Bread Pudding - Refrigerate?

storzo

DIS Veteran
Joined
Feb 6, 2007
I just made a bread pudding, 1st time. Recipe said to let cool for 10 minutes, but nothing after. Do I cover and leave out or should I refrigerate? Thanks.
 

Beth76

DIS Veteran
Joined
Mar 30, 2004
I would guess that you would refridgerate it after it finishes cooling initially. But you could serve it while still warm. Try googling a few recipes and see what they say. I've been meaning to make bread pudding. I never have though. My DH loves it!
 

storzo

DIS Veteran
Joined
Feb 6, 2007
I would guess that you would refridgerate it after it finishes cooling initially. But you could serve it while still warm. Try googling a few recipes and see what they say. I've been meaning to make bread pudding. I never have though. My DH loves it!
Thanks. I was thinking refrigerate, but I did eat it warm and it was good so I wasn't sure.

This was an easy recipe, it might even be some kind of short cut bread pudding, but it sounded good so I tried it. If you are interested:

2 small boxes cook and serve vanilla pudding
1 quart milk
4 chocolate croissants

Heat oven to 350.
Whisk pudding and milk in large bowl 2 minutes or until well blended.
Cut croissants into 1 inch pieces and place into shallow baking dish.
Pour pudding mix over croissants, pushing pieces into liquid.
Bake 50 minutes or until edges are bubbling and knife inserted comes out clean.

It actually took me closer to 80 minutes and 50 but tasted good.
 

LadyyRedd

<font color=red>Someone stole my toothpaste/Chapst
Joined
Jan 6, 2004
Definitely refrigerate to store.

You can eat cold or heat to eat. I personally don't like bread pudding, so I can't tell you which way is better!

Kimya
 

Beth76

DIS Veteran
Joined
Mar 30, 2004
I think traditionally it's served warm. So I would nuke leftovers. But if you like it cold go for it! :thumbsup2

Thanks for the recipe. That does look easy.
 
  • Sheree Bobbins

    DIS Veteran
    Joined
    Sep 9, 2000
    Mm. That recipe sounds good but we don't have chocolate croissants. I couldn't say which is better - cold or reheated. Most puddings are served cold so maybe cold?
     
    A

    aprilgail2

    Guest
    I have only had warm bread pudding once in my life and it was gross- we only eat it cold.
     
  • Mady/Sophiemom

    <font color=purple>Needing to clean, makes me feel
    Joined
    Nov 25, 2000
    Refrigerate, but warm before serving.

    OT-Has anyone tried Paula Deen's choc. bread pudding? OMG--it is awesome.

    Chocolate Bread Pudding
    Recipe courtesy Paula Deen

    1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
    3 cups milk
    1/4 cup heavy cream
    1/2 cup coffee-flavored liqueur
    1 cup granulated sugar
    1 cup packed light brown sugar
    1/4 cup cocoa powder
    1 tablespoon vanilla extract
    2 teaspoons pure almond extract
    1 1/2 teaspoons ground cinnamon
    6 large eggs, lightly beaten
    8 ounces semisweet chocolate chips

    Preheat the oven to 325 degrees F.

    Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

    In a large bowl, whisk together the milk, cream, and liqueur.

    In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

    Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled. Cover w/ cream sauce




    Cream Sauce
    Recipe courtesy Paula Deen

    2 cups heavy cream
    1/4 cup Irish cream liqueur
    1/4 cup sugar
    3 tablespoons cornstarch
    Water, to dissolve cornstarch
    1 teaspoon vanilla extract

    Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tablespoon of water. Stir into the cream mixture and heat until thickened. Add vanilla. Serve over bread pudding.

     

    storzo

    DIS Veteran
    Joined
    Feb 6, 2007
    Refrigerate, but warm before serving.

    OT-Has anyone tried Paula Deen's choc. bread pudding? OMG--it is awesome.

