12 Bread Pudding Mistakes You Might Be Making

You've come to the right place if you need some pointers on how to make the perfect bread pudding. Because even though it's not rocket science, sometimes it becomes a baking fail (or maybe it is edible, but just mushy, dry, or downright bland). In a perfect world, bread pudding has a creamy, rich interior with a crispy, golden exterior. It should hold shape when you remove it from the pan, and there should be no lingering liquid. The main components of the dish are bread cubes and an eggy mixture that you combine and bake.

Of course, many small factors play into how well it turns out. For example, if you use the wrong type of bread or an inaccurate custard ratio, it goes south. Even if you have all the ingredients right, you might botch the dessert during the baking process. Luckily, once you know which practices to follow and which to abstain from, the bread pudding you make will be the most beautiful thing you ever set eyes on — and sink your teeth into.

Whether you know it or not, there are a couple of ways you can slip up when you make the eggy pudding base. First, if the recipe calls for cinnamon, you must add it at the right time. Otherwise, some spice lumps don't disperse throughout. This affects the appearance of the custard, but the main issue is that you later consume dry pockets of cinnamon (yuck). So, don't mix in the cinnamon on its own; instead, mix it in the sugar first. Additionally, if the recipe requires you to heat certain ingredients, don't mix them into the other ingredients all at once. The mixture curdles into an ugly mess if you drastically add a hot element to cold eggs or cream.

To steer clear of this issue, introduce the hot component in a thin stream while you whisk the mixture. As you can see, the order and way you mix the elements are consequential. Some recipes tell you to use the stovetop, and others don't, so read the directions and avoid skimming through them carelessly. Ultimately, the custard's quality sets the stage for how successful the final product is.

Although it's logical to use fresh ingredients when you bake, it is the opposite for this dessert in some ways. So, don't grab the freshest loaf possible when you make your bread pudding. If you do, it is a higher chance you'll end up with overly gloopy bread pudding. This is because the soft bread turns into a paste, which isn't as appealing to the eyes either. Instead, use stale bread because it hydrates while still maintaining its shape. Especially if you have some extra dinner rolls or sandwich bread sitting around, it would be silly to purchase new bread for the sweet treat.

Another misstep you don't want to make is choosing the wrong bread type. Specifically, grainy bread with seeds isn't a good option because the crumb is so condensed and doesn't properly absorb the liquid. So, you'll end up with excess liquid at the bottom of the pan because it can't penetrate through the center of the bread chunks. By far, white and enriched breads are the optimal choices — think challah, french bread, or brioche bread pudding. And surprisingly, even though it has a slight tang, sourdough improves your bread pudding too.

If you are unfamiliar with what baking dish to use, you might inadvertently use the wrong type. It might come as a surprise to some, but baking dishes and baking pans aren't the same thing. They are often made with different materials and serve specific purposes. Baking pans are typically metal, and dishes are glass (plus, you can serve food directly from dishes, whereas you usually remove the food from pans). With bread pudding, you can utilize either glass, ceramic, or metal. There is a catch if you use dark-colored pans though; the bottom of your custard can burn because dark pans absorb heat faster than if you use glass ones. Lower the oven temperature a bit to counter it.

Additionally, pay attention to how deep the mold is because if you assemble the bread pudding too thick, it doesn't cook correctly. When you have a little surface area, it is more difficult for the oven's heat to reach the middle of the baked good. So, whatever you do, don't use a pan deeper than two or three inches. Also, a casserole dish is best if you plan to take the dessert to a gathering and serve it from the bakeware itself. Another terrific option is to make individual bread pudding portions in ramekins, which typically have no problem baking in the center since they are so small.

You mess up big time if you don't take advantage of bread pudding's adaptability. By all means, the most basic version of the dish is still appetizing, but sometimes the unadorned form of the dessert comes off as dull, and it just feels like something is missing. This is an easy thing to fix, though, since bread pudding is essentially a blank piece of paper you can customize. There are countless ingredients you can add to it that improve its texture and taste.

For example, add something crunchy, like nuts, to offset the otherwise soft consistency of the sweet treat. Or, add a chewy component, like dried fruit, which provides textural contrast as well. In particular, banana, cherry, and roasted cinnamon bread pudding makes the most of firm dried cherries. Fresh fruit is also a fantastic option; for example, apple banana bread pudding with chocolate is the furthest thing from bland. So, venture out and add fruit, nuts, coconut, chocolate chips, or oats to the dish and see how it impressively transforms it.

When you make baked goods, you might think it's not a big deal to leave out the tiny amount of salt the recipe requires. It is easy to assume that one teaspoon of salt doesn't matter in the grand scheme of things. In contrast, it might seem counterproductive to include it when the dish is supposed to be sweet. We are here to tell you that it does impact the overall dish, and surprisingly, salt is the secret ingredient in most great desserts. It is vital because it balances the flavors and brings out the best qualities in the other elements. So, put that dash of salt in the bread pudding base if you want your bread pudding to have depth, especially with sugary recipes like caramel, honey, or maple.

Similarly, orange zest is essential in bread pudding because its tangy essence creates harmony with the sugary components. So, you should never skip out on it. Especially for bread pudding with chocolate chips or other sweet additions, the citrus provides a much-needed acidic touch to prevent it from being sickly sweet. Although it might seem like a pain to scrape the zest from the fruit, it is assuredly worth it to take the extra few minutes.

If there is one thing you can't overlook when you make this baked good, it is sufficiently soaking the bread. Many recipes require you to assemble the bread chunks in a pan and pour the custard over top of them. However, many pieces remain dry if you don't toss the bread in the mixture and give it time to soak. One way to combat this is to mix the liquid with the bread in a separate bowl first. Then, relocate the evenly hydrated pieces to the baking dish.

