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Bread Pudding done-ness issue
Posted on 1/19/22 at 12:30 pm
Posted on 1/19/22 at 12:30 pm
I've been making the Biltmore Bread Pudding recipe for a while, but keep having the same problem. I follow the instructions, but seems like every time the edges get overdone (borderline burnt) and the middle is still super soggy. I usually let it go an additional 15-20 mins in the oven to get the middle done. Seems like every time I serve it that people eat the middle and leave he crisp edges stuck to the pan.
I use a glass pyrex dish, I am sure that has something to do with it. I am thinking about using a metal pan, but I am afraid it is so thin that the edges will get even more crispy.
Should I lower the temp and increase the time? Try a new recipe? I have seen some recipes that call for a water bath, wondering if I should try this.
Any suggestions are appreciated. Current recipe is HERE
I use a glass pyrex dish, I am sure that has something to do with it. I am thinking about using a metal pan, but I am afraid it is so thin that the edges will get even more crispy.
Should I lower the temp and increase the time? Try a new recipe? I have seen some recipes that call for a water bath, wondering if I should try this.
Any suggestions are appreciated. Current recipe is HERE
This post was edited on 1/19/22 at 12:34 pm
6
Posted on 1/19/22 at 1:26 pm to slinger1317
I've never made bread pudding, but my understanding is that it is a custard. Custards do best in a steam oven. Throwing a water pan in there may help it all cook more evenly? If I am totally wrong then just ignore and DV my stupid suggestion.
Posted on 1/19/22 at 2:02 pm to slinger1317
Are your ingredients at room temperature when you make it?
If not, try this next time as well as employing a water bath. Having the ingredients at room temperature will allow them to heat more efficiently and the water will absorb the heat of oven and distributes it more evenly than dry air.
If doing both of these doesn't work, try using a larger baking dish.
If not, try this next time as well as employing a water bath. Having the ingredients at room temperature will allow them to heat more efficiently and the water will absorb the heat of oven and distributes it more evenly than dry air.
If doing both of these doesn't work, try using a larger baking dish.
Posted on 1/19/22 at 2:56 pm to slinger1317
Cover the edges with foil after 30 minutes.
Posted on 1/19/22 at 3:20 pm to slinger1317
quote:
I have seen some recipes that call for a water bath, wondering if I should try this.
Yes. That is the only way I cook it and never have any burnt edges. It cooks uniformly that way, and I do use a Corning Ware 2+ inch deep dish to make mine.
Posted on 1/19/22 at 4:54 pm to slinger1317
heathens! the crunchy edges are the best part.
Posted on 1/19/22 at 6:36 pm to slinger1317
As above, bain marie (water bath). Also consider using a cooler oven(may increase bake time). Those 2 plus foil will help considerably
Posted on 1/19/22 at 7:24 pm to TigerMyth36
quote:
heathens! the crunchy edges are the best part.
Yeah I have no idea how it's supposed to be, but his description sounds ideal for bread pudding IMO
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