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

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Can you provide the recipe that you're using? –  KatieK Jan 31 '13 at 7:43
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What sort of bread pudding, there are a few types. That have completely different methods. –  vwiggins Jan 31 '13 at 12:08

2 Answers 2

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
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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 '13 at 22:00
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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 '13 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 '13 at 20:45

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

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