Bread Pudding Recipe (2024)

FAQs

What are the 3 types of pudding? ›

Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies. In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based.

A traditional bread pudding sauce is made from just a few simple ingredients: milk, sugar, vanilla extract and cornstarch. Variations of vanilla bread pudding sauce includes rum sauce, bourbon sauce, caramel sauce and lemon sauce.

There are two main reasons why bread pudding bakes up mushy. One is that is has not baked long enough for the custard to . The other reason is that the bread was too fresh and did not soak up much custard, so the pudding is more liquidy than it should be.

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.

Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread. In the following centuries, the dish became known as "poor man's pudding" because of the scarcity of food at the time, with the pudding being made only with boiling water, sugar, and spices.

Black Pudding is a combination of suet or fat, grain or cereal, onion, seasoning and, there's no denying it, cow or pig's blood, all stuffed into a natural casing (animal intestine).

Pudding is a popular dessert and snack. It tastes sweet, and comes in many flavors. The most common kind of pudding is chocolate. Some other kinds are vanilla, butterscotch, banana, and pistachio.

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.

Bread pudding can be served warm, room temperature, cold. If you'd rather have it warm or room temperature, skip the 6 hour refrigeration time.

Masterclass recommends covering your bread pudding with aluminum foil to protect the top from burning and removing it about 15 minutes before the end of the baking time so that the top can become appropriately crispy.

Why does my bread pudding taste eggy? ›

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.

Figuring out when to take it out of the oven proved a little more difficult. After two score or more of tests, we determined that the bread budding should wobble like a Jell-O mold when removed from the oven--it will continue to cook after removal.

Ingredients for Making Pudding

The process of making any pudding is easy. It is simply milk and cream, sweetened and thickened by a brief bout of cooking on the stovetop or in the oven. Unbaked puddings, like this one, get their richness and thickness from a mixture of cornstarch and egg yolks.

Thickening the Pudding

Using eggs: Eggs add richness to puddings, whether or not the recipe includes additional thickeners. To add eggs to a hot liquid, you need to "temper" them (see Tempering Eggs below) so they don't end up as scrambled eggs. Rice and tapioca also act as thickeners.

White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients.

MODIFIED FOOD STARCH, MALTODEXTRIN, DISODIUM PHOSPHATE, TETRASODIUM PYROPHOSPHATE, CONTAINS 2% OR LESS OF TITANIUM DIOXIDE (FOR COLOR), MONO-AND DIGLYCERIDES (CONTAINS PROPYL GALLATE AND CITRIC ACID AS ANTIOXIDANTS), SALT, XANTHAN GUM, ACESULFAME POTASSIUM (SWEETENER), ASPARTAME* (SWEETENER), NATURAL AND ARTIFICIAL ...