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Started By
Message
Bread pudding--can i frig overnight then bake?
Posted on 8/25/17 at 12:18 pm
Posted on 8/25/17 at 12:18 pm
Want to make some bread pudding for someone but won't be able to prepare day of
Can I prepare it night before, refrigerate overnight, bake next am?
Can I prepare it night before, refrigerate overnight, bake next am?
6
Posted on 8/25/17 at 12:31 pm to CorkSoaker
Bake it night before, then refrigerate. Heat up the next day before serving. Bread pudding is one of the best desserts to reheat IMO
Posted on 8/25/17 at 12:49 pm to Upperdecker
Thanks! When reheating it next day how long should a 9x13 pan take and at what temp? Don't want it to dry out.
Posted on 8/25/17 at 1:20 pm to CorkSoaker
Cover it with foil and reheat it at 350 for 40 mins.
Posted on 8/25/17 at 1:25 pm to CorkSoaker
I'd say around 300 for an hour with foil over it
Posted on 8/25/17 at 2:28 pm to CorkSoaker
How many would one 9x13 tray serve you think?
Posted on 8/25/17 at 2:49 pm to CorkSoaker
8-10
Posted on 8/25/17 at 2:52 pm to CorkSoaker
I have seen several TV Chefs insist that it needs to be held in the refrigerator overnight to soak up the liquid and allow the flavor to penetrate the bread and then cook it the next day.
I have done it this way and it works great. A note - Some people like their bread in separated pieces and the bread will not be as separated if you do this way.
I have done it this way and it works great. A note - Some people like their bread in separated pieces and the bread will not be as separated if you do this way.
Posted on 8/25/17 at 3:01 pm to MeridianDog
The type of bread you use (obviously) makes a big difference. A hearty bread like French bread or brioche works great and croissants are also good. Use bread that's not too fresh. Buy your bread ahead of time. You can even pick out your bread, freeze it and use it for bread pudding later.
This post was edited on 8/25/17 at 3:03 pm
Posted on 8/25/17 at 3:13 pm to CorkSoaker
I would only bake it about halfway. In the morning take it out of the fridge early, let it sit to get the chill out and resume baking.
Posted on 8/25/17 at 3:17 pm to MeridianDog
quote:
I have done it this way and it works great. A note - Some people like their bread in separated pieces and the bread will not be as separated if you do this way.
Yes, it works and it's not dry. The bread soaks more so the result is more of a custard like texture, but crisp on top. I like it that way. It's sort of like that overnight French toast casserole people make, which, to me, is really just bread pudding.
Posted on 8/25/17 at 3:38 pm to CorkSoaker
quote:
prepare it night before, refrigerate overnight, bake next am
Do this!
Posted on 8/25/17 at 4:14 pm to BigDropper
yes to the overnight rest. It will be fine, and def have better texture than a reheated version. I wouldn't par-bake and finish baking the next day: it's an egg-rich custard, and you don't want to half-cook, frig, then re-cook with an eggy dish like this one (too many opportunities to go bad with all of that cooking, chilling, reheating).
A whole bunch of things are better when held overnight and baked the next day: muffin batter, chocolate chip cookie dough, almost anything made with 100% whole wheat. Muffins baked after an overnight rest have a tall, rounded bakery style crown; chocolate chip cookies have better/more even browning, less spread, and overall better texture.
A whole bunch of things are better when held overnight and baked the next day: muffin batter, chocolate chip cookie dough, almost anything made with 100% whole wheat. Muffins baked after an overnight rest have a tall, rounded bakery style crown; chocolate chip cookies have better/more even browning, less spread, and overall better texture.
Posted on 8/25/17 at 4:17 pm to bdevill
Oof! I need enough for 40-50 people. Was hoping to get by with 3 pans. I guess I'll either need to make more or something else.
Posted on 8/25/17 at 4:30 pm to CorkSoaker
Also depends how deep your pan is. But don't wing it.. Maybe find a recipe online from a resource you trust and make enough for the number of people you're serving.
Posted on 8/25/17 at 4:50 pm to bdevill
Sometimes, it can also depend on whether you're serving it such that you can control serving size or whether it's buffet style in which case some folks may take a more than generous amount.
Posted on 8/25/17 at 5:14 pm to Gris Gris
If serving directly from the pan & allowing guests to help themselves, it is best to cut into portioned squares. Most ppl with a clue will take a single square as a serving.
Posted on 8/25/17 at 5:17 pm to hungryone
quote:
Most ppl with a clue will take a single square as a serving.
Most being the key word.
Posted on 8/25/17 at 6:19 pm to CorkSoaker
A 9 by 13 by 2 inch pan holds 10 cups. Decide how big you want your portion size.
This post was edited on 8/25/17 at 6:22 pm
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