Bread Pudding Recipe with Lemon Sauce (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.

It's made with just four ingredients: whipping cream, sugar, lemon zest, and lemon juice. All you do is warm everything up, then let the pudding set.

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.

How can I thicken my pudding? A simple way to thicken is with corn starch. 1 tbs of cornstarch will thicken 1 cup of liquid. If your liquid amounts to 4 cups, take half cup of that liquid (COLD) and mix with 4 tbs cornstarch in a small container.

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.

Directions. Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended.

It was also called lemon cheese. While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.

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.

Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.

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.

How do you keep homemade pudding from getting watery? ›

Don't cover when it's still hot. Do not cover when the pudding is still hot, but should be covered when the pudding has cooled. This is to avoid the presence of steam which makes the pudding runny.

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.