How can I make my bread pudding firmer?

Question

I have a bread pudding recipe I like, but would like to make it firmer. How would I go about this ?

What sort of bread pudding, there are a few types. That have completely different methods. — vwiggins, Jan 31 '13 at 12:08

score 3 · Answer 1 · answered Jan 30 '13 at 21:53

3

Either:

answered Jan 30 '13 at 21:53

ElendilTheTall

2

That last may put it at risk for making it rubbery if the eggs overcoagualate. Would have to be watched carefully to ensure it doesn't get much above 180 F. – SAJ14SAJ Jan 30 '13 at 22:00
1

This might be a US/UK thing, but as far as I'm concerned, there is no custard in bread pudding. Bread-and-butter pudding is bread and butter soaked in custard and baked. Bread pudding is a dense cake of breadcrumbs, flour, spice, eggs and sugar. http://www.guardian.co.uk/lifeandstyle/2011/dec/04/nigel-slater-classic-bread-pudding – slim Jan 31 '13 at 16:52
Yup, I think your right @slim. To North American's bread pudding is bread that has been cut into chunks or torn apart and soaked in a custard and then baked in a casserole type dish. Kind of like rustic french toast or what you would call bread and butter pudding apparently. – Brendan Jan 31 '13 at 20:45

score 3 · Answer 2 · answered Jan 31 '13 at 10:34

3

Use a firmer bread, or buy unsliced bread and cut thicker pieces.

answered Jan 31 '13 at 10:34

GdD

2 Answers2