Tell me more ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.
up vote 2 down vote favorite

I have a bread pudding recipe I like, but would like to make it firmer. How would I go about this ?

share|improve this question
Can you provide the recipe that you're using? – KatieK Jan 31 at 7:43
4  
What sort of bread pudding, there are a few types. That have completely different methods. – vwiggins Jan 31 at 12:08

2 Answers

up vote 3 down vote

Either:

  • Use less custard
  • Use more thickener (flour/cornstarch) in the custard
  • Bake it longer on a lower heat to dry it out a little more
share|improve this answer
2  
That last may put it at risk for making it rubbery if the eggs overcoagualate. Would have to be watched carefully to ensure it doesn't get much above 180 F. – SAJ14SAJ Jan 30 at 22:00
1  
This might be a US/UK thing, but as far as I'm concerned, there is no custard in bread pudding. Bread-and-butter pudding is bread and butter soaked in custard and baked. Bread pudding is a dense cake of breadcrumbs, flour, spice, eggs and sugar. guardian.co.uk/lifeandstyle/2011/dec/04/… – slim Jan 31 at 16:52
Yup, I think your right @slim. To North American's bread pudding is bread that has been cut into chunks or torn apart and soaked in a custard and then baked in a casserole type dish. Kind of like rustic french toast or what you would call bread and butter pudding apparently. – Brendan Jan 31 at 20:45
up vote 3 down vote

Use a firmer bread, or buy unsliced bread and cut thicker pieces.

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.