Should bread pudding be refrigerated overnight before baking?

Refrigerate up to 24 hours . Preheat the oven to 350 degrees. Remove the plastic from the baking dish and bake the bread pudding for 45 minutes, until the top is golden brown and the milk mixture is set.

Why is my bread pudding so watery?

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.

Are you supposed to eat bread pudding hot or cold?

Place the cubed bread pieces in a bowl and leave the bowl on the counter uncovered for 1 day. Bread pudding can be served warm, room temperature, cold .

How do you know when bread pudding is done?

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.

Does pudding go bad if not refrigerated?

It should not spoil if left out for a long period of time as long as it is in a cool environment . Preferably refrigerate to keep it set and fresh for longer. As pudding is made using Milk / Milk Substitute if not eaten all please refrigerate to not spoil.

How long is bread pudding safe to eat?

How to Store Bread Pudding. 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 .

Should I cover my bread pudding when baking?

Better use aluminum The addition of aluminum foil helps the pudding retain moisture while baking in the oven and may even cause the dessert to steam itself (via Whirlpool). This is a particularly good technique for bread pudding which needs the added moisture to retain its custard's integrity.

Do you eat bread pudding with a spoon or fork?

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

How long to heat bread pudding in oven?

Oven - remove bread pudding from the plastic container and place in an oven safe dish. Heat at 250 degrees for 5-7 minutes or until your desired temperature is reached.

Why does my bread pudding taste like egg?

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.

Why is my bread pudding jiggly?

Yes, it is technically a custard, so it will have some jiggle when it's warm, but it should not be wet or soggy . The key is to make sure your bread is nice and stale.

Does pudding need to set in the fridge?

Do I need to refrigerate the Jel and Pudding to set? No they both set outside the fridge – The jel will set in 60mins and the pudding will set in 5 minutes. We do suggest once set to place in the fridge to keep cold and fresh.

How do you store pudding overnight?

Store in Airtight Containers : Whether you're freezing or refrigerating, always use airtight containers to keep the moisture in and prevent freezer burn. Avoid Refrigeration for Extended Periods: If you refrigerate your pudding, do so for short durations, as refrigeration can dry it out over time.

How long does it take pudding to harden in fridge?

Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours .

How long does pudding need to chill?

Cover and refrigerate about 1 hour or until chilled.

Grandma's Bread Pudding Recipe - Live Well Bake Often (2024)

This bread pudding recipe is easy to make withjust a few simple ingredients. This is one of our family’s favorite recipes and is perfect served with a big scoop of ice cream!

Do you have any family recipes that you absolutely love? This bread pudding recipeis one that has been in my husband’s family for years andcomes from his Grandmother Linda. My husband loves this recipe so much that his grandmaused to bake it for him instead of a cake for special occasions. And honestly, I would choose this recipe over a cake any day too.

Speaking of Josh’s grandma, I really feel like I could write a million blog posts about how wonderful she was. She was such a kind person andhad the best sense of humor. It was literally impossible to not crack a smile when you were around her.

My favorite memory of her was the time she got up on the dance floor at our wedding and danced like no one was watching. Although she’s no longer with us, one thing that we will always have are the memories and her amazingbread pudding recipe.

Plus, you know a recipe is good when it comes from grandma. Right?

Recipe Ingredients

This recipe uses simple ingredients that you may already have on hand! Here’s what you will need to make this easy bread pudding recipe:

Day-old bread: To start this recipe you’ll need some bread, hence the name bread pudding. I like to use a loaf of challah bread when it comes to making this recipe. Josh’s grandma usedslices of toastedwhite bread when she would make it. Some other great options are French or brioche bread. You also want to use day-old or stale bread so that it absorbs the moisture from the egg and milk mixture.
Eggs:You will be using 5 large eggs for this bread pudding recipe.
Milk:I prefer to use whole milk in this recipe, but Josh’s grandmother typically used skim milk. Feel free to use whatever you have on hand!
Sugar:There’s 1 cup of granulated sugar in this dish to add some sweetness.
Vanilla & spices:These add a little flavor to the bread pudding. For the spices there is a mixture of ground cinnamon and ground nutmeg.

