Thomas Keller's Leek Bread Pudding Recipe on Food52 (2024)

FAQs

Why is my bread pudding so watery? ›

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 traditional bread pudding sauce is made from just a few simple ingredients: milk, sugar, vanilla extract and cornstarch. Variations of vanilla bread pudding sauce includes rum sauce, bourbon sauce, caramel sauce and lemon sauce.

' If you're wondering why it is called a pudding, it's because this dish includes a cereal base (the bread) and has a soft and spongy consistency after baking.

What you need for Bread and Butter Pudding. Bread…butter… and just a few other things: eggs, milk, cream (or more milk), sugar (less than in most recipes you'll find), plus sultanas or raisins, cinnamon and vanilla for flavour.

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.

Capirotada, or Mexican Bread Pudding, is made with layers of crusty bread, raisins, bananas, almonds and cheese all soaked in sweetened cinnamon milk! This dessert is traditionally served during Lent and Easter.

Originating in Quebec, during the Great Depression, pouding chomeur is good old-fashioned comfort food. As the name suggests, it was popular with the poor chômeurs (unemployed) due to its relatively inexpensive and readily available ingredients.

Yorkshire pudding, a baked bread pudding of British origin that is usually served as an accompaniment to roast beef.

Just as plum puddings weren't made with plums, but rather raisins, the figs in figgy pudding were the result of a mistake by cookbook authors. In the local Cornish and Devonshire dialects, “fig” meant raisin, and so figgy puddings were originally just plum puddings by a different name.

What are the 3 types of pudding? ›

Puddings made for dessert can be boiled and steamed puddings, baked puddings, bread puddings, batter puddings, milk puddings or even jellies. In some Commonwealth countries these puddings are known as custards (or curds) if they are egg-thickened, as blancmange if starch-thickened, and as jelly if gelatin-based.

Queen of puddings is a quintessentially British dessert made of a custardy bread base, fruit, and meringue. This layered concoction begins with a sweet mixture of milk, cream, eggs, vanilla, and fresh breadcrumbs. Fruit is added either to this base or between the base and the meringue top—the choice is yours.

Black pudding is a distinct regional type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats.

If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container. If you mix it with warm liquid it will be lumpy. Then as the pudding cooks, you whisk in the cornstarch mix, and it will thicken up when the pudding comes to a boil.

So, suffice to say, we understand the importance of getting your bread pudding just right. One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny.

It will coat the back of the spoon; test it by running your finger down the spoon. You should wipe a clear, clean line through the custard. Remove from heat. The pudding will thicken more as it cools.

How to: As a general rule, four ounces of a thin liquid can be thickened to pudding-thick consistency/“extremely thick” by stirring in three to four tablespoons of traditional powdered thickener into the liquid vigorously.