Bourbon Chocolate Bread Pudding Recipe on Food52 (2024)

FAQs

Do you eat bread pudding with a spoon or fork? ›

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

One of the primary mistakes people make with bread pudding is that they remove it from the oven too soon or too late. If you take it out prematurely, the custard doesn't have the chance to cook, so it is still runny.

What you need for Bread and Butter Pudding. Bread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you'll find), plus sultanas or raisins, cinnamon and vanilla for flavour.

So, suffice to say, we understand the importance of getting your bread pudding just right. One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to 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.

Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

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.

Remove from heat; immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Place plastic wrap directly on surface of pudding (to prevent skin from forming); chill at least 3 hours and up to 3 days.

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.

Queen of puddings is a quintessentially British dessert made of a custardy bread base, fruit, and meringue. This layered concoction begins with a sweet mixture of milk, cream, eggs, vanilla, and fresh breadcrumbs. Fruit is added either to this base or between the base and the meringue top—the choice is yours.

Why is my bread pudding so runny? ›

To prevent horribly runny bread pudding, you also want to warm up the milk before adding it to the other ingredients for easier soaking. Additionally, cover the bread pudding with foil — but only for half of the baking time. This will ensure that the pudding is neither overdone nor underdone.

Reheating bread pudding in the oven has proven to be the most effective method to preserve its moistness. The even heat distribution of the oven gently warms the dish, and covering it with foil assures that the moisture is retained within the pudding, rather than evaporating.

Forks do add a unique experience when used to eat pudding. The grooves they leave in the top as chilled skin and as you move further into the pudding, like a brown (yes, chocolate pudding) Japanese sand garden with the fork as your rake.

Creamy puddings are typically served chilled, but a few, such as zabaglione and rice pudding, may be served warm. Instant puddings do not require boiling and can therefore be prepared more quickly.

What is important, both of these cutlery should be held alternately in the right hand, so after a bite of cream we should put aside a spoon and eat the cake layers with a fork. An apple pie with ice cream should be eaten in a similar way, using a fork to eat the cake and a spoon to eat ice cream.

Bread is always served and can be placed on the table cloth itself. It is considered unacceptable to use one's fingers to taste the food. To taste a sauce before serving oneself, however, it is permissible to place a small piece of bread at the end of the fork for dipping.