Strong enough to fit a fortune cookie, but flexible enough to serve sauces and exotic ingredients, bread pudding is like a blank canvas. Essentially, the dessert consists of pieces of bread over which a rich liquid of eggs and milk or cream is poured, surrounding the bread in a spicy pudding. Although not as infamous for collapsing as a souffle, bread pudding is known to be unprepared, baked and served.
credit: Brand X Images / Stockbyte / Getty Images Pack Loose pieces of bread, especially with grilled bread.
I swear by Stale
You will find that the recipes that are usually finely chopped require old or virgin bread. For dried, lean bread absorbs the liquid better than fresh bread, which prevents the pudding from being laid on top and pushing its weight on the surface as soon as it hardens. If you make the bread pudding to your heart's content and only have fresh bread, bake the cubes in the oven to remove some moisture from the bread pieces.
Stop until you enjoy
Bread cubes need time to soak in pudding ingredients. If you speed up the process, the bread has no chance of absorbing the liquid before the baking process begins. Not only does this make the dish less aromatic, but some of the liquids solidify in the bread into cubes, increasing the chance of a cracked surface. Wait at least three minutes after pouring the cream over the bread, then gently pour the cubes and wait another three minutes.
Remove the case
Covering the pan with aluminum foil in the first baking stages facilitates steam. This warm, moist air promotes uniform cooking and edema that results from uniformly heated, hydrated foods. On the contrary, a dehydrated bread pudding can burn very quickly and fall quickly. Remove the film after about 30 minutes to allow the surface to turn golden brown. In the absence of aluminum foil, a water bath also produces steam. Place the bread pan in a larger pot and pour boiling water about 1 inch deep between the outer edges of the two trays.
Promote the puff
Bread noodles grow properly when the pudding is fully cooked. This last sentence leads to a swollen, tall overlay. Do not remove the bread pudding too early because the surface remains submerged. It is best to stick as close as possible to the time and oven temperatures specified in your recipe, especially if you use the same size as the recipe requires. A gold color is another indication that the top has been adjusted and raised.
Adjust the height
If you live in the mountains, baked goods may fall flat under increased air pressure at higher altitudes. Bread pudding is not as brittle as some other baked goods because it uses baked bread and requires no baking medium that can act unpredictably at higher altitudes. But if the edge of the pudding ever collapses, despite trying to fix other factors, you need to add extra egg to have more structure. Reducing sugar can also help.
Expand the tips
Baking the bread pudding in a large, rectangular, flat pan distributes the ingredients on a larger surface, making the finished product a more solid one-sided jar. But the real benefit comes from the visual illusion – a slightly sunken top just looks rustic on the larger, flat pan, while the collapsing center of the high-pressure pudding is more intense.
Show it right away
Some bread pudding recipes are designed to be served at room temperature or overnight. They may find their taste improved when frozen or slightly chilled – but be prepared for the pudding to break. If you want to avoid a fallen appearance, serve the hot bread curd. If you need to impress guests but can't serve the pudding right away, make sure they see it in its inflated splendor, then wipe it away and camouflage the broken center with a sauce or whipped cream.