How To Make Bread Pudding

To make this bread pudding, start by spraying a 9×13 baking pan well with nonstick cooking spray.Next, cube your day old-bread into 1-inch pieces and place them in an even layer into the prepared baking dish.

Then, whisk together the eggs, granulated sugar, milk, vanilla extract, and spices. You will be using 5 whole eggs and 4 cups of milk, which may seem like a lot. Trust me, the first time I made this recipe I sat there wondering if it was too much. As the bread bakes it will absorb the liquid, so don’t worry!

Once you mix up the wet ingredients, pour itover the bread in your pan. Make sure that the mixture fully coats the bread, if you miss some pieces, just press them down into the mixture to make sure they are coated.

You want to let it sit for about 15 minutes, so the bread can absorb some of the liquid before it goes into the oven too. I like to prepare the bread pudding, then once I’m done I preheat the oven. I just let it sit and soak up the mixture while the oven preheats, which is usually right at about 15 minutes. Easy, peasy.

Frequently Asked Questions

Can you freeze bread pudding?

Yes, absolutely! You can slice the bread pudding into pieces, wrap each one tightly, and store them in a large freezer bag or freezer-friendly storage container. To thaw it, simply place it in the refrigerator overnight.

Does it need be refrigerated?

Yes, you do want to refrigerate it. Once it has cooled completely, wrap it tightly, and store it in the refrigerator for up to 4 days.

How do you reheat it?

If you want to reheat the whole bread pudding, cover it tightly with aluminum foil, and place it in a 300°F oven for 15 to 20 minutes or until warmed. For individual slices, I prefer to microwave them in 20 to 30 second increments until they’re warmed through.

Baking Tips

If your bread is still fresh or not dried out you can cube itinto smaller pieces, placethem on a baking sheet, pop it in the oven, and bake for about 8 to 10 minutes. You don’t want to completely toast the bread, just dry it out.
I prefer to lightly beat the eggs before mixing them into the wet ingredients. This isn’t necessary, but does help to ensure that the eggs are thoroughly combined.
Let the bread pudding soak for about 15 minutes while your oven is preheating. This will ensure that the bread really soaks up the egg custard mixture!

Video Tutorial

Grandma's Bread Pudding

4.88 from 108 ratings

Ingredients

Servings: 12 slices

1 loaf day-old challah bread cubed into 1-inch pieces
5 large eggs lightly beaten
1 cup (200 grams) granulated sugar
4 cups (960 ml) whole milk
1 teaspoon pure vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Instructions

Spray a 9x13 baking dish with nonstick cooking spray. Place the cubed challah bread into the prepared baking dish and spread it around into an even layer. Set aside.
In a very large mixing bowl, whisk together the eggs, sugar, milk, vanilla, nutmeg, and cinnamon until fully combined. Pour the mixture evenly over the bread in the prepared baking pan, making sure all of the bread is coated. Allow to sit and soak up the mixture for about 15 minutes.
Meanwhile, preheat the oven to 350°F (177°C). Once the 15 minutes is over, place the bread pudding in the oven and bake for 45 to 50 minutes or until the top is set.
Remove from the oven and allow to cool slightly before serving.

Notes

Storage Instructions:Once the bread pudding has cooled completely, cover it tightly, and store in the refrigerator for up to 4 days.

Freezing Instructions:Bread pudding will freeze well for up to 3 months. I recommend slicing it into pieces, wrapping them tightly with plastic wrap, and storing them in a freezer bag. To thaw them, place in the refrigerator overnight and reheat in the microwave for 20 to 30 seconds.

Bread:I typically use a 20-ounce loaf of challah bread for this recipe. Some other great options are French or brioche bread.

If you have a fresh loaf of challah bread, you can cube it into 1-inch pieces, place them on a baking sheet, and bake at 350°F for 8 to 10 minutes, stirring often, until the bread is dried out.

Milk:I prefer to use whole milk, but you may use 2%, 1%, skim, or even almond milk.

Cuisine: American

Course: Dessert

Author: Danielle

Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

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