Brioche Bread Pudding Recipe - Happy Foods Tube (2024)

FAQs

Why is my bread pudding mushy? ›

Stale bread will soak up the custard much more easily than fresh bread, which is key to getting the right consistency. If the bread doesn't soak up enough custard, the end result will be mushy. The solution is to use bread that has dried out a bit.

Brioche is a classic French bread distinguished by the addition of butter and eggs, which makes it an “enriched” dough. The high fat content results in a bread with an exceptionally tender crumb, pillowy softness, and rich flavor.

Soft breads such as Italian, baguette or sourdough or croissants are the best choices for bread pudding, as they are sturdy enough to not break apart when tossed with the other ingredients and baked. Day-old sandwich bread, either plain, whole wheat, or cinnamon raisin bread could also be used.

The eggs are the only thing that provides support, steam from the milk is what causes the puddings to rise, cooling the puddings causes the steam to condense, and the pudding collapses.

Cover your pudding with aluminum foil before it goes into the oven, which will protect the top from burning, and remove the foil 15 minutes before the baking time is up for a crispy finish.

How healthy is brioche? Brioche contains a higher protein content than plain white bread due to the inclusion of eggs, which is beneficial for health. However, due to the higher butter content in brioche, brioche contains more fat and more calories than other kinds of bread.

Challah bread offers a comparable consistency, with its braided shape contributing an artisanal touch. Japanese Shokupan, or milk bread, is another fluffy bread with a bouncy texture, though less rich than brioche.

How do the French eat brioche? In France, brioche bread is mostly enjoyed for breakfast or as an afternoon snack. After school, French children often like to have a few squares of milk chocolate wrapped in a brioche roll and washed down with a glass of milk.

Hillbilly Old Fashion Bread Loaf is a multigrain bread that's soft and moist like white bread. Enriched. 0g of saturated fat per serving.

Refrigerate up to 24 hours. Preheat the oven to 350 degrees. Remove the plastic from the baking dish and bake the bread pudding for 45 minutes, until the top is golden brown and the milk mixture is set.

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.

Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.

Add the butter pieces overtop and sprinkle with turbinado sugar if desired. Bake for 50-55 minutes at 375F (190C). Your bread pudding is done when the center is lightly jiggly and the surface is evenly browned.

After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.

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.

Packaged bread from the supermarket often benefits from being toasted. To prevent your sandwich from getting soggy, try lightly toasting just one side of the bread in your toaster oven, and let that toasted side serve as the inside of your sandwich.

After two score or more of tests, we determined that the bread budding should wobble like a Jell-O mold when removed from the oven--it will continue to cook after removal. Another tip is to remove the pudding from the oven just as it begins to inflate and rise up high in the pan.

Most often, the problem is too much water in the dough. Flour can be tricky, and factors like temperature, humidity, and altitude can affect how much water your flour absorbs. High humidity can cause the flour to start absorbing water before you even start mixing.