Bread Pudding I Made It

Bread Pudding

pointsevenout 15 years ago

Recipe by Tnacndn: Bread Pudding
In all my bread puddings there has never been any leftover liquid in the bottom. This recipe has it. The flavor is nice and sweet. Has a sugar cinnamon crust on top, soft bread full of juice underneath it, and bits of scrambled eggs under that. With a quarter to a half inch of liquid on the bottom.

Followed the recipe to the letter at maximum bake time.

I was assuming that either the bread would soak up all the liquid which was highly unlikely because of the liquid to bread ratio, or the liquid would turn into a custard below the bread.
Neither happened.

Concerned that there might be egg not cooked in the bottom liquid, I baked the dish again, effectively doubling the time in oven at temperature.

Results did not change any. The bread pudding is still soggy but sweet and pleasant to eat.
I'm stumped. If this is the way the dish is supposed to turn out, then it's a first for me.

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lilliancooks 15 years ago said:

No, I don't think so...I've had bread pudding and it didn't have any liquid in it at all. The one I had was like a really moist pound cake, but no liquid. Maybe the bread you used wasn't dense enough or dry enough...so it didn't soak up enough liquid?

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juels 15 years ago said:

They usually want you to use stail bread for bread puddings, dry bread that would absorb the liquid. However, there really might be too much liquid, maybe she made a mistake typing in the recipe. I wouldn't worry about the egg still being raw in the liquid. Eggs cook quick and if you doubled the baking time, raw eggs are the least of your worrries. I would just drain the liquid and enjoy the rest of it!

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lilliancooks 15 years ago said:

Points...with all your pudding talk all the time, you've got me craving the stuff!!! I see you've been checking out a lot of these recipes! I'm thinking about trying this one...

http://www.grouprecipes.com/3827/bread-pudding-with-rum-sauce.html

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pointsevenout 15 years ago said:

I used some very dense and flavorless whole wheat bread. Made it tasty. Glad I could convert it into something to eat. I could never use it to make sandwiches. Still have a loaf and a half to experiment with other bread pudding recipes. I didn't set my mouth on any of the recipes with alcohol.
I am going to enjoy the rest of the recipe. Even with the liquid in the bottom. I should call this the soggy bottom bread pudding.

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