basic custard base, a 2:1 milk to egg ratio is recommended. For every large egg (about 2 ounces), use 4 ounces (or 1/2 cup) of milk. For a richer custard base, you can substitute half of the milk with heavy cream.
Some recipes suggest letting the bread soak in the custard for a few minutes to overnight in the fridge before baking. This allows the bread to absorb more of the custard, resulting in a denser pudding. However, some prefer to let the bread soak for just an hour at room temperature to avoid the pudding becoming too soggy.
Ultimately, the desired bread to custard ratio depends on personal preference. If you prefer your bread pudding with more custard, you can use less bread or increase the amount of custard used. Conversely, if you prefer a denser pudding with less visible custard, you can use more bread or reduce the amount of custard.
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How to make the custard mixture
To make the custard mixture for a hotel pan of bread pudding, you'll need eggs, sugar, cream or milk, and vanilla extract. Some recipes also include a pinch of salt. The general ratio is around 1 cup of sugar, 4 cups of cream or milk, 1 tablespoon of vanilla extract, and 4-5 eggs for a 9x13-inch baking dish. Here is a step-by-step guide on how to make the custard mixture:
Step 1: Gather Your Ingredients
Ensure you have the following: eggs, sugar, cream or milk, vanilla extract, and optionally, salt. For a richer flavour, consider using heavy cream. If you prefer a lighter option, you can use milk or a combination of milk and cream.
Step 2: Prepare the Custard Base
In a large bowl, whisk together the eggs and sugar until well combined. Add the cream or milk, vanilla extract, and salt (if using) to the egg mixture. Whisk all the ingredients together until the custard base is smooth and homogeneous. Keep whisking until you no longer see any separated egg whites. This may take around 6-7 minutes.
Step 3: Adjust the Custard Mixture (Optional)
At this point, you can adjust the custard mixture to your taste preferences. For a hint of citrus, add some orange zest. If you enjoy warm spices, consider adding cinnamon, nutmeg, allspice, or cardamom. You can also include a splash of bourbon or Tennessee whiskey for a boozy twist.
Step 4: Combine with Bread
Pour the custard mixture into a large baking dish. Add dried bread cubes to the custard. Gently toss the bread cubes until they are completely coated in the custard. The bread will absorb the custard mixture, so you may see a lot of extra liquid at first. This is normal, as the bread will soak it up over time.
Step 5: Let the Custard Soak
Cover the baking dish and let the custard and bread mixture soak. You can leave it in the refrigerator overnight or for at least 2 hours to ensure the custard is entirely absorbed. The longer it soaks, the more the bread will absorb the custard, resulting in a richer and creamier bread pudding.
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How long to bake
The length of time you bake your bread pudding will depend on the size of your baking dish and the temperature of your oven. For example, if you are using a 9x13-inch baking dish, you will want to bake your bread pudding for 40-50 minutes at 325°F/160°C. If your oven temperature is set to 350°F/175°C, you will want to bake your bread pudding for approximately 45 minutes in an 8-inch square baking pan.
However, the baking time can vary depending on your desired outcome. For a custard-like interior, you can bake your bread pudding for a shorter amount of time. If you prefer a crispy top, you may want to bake it for a longer period. Additionally, if you are using stale bread, your baking time may be shorter than if you are using fresh bread.
To ensure that your bread pudding is baked to your desired level of doneness, it is recommended to use the clean knife test. Insert a clean knife into the centre of the pudding, and if it comes out clean, your pudding is ready to be enjoyed!
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How to serve
Bread pudding is a versatile dessert that can be served in a variety of ways, depending on your preference. Here are some detailed instructions and ideas on how to serve this delicious treat:
Serving Temperature
Bread pudding can be served either warm or cold. If you prefer it warm, simply reheat it in the oven at 200°F/93°C for about 15 minutes. Cover the pudding with aluminium foil to prevent over-browning.
Presentation Ideas
- Individual Serving Dishes: For a more formal dinner setting, consider serving bread pudding in individual baking dishes, such as mini pie dishes. This adds a touch of elegance to your dessert presentation.
- Caramelized Topping: For a special touch, you can caramelize the top of the bread pudding by sprinkling granulated sugar and using a kitchen torch to caramelize it. This adds a delightful crunch to the soft pudding.
