Instant Pot Bread Pudding Recipe (2024)

FAQs

How do you know when bread pudding is done? ›

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

One of the primary mistakes people make with bread pudding is that they remove it from the oven too soon or too late. If you take it out prematurely, the custard doesn't have the chance to cook, so it is still runny.

Only Cover The Bread Pudding In Oven For Some Of The Time

If you take it out too soon, you'll be left with a mushy and wet middle that hasn't been given the time it needs in the oven to set, but with a super crispy top -- not ideal, to say the least.

A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny.

Set the bowl, uncovered, in the refrigerator. After 15 minutes, cover the pudding with a sheet of plastic wrap pressed against the surface and refrigerate until fully thickened, about 2 hours. To serve: Whip the thickened pudding with a hand or stand mixer for a full minute to restore its creamy texture.

Pudding Directions: 2 cups cold milk. Beat pudding mix and milk with whisk 2 min. Pudding will be soft-set in 5 min. Makes 4 (1/2-cup) servings.

Let's get one thing straight right from the start though: bread pudding shouldn't be soggy. The top should be golden and firm (mine has a nice slightly crunchy texture from turbinado sugar) and the remainder should be moist, soft, and slightly springy.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens.

A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

You are probably cooking your egg dishes too hot for too long. Eggs contain a lot of water and also chains of proteins; if you could see them, the proteins would be coiled like little springs.

Why does my bread pudding taste eggy? ›

Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.

Mixing too vigorously can make the pudding watery, while mixing too little can prevent the ingredients from combining properly. Adjusting the mixing technique and following the recipe carefully can help achieve the desired thickness [3]. Adding gelatin: Gelatin can be used to thicken pudding.

Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods. Well, for Elmer Lovers who are worried that the pudding will be runny, you should refer to the information on the tips below.

Can bread pudding sit out overnight? Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

bread pudding is best right out of the oven. bread pudding takes about an hour total for bake time and about 15 minutes to cool.

Here's how to avoid one of the worst kitchen mishaps: overcooking. Egg-based puddings and custards can curdle if cooked beyond 185 degrees.

Remove from heat. The pudding will thicken more as it cools.

Your pudding has to thicken SLOWLY. This is where you need a little patience. It's going to take about 10 minutes on low heat for the pudding to start to thicken and come up to a boil while you whisk. Turning the heat up to speed the process won't help.