    Chocolate Bread Pudding
    Recipe courtesy Paula Deen

    1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
    3 cups milk
    1/4 cup heavy cream
    1/2 cup coffee-flavored liqueur
    1 cup granulated sugar
    1 cup packed light brown sugar
    1/4 cup cocoa powder
    1 tablespoon vanilla extract
    2 teaspoons pure almond extract
    1 1/2 teaspoons ground cinnamon
    6 large eggs, lightly beaten
    8 ounces semisweet chocolate chips

    Preheat the oven to 325 degrees F.

    Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

    In a large bowl, whisk together the milk, cream, and liqueur.

    In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

    Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled. Cover w/ cream sauce




    Cream Sauce
    Recipe courtesy Paula Deen

    2 cups heavy cream
    1/4 cup Irish cream liqueur
    1/4 cup sugar
    3 tablespoons cornstarch
    Water, to dissolve cornstarch
    1 teaspoon vanilla extract

    Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tablespoon of water. Stir into the cream mixture and heat until thickened. Add vanilla. Serve over bread pudding.

    This sounds good. Since I was able to complete the simple recipe I posted above, I'll have to take on this!
     

    Mady/Sophiemom

    <font color=purple>Needing to clean, makes me feel
    Joined
    Nov 25, 2000
    This sounds good. Since I was able to complete the simple recipe I posted above, I'll have to take on this!

    Its really not too hard--Just a lot of ingredients. Also, when you bake it, cover it for a while-It gets a little too crispy on top if you don't.
     

    Holly Sox

    Mouseketeer
    Joined
    Aug 13, 2007
    Refrigerate, but warm before serving.

    OT-Has anyone tried Paula Deen's choc. bread pudding? OMG--it is awesome.

    Chocolate Bread Pudding
    Recipe courtesy Paula Deen



    I was going to post this if no one else did. We had this at Christmas, and oh WOW was it delicious!!!!!!
     

    disney1990

    <font color=royalblue>Wow, it make my heart skip a
    Joined
    Aug 24, 1999
    If there's milk, butter or eggs in it, definitely refrigerate it.
    I agree that it should be refrigerated, but not based on this information. Some cakes have milk, eggs and butter, but I've never put those in a refrigerator. Just something about bread pudding that I always have.
     

    Nynaeve

    <font color=royalblue>I've always thought peep poo
    Joined
    Jul 28, 2006
    Refrigerate, but warm before serving.

    OT-Has anyone tried Paula Deen's choc. bread pudding? OMG--it is awesome.

    Chocolate Bread Pudding
    Recipe courtesy Paula Deen

    1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
    3 cups milk
    1/4 cup heavy cream
    1/2 cup coffee-flavored liqueur
    1 cup granulated sugar
    1 cup packed light brown sugar
    1/4 cup cocoa powder
    1 tablespoon vanilla extract
    2 teaspoons pure almond extract
    1 1/2 teaspoons ground cinnamon
    6 large eggs, lightly beaten
    8 ounces semisweet chocolate chips

    Preheat the oven to 325 degrees F.

    Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.

    In a large bowl, whisk together the milk, cream, and liqueur.

    In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.

    Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled. Cover w/ cream sauce




    Cream Sauce
    Recipe courtesy Paula Deen

    2 cups heavy cream
    1/4 cup Irish cream liqueur
    1/4 cup sugar
    3 tablespoons cornstarch
    Water, to dissolve cornstarch
    1 teaspoon vanilla extract

    Heat heavy cream, Irish cream liqueur and sugar. Mix cornstarch with about 1 tablespoon of water. Stir into the cream mixture and heat until thickened. Add vanilla. Serve over bread pudding.

    Yum! I don't want apple pie anymore, now I want bread pudding! :yay:
     

    barkley

    DIS Veteran<br><font color=orange>If I ever have a
    Joined
    Apr 6, 2004
    the paula dean recipie looks pretty good but i prefer the type that is baked in a double boiler manner (one casserole dish inside another that has water in it)-the result in a much more custardy like pudding.

    but then, i also like the jack daniels sauce we make for ours as well:rolleyes1
     

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