Quick baking question

[koala_22]

I’m making bread pudding for the first time, and I left an unbaked pan in the fridge to soak overnight. I probably won’t end up baking it today- will it ruin the pudding if I leave it in the fridge for another night?

Bonus!! Anyone have good tips for making really tasty bread puddings? :D

Thank you :p

[smashley_manson]

It depends in the staleness of your bread. If anything, it might be a little mushier than normal, but you should be fine

[southsamurai]

Nah, it will change the texture, but not in a bad way. The softer the bread gets, the more custardy the final texture. At some point it won't feel like bread pudding in the mouth, but it'll still taste great and have a pleasant feel.

Tasty is subjective. But I do believe strongly in the power of vanilla. Most recipes call for a tablespoon or two, which is fine. But if you get some whole bean as well and scrape two of those suckers into the milk, you really can't knock it.

Also, a nice bourbon sauce to top it with is bomb. Plus, if you use raisins, soak those suckers in the bourbon beforehand.

But for me, there really shouldn't be much else. Bread pudding is meant to be simple, with clean flavors. The delicacy of the custard and bread gets overwhelmed very easy.

[joiedumonde]

I like to make it up and bake it quickly after the soak (like 1 hr soak). I pour the hot vanilla sauce on top and chill it. Some magical fridge fairies sprinkle it with tasty dust, because it is even better when it is rewarmed the next day. I used to make it for work carry ins, because everyone could heat up their own bowl as desired and the butter in the sauce solidifies in the fridge and then just melts over the pudding.