Even if you think you've perfectly moistened the bread, transferring it directly to the oven is still unwise. Give it some time to rest. Also, believe it or not, if you follow a recipe too closely, it can cost you your dessert. Recipes offer helpful guidance, no doubt, but there is always the chance you need more custard base than the formula calls for. If you press the bread down and no extra fluid comes to the surface, you likely need more. In fact, a visible thin layer of liquid residing in between the bread cubes is preferred.

As with any type of baked good, you shouldn't make the error of filling the pan too high with ingredients. If you have never made bread pudding, it might be hard to gauge how much room you should leave. There is no exact measurement, but try not to pack the pan more than ¾ of the way full. When you pack the bread and other components to the brim of the pan, it spills over the edges while it bakes. Consequently, your oven becomes a sticky, eggy mess.

Not to mention, the presentation of the bread pudding also suffers; it creates droops of custard that cling to the outer border of the baking dish and eventually set and become crusty. Unfortunately, the overspilled portion makes it difficult to un-mold the dessert from the pan, too. Aside from the mess, when you have too many contents for the pan size you're using, it takes much longer to bake.

A not-so-obvious practice that negatively affects your dessert is if you fail to cover it before you bake it. Some baked goods, like cakes and muffins, turn out best when directly exposed to the oven's heat. However, bread pudding has many eggs and takes much longer to bake. When it is bare for so long, the top portion of the baked good turns out dry and brittle. As you know, crunchy bread pudding is the opposite of what you seek. Instead, use aluminum foil to shelter the delicate custard from the heat. You can even use a layer of parchment underneath the foil for double protection.

And, if you are worried about the dessert getting soggy, cut a few slits into the foil so that moisture escapes during the cooking process. Nevertheless, some people prefer the top part of the pudding to have a slight caramelization. You can still achieve this if you use foil to shield the bread pudding for the first half of its baking time. Another way to get around this is to briefly put the sweet treat under the broiler once it's done baking internally. Watch it closely, though, because it doesn't take long to give the top layer a gorgeous golden color and you don't want to burn it.

Bread pudding is one of the baked goods that you just can't rush. So, if you think you can beat the system and bake it at an ultra-high temperature to make it cook faster, you're in for a train wreck because the dessert unevenly cooks when you take that risk. In other words, the outer edges of the bread pudding appear done while the center is still a mushy mess. It is not safe to eat the eggy mixture before thoroughly cooking it.

Moreover, the custard becomes too hot and curdles if your oven temperature is too high. Then, the baked good doesn't have a fluffy and consistent texture, but instead, you have bread chunks mixed with scrambled eggs — no thanks. To avoid this, preheat the oven between 300 to 375 degrees Fahrenheit, which is a safe range for this type of dish. Each recipe varies; some only take 30 minutes to bake. However, if you use a lower temperature or decide to use a considerably large pan, it can take 1½ hours.

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. On the flip side, if you wait too long to take it out, the dessert dries up and has an unpleasant texture. It is vital to know what to look for (and when to remove it from the heat) because although recipes are often pretty accurate, it is best to base it on your ultimate judgment.

First, you will know you have sufficiently baked it when the top is golden brown. It likely needs longer to bake if it is still quite pale and soft-looking. Additionally, the edges start to pull from the sides of the pan when it is ready; this is a huge indicator. However, the biggest thing you need to check for is the lack of liquid.

Take a knife and insert it into the middle part of the bread pudding; gently use it to scoot the bread over and create a small gap so you can analyze the bottom of the pan. If the liquid starts to ooze toward the tool when you do so, allow the dessert to bake longer. Lastly, gently shake the baking dish, and the bread pudding should slightly jiggle. It is on its way to being over-baked if it doesn't move.

Since bread pudding contains delicate ingredients like a custard base, the eggy mixture needs time to set after you remove it from the heat source; it is much looser in consistency while it is hot. It is undoubtedly hard to leave it alone when its wonderful smell takes over your whole kitchen. Yet, if you poke it just a few times, it deflates and loses its height. It is usual for bread pudding to somewhat collapse when it goes from the oven to the room temperature air, but you surely don't want to further contribute to it becoming flat.

Therefore, don't dish it out too quickly. It is evident if you do so because rather than looking uniform, the slice of bread pudding slumps over and looks quite sad. To avoid its texture and presentation from declining, wait at least 20 minutes for it to rest without interruption. Finally, check the temperature of it with your hand; it is perfectly okay to serve it warm, just not when it is piping hot.

So, you've made a great bread pudding, and now it is just time to enjoy it — don't just flop a portion of it onto a plate; there is so much more you can do with it. There's no denying that it is tasty as is. However, since it is so hearty, pair it with lighter components that balance the dish. The rich bread pudding dramatically benefits when you serve it with sauce or whipped cream. Namely, use crème anglaise, caramel, strawberry, or even maple sauce if you desire to take the sauce route.

Drizzle it directly onto the plate or over the dessert to improve its display and add flavor. Crème anglaise is a classic sauce to serve with a sweet treat because it is velvety and has hints of vanilla. But, of course, not everyone has time to make it from scratch. Luckily, Ina Garten has a shortcut for topping the bread pudding with it. Garten suggests to use vanilla ice cream instead of crème anglaise because its ingredient makeup is essentially the same. Take a portion of ice cream and let it melt before you use it as a garnish.

If you think you'd rather enjoy the ice cream in its natural form, that's fair. A scoop of ice cream is incredibly delicious on warm bread pudding because of the contrast in temperature and texture. Who could deny apple-cranberry bread pudding with vanilla ice cream?

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