How To Prevent A Horribly Runny Bread Pudding - Tasting Table (2024)

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How To Prevent A Horribly Runny Bread Pudding - Tasting Table? ›

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.

Luckily for you, we have a few tips and tricks to share in order to make sure your bread pudding turns out moist and delicious, not wet and runny. These tips include warming the liquid you put into the mix, covering it at the right time in the oven, and making sure you cook it for the right amount of time.

Only Cover The Bread Pudding In Oven For Some Of The Time

After the bread pudding has been in the oven for about 25 minutes with aluminum foil over the top, take it out and remove the foil. Then, put it back in the oven for the remainder of the baking time.

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 with a custardy-like texture, but it should not be anywhere close to runny.

The eggs are the only thing that provides support, steam from the milk is what causes the puddings to rise, cooling the puddings causes the steam to condense, and the pudding collapses.

To avoid runny pudding, make sure the amount of water does not exceed the amount stated in the serving suggestion, even reduce it slightly from what is specified. For example, the water listed on the package is 500 ml, so Elmer Lovers just add 400 ml of water. This is to keep the pudding from containing too much water.

Measure an alternative starch-based thickener, such as arrowroot powder, tapioca powder or rice starch, and combine it with the sugar called for in your pudding recipe. These alternative starches are comparable to cornstarch in thickening power, and twice as potent as wheat flour, so measure accordingly.

After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.

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.

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 you eat bread pudding with a spoon or fork? ›

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

Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

If the bread doesn't soak up enough custard, the end result will be mushy. The solution is to use bread that has dried out a bit. If possible, buy the bread a couple of days early, then slice it and leave it out.

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

If the dough doesn't fill out with gas, perhaps because it hasn't had time to rise properly, the inside of the loaf will remain soggy and dense as the dough won't bake properly. You should therefore leave plenty of time for your dough to rise.

It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

However if the proteins are overcooked, either by using a temperature that is too high or just cooking for too long, then the proteins will come together so tightly that they will start to squeeze out water and this causes the weeping in an egg custard (or the scientific term for this is syneresis).