Brushing butter on bread pudding

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12 Comments

    1. Interesting comment. I have never had a bread pudding that didn’t have custard. I’m interested in what you define as a bread pudding that isn’t a bread and butter pudding, and welcome a recipe! According to my reading of The Oxford Companion to Food‘s article on bread puddings, even versions that do not have custard but are made with sweetened milk and raisins (“currants”) count as “bread and butter pudding”. So if even a non-custard version is a bread-and-butter pudding, what is a bread pudding that has no sweetened milk and no custard?

      1. Still a bread pudding. I never make a custard because I am not a fan. I don’t use eggs either because of my vegetarian spouse. I add flax seed meal and chia seeds along with the almond “milk” and it turns out great.

    2. On what planet? I lived on bread pudding and sweet potato pie growing up and I’m sorry, but you are sadly mistaken! Without custard you have croutons.

    3. Gee Ann, Every bread pudding I ever had or made- and I’ve had it all my 70 years- has a custard base. What’s your recipe?

    4. That’s because you are used to egg bread pudding. True French toast and bread pudding are custard in the middle. This recipe taste really good with Grand Marnire and vanilla beaten with the eggs and infused with orange oil from 2 orange’s peels (but taken out before cooking by putting through a fine mesh strainer) and a drizzle of true maple syrup on top.

  1. This was so helpful! Knowing the ratios and the desired internal temp is exactly what I was looking for. My ThermoPen is key to my baking success (and confidence)!

  2. Thanks Martin, I was at a loss regarding the comment about “real” bread pudding not containing a custard. She probably shouldn’t go to TN or any place down south – ever!

  3. Even in South Africac we have custard in a bread and butter pudding. We are having guests in Saturday and I wanted to make the creamed one ever. Going to make this one. I am just scared I dry it out: but thank you for all the info on how hot it should be. Also the oven temp.

  4. I just made my first bread pudding and learning more about the ratio of egg to liquid is really very helpful. I used 1 1/2 loves of Brioche bread, but should have toasted it first. I also used 5 eggs and 1/2 a cup of heavy cream and 1 cup of milk in the recipe. It was very tasty, but not very thick in depth. The bottom and side outside crust was very, very dark and bitter, so I removed it before serving. What can I do next time to keep the pudding looking light and pretty on the bottom and sides like yours in the picture? Mine also puffed up above the baking dish, but after sitting about 5 minutes deflated back down. Wasn’t sure what caused that or what I did wrong. I also made a caramel vanilla sauce to pour on top of the pudding when served. All in all, it was very tasty, especially for my first time making it, but I want to improve on it next time. Thanks so very much for any help you can give me with my questions.

    1. We’ll start with the easy question first: the puffing up is perfectly normal. Eggy, custardy things do that when baked—think of a Dutch Baby getting all poofy then deflating again. As for the harder question, I’d add more custard. It seems there may not have been enough to keep everything as moist during the cook as it needed. Add more custard and maybe check the temp a little sooner in the cooking process—you may have gotten to “done” earlier on than you checked it. That’s about all I can do from here, I hope it helps!

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