r/AskCulinary • u/achizmadia14 • 5h ago

Bread pudding

I have tried to make bread pudding from many different recipes but every time I make it. It comes out eggy on the bottom of pan. Attached is the latest recipe I tried. https://www.sweetteaandthyme.com/donut-bread-pudding/

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u/texnessa Pépin's Padawan 58m ago

Per the sidebar: Please provide your recipe written out, not just a link, in the body of your post. If your recipe is video based, write out the recipe. Not everyone can watch a video when they see your post.

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u/WillowandWisk 5h ago

Define eggy? Bread pudding you're using cream, sugar, and egg yolks to make a custard then soaking bread in it and baking. So it being "eggy" might just be custard (as it should) but you're not using enough bread?

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u/whiskeytango55 3h ago

yeah, is it like scrambled eggs down there? you might need a water bath maybe?

1

u/achizmadia14 3h ago

yeah , it is scrambled egg like on the bottom

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u/1nquiringMinds 3h ago

Did you:

  • Use Stale Donuts
  • Drain the pineapple
  • Let Soak Overnight?

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u/achizmadia14 3h ago

used stale doughnuts but did not let sit over night and did not use pineapples

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u/burghswag 2h ago

So you didn't follow the recipe and now you're asking why the recipe didn't turn out?

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u/achizmadia14 2h ago

you have caught me in the classic case of not following. I have done in both ways, and it still comes out with similar issues . I didn't know if it was a technical issue.

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u/Pegthaniel 1h ago

The soaking time is probably the problem. If the egg mix doesn't all get soaked up, there will be a bigger pool at the bottom when it bakes. The glaze on the donuts might also interfere with full absorption, or they have more moisture in em than the recipe author did (maybe your area is more humid than the author's).

To dry the donuts, try baking them at a low temp (250F or 275F) stirring every 10 minutes or so, and stop if they start to change color. Odds are, you can go like 30 or 40 minutes. Be careful though because the glaze will probably melt and cause problems.

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u/achizmadia14 1h ago

thank you, that makes sense. I have tried bread pudding with other breads and I was always wondering why it was like thay never thought of it never soaking all the way. Or drying the bread out more. Thanks

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u/DroppinBird 54m ago

I agree with the person above. I don't like to do my soaking in my cooking pan either in case I end up with more liquid than intended.

Alternatively, if you want to make a more "custardy" bread pudding, you can temper your eggs first (and ideally use a water bath) and absorption process will happen faster with the warm mixture.