A quick question about bread pudding...

[CTyankee]

Dtr in MA is doing Thanksgiving and wants to make a pumpkin bread pudding with caramel sauce for dessert (her husband is a Bostonian and loves bread pudding). Can you make bread pudding ahead of time? What about the sauce (just warm it up)?

I'm not a native New Englander so I have no idea if this can be made in advance...

:shrug:

[Denninmi]

1. As a rule, I think you can.

It kind of depends on the individual recipe. Something with a lot of moisture like pumpkin might make it too soggy as it sits. I know I've made a blueberry one before and it was kind of soggy after a few hours, but still tasted good anyway, but I don't think I'd want to serve it to company in the soggy state.

As an alternative to cooking it ahead of time, would it be an option to premix the dry ingredients separately, the moist ingredients separately, transport those, and mix them together and bake it when you arrive at your destination?

[hippywife]

2. I've never done this but

it sounds totally conceivable and reasonable that you could bake it today and freeze it after it cools. Take it out the day before to thaw and make the caramel sauce and top the pudding with it prior to serving.

Sounds delicious. :hi:

[Tesha]

3. a really good freshly cooked Bread Pudding

Will have a crispy top and a souffle like texture - light and creamy.


Warmed over or cold its very different - good - but different.
When I make Bread and Butter Pudding I put the prepared casserole in the fridge for an hour before baking.
If she's concerned about the timing this might work for her.