Foodie
1764
Fri Mar 02, 2007 1:32 pm
38 degrees 25' 25' N 85 degrees 36' 2' W
Ed Vermillion wrote:Does anyone have a great bread pudding recipe they would share?
Foodie
1764
Fri Mar 02, 2007 1:32 pm
38 degrees 25' 25' N 85 degrees 36' 2' W
Brian Jennings wrote:Another trick I employ is to bake well covered until pudding is set, then remove the
cover and let brown to a golden crust. The added textural qualities are worth it.
Michelle R. wrote:Paula Dean had a Krispy Kreme version on her show. It sounded delicious, aside from the can of fruit cocktail in it.
Michelle R. wrote:That was my thought exactly. Who wants mushy fruit in bread pudding? Raisins, craisins, currants, I can understand, but a can of mushy fruit in heavy syrup? EW.
Ethan Ray wrote:Brian Jennings wrote:Another trick I employ is to bake well covered until pudding is set, then remove the
cover and let brown to a golden crust. The added textural qualities are worth it.
i use this method as well.
I thought it was pretty standard practice.
You allow the custard to evenly set, without over browning the top.
If you bake it uncovered, you risk potentially overcooking the top, or undercooking the custard.
a general rule of thumb with any kind of baked custard...
low and slow. patience.
325 F is usually a safe temp for custards large and small.
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