- Toppings and Sides: Serve your bread pudding with a variety of toppings and sides, such as a vanilla sauce, whipped cream, ice cream, or even a rum-caramel sauce. For a healthier option, consider a mixed berry salad or apple chips on the side.
Customization
Bread pudding is a highly customizable dessert. You can experiment with different types of bread, spices, fruits, and add-ins to create your own unique version. Here are some ideas:
- Bread Options: While white bread is commonly used, you can also try enriched breads like challah, brioche, panettone, or even croissants. Using slightly stale bread will give the best results.
- Spices and Flavors: Cinnamon, nutmeg, allspice, and cardamom are popular spice options. You can also add a touch of bourbon, vanilla extract, or lemon juice to enhance the flavor.
- Fruits and Nuts: Fresh or dried fruits, such as raisins, cranberries, apples, or chocolate chips, can be mixed into the pudding. You can also serve it with a side of sweetened banana slices or candied walnuts.
Storage and Reheating
Bread pudding is best served the same day it is made. However, if you have leftovers, you can store them in an airtight container in the refrigerator for a few days. To reheat, cover the pudding and place it in the oven at a low temperature until warmed through.
Feel free to experiment with different serving styles and combinations to find your favorite way to enjoy this classic dessert!
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How to store and reheat
How to Store Bread Pudding
The best way to store leftover bread pudding is to let it cool to room temperature and then keep it in an airtight container in the fridge for up to 5 days. You can also freeze bread pudding for up to 3 months. If you plan to eat the bread pudding within a couple of days, it's best to store it at room temperature.
If the bread pudding has sauce all over it, scrape as much off as you can before you store it. If you haven't added any extra sauce yet, keep this separate until you're ready to eat the pudding. It's okay to store bread pudding with a small amount of sauce, but there'll be a noticeable soggy texture to the dish later.
The more compact the container, the better. A small container will limit airflow and slow down the staling process. If you're concerned about the bread drying out, you can wrap it in a layer of plastic wrap, which is the ultimate air barrier.
How to Reheat Bread Pudding
The best way to reheat bread pudding is in an oven at 350°F (180°C) for 10-15 minutes per slice. Cover the bread pudding with foil to keep it moist. For a crispy top, uncover the bread pudding for the last 3-5 minutes of heating.
Alternatively, you can use a microwave. Place a slice of bread pudding in a microwavable bowl and heat it in the microwave on 50% power in 60-second intervals until the pudding is heated through (this should take between 1-3 minutes). If you want a crispy top, place the reheated pudding under the broiler for a few minutes before serving.
You can also reheat bread pudding on the stove. Butter a slice of bread pudding on both sides and heat a pan over medium heat. Add the buttered slice of bread pudding to the pan and heat it on each side for 1-2 minutes. This method works best for sturdy slices of bread pudding.
If you have an air fryer, you can set it to 300°F (150°C) and place a slice of bread pudding in the basket to heat for 5-7 minutes. A lower temperature is better for the air fryer.
How to Fix Dry Bread Pudding
Dry bread pudding can be revived by adding a sauce. You can use custard, cream, toffee sauce, or anything you like. Add the sauce or cream to the dish just before serving.
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Frequently asked questions
The amount of custard needed will depend on the size of the hotel pan and the desired bread-to-custard ratio. A basic formula to keep in mind is 1 whole egg per 1 dl of milk or 10 eggs per 1 litre of milk.
The ideal bread-to-custard ratio is a matter of personal preference. Some recipes call for more custard, resulting in visible custard after baking, while others use less custard, allowing the bread to soak up most of the liquid.
To adjust the consistency of the custard, you can vary the amount of milk, cream, or half-and-half used in the recipe. Using more milk will result in a thinner custard, while using cream or half-and-half will create a richer, thicker custard.
The soaking time can vary depending on your preference. Some recipes suggest soaking the bread for a few minutes, while others recommend soaking overnight in the refrigerator. A good guideline is to let the bread soak for at least 1 hour at room temperature to ensure the custard is absorbed.
Yes, you can assemble the bread pudding in the pan and refrigerate it for up to a day before baking. This will allow the bread to soak up more of the custard, resulting in a softer and more custard-like texture.
