Why does bread and butter pudding go watery?

Make sure you're baking your bread pudding long enough. If you don't let it cook for the entire bake time , you may find the mixture hasn't set yet and is runny.

Do you eat bread pudding with a spoon or fork?

Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon !

What is bread and butter pudding made of?

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 .

Which ingredient causes the pudding to thicken?

A key ingredient in instant pudding is gelatinized starch , a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates.

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.

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.

Are you supposed to refrigerate bread pudding?

Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.

Why is my bread pudding soggy?

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.

Do Americans eat bread and butter pudding?

In the U.K., "bread and butter pudding" refers to a baked dessert made of stale bread, raisins, and a spiced egg custard. In the U.S., people tend to call anything resembling this dessert "bread pudding" (see anything from this Peach Bread Pudding with Caramel Sauce or this Savory Rosemary Bread Pudding).

What country is bread and butter pudding from?

Frugal cooks in 11th and 12th century England , where it originated, could only afford to soak the bread in hot water before squeezing it dry and then adding a mix of whatever sugar and spices they had on hand.

Why is my bread pudding soupy?

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.

How do you keep bread pudding from getting soggy?

After the bread pudding has been in the oven for about 25 minutes with aluminum foil over the top, take it out and remove the foil. Then, put it back in the oven for the remainder of the baking time . During the second half, while it's uncovered, the top will crisp up while the middle finishes baking thoroughly.

How do you fix runny pudding?

What about fixing a runny pudding? Eggs or cornstarch will both help to thicken things up , but you do have other options. If vegan options aren't a concern for you, gelatin is a great way to fix a pudding that is a little too soupy for your liking.

How do you keep custard from getting watery?

To stop weeping, just be sure to bring the corn starch mixture to almost a full boil over medium heat and, stirring constantly, for 1 minute.

Copycat Golden Corral Bread Pudding Recipe

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#12350

No need to stand in the buffet line for this sweet treat. This homemade version is made with cubed French bread and served with a sweet white sauce.

serves/makes:

ready in:

1-2 hrs

11 reviews
3 comments

ingredients

2 cups whole milk
1/2 cup melted butter
2 eggs
1/3 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 cups cubed stale French bread

White Sauce
1 cup whole milk
2 tablespoons butter
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon flour
1 dash salt

directions

Preheat the oven to 350 degrees F. Grease a 8x11 baking dish.

Combine the milk and butter in a saucepan over medium-high heat. Cook to 170 degrees F then remove from the heat and set aside to cool.

In a mixing bowl, beat the eggs with an electric mixer until frothy. Add the brown sugar, cinnamon, and salt and mix well. When the milk mixture is cool, add to the eggs (if it is warm it will make the eggs curdle). Add the bread cubes to the egg mixture and stir with a spoon until just coated in the custard.

Transfer the bread pudding to the prepared baking dish. Place in the oven and bake at 350 degrees F for 40 minutes or until set in the middle. Remove from the oven and let cool while you prepare the sauce.

For the sauce, combine all the ingredients in a saucepan and whisk well over medium-high heat. Bring to a boil and cook for 3-4 minutes stirring constantly. Remove from the heat and let the sauce cool for 5 minutes.

Pour half of the sauce evenly over the bread pudding. Serve the remaining sauce on the side of the bread pudding. Best served warm.

recipe tips

Make sure the bread cubes are stale for better absorption of the custard.

Cut the bread into even cubes for uniform cooking.

Slowly temper the egg mixture with the warm milk to prevent curdling.

Let the bread soak in the custard mixture for a few minutes so the bread evenly absorbs the liquid.

Bake the pudding until it's just set to prevent overcooking and drying out.

For a richer sauce, you can add a tablespoon of heavy cream.

Serve the bread pudding warm.

common recipe questions

Can I use a different type of bread for this recipe?

Yes, you can use other types of stale bread like brioche, challah, or Texas toast. Regular sandwich bread can be used in a pinch but the texture will be different. The key is to use bread that's dry enough to absorb the custard.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar, but it will affect the overall sweetness of the bread pudding and sauce.

How do I know when the bread pudding is done?

The bread pudding is done when it's set in the middle and a knife inserted comes out clean.

Can I make this bread pudding in advance?

Yes, you can prepare the bread pudding ahead of time and reheat before serving.

How should I store leftover bread pudding?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze bread pudding?

Yes, cool completely, then wrap tightly and freeze. Thaw and reheat in the oven.

Is there a substitute for the dark brown sugar?

You can use light brown sugar or a mix of granulated sugar and molasses as a substitute. Or, use a heat-safe brown sugar substitute.

Can the white sauce be made ahead of time?

Yes, make the sauce ahead and reheat gently, adding a little milk if it's too thick.

nutrition data for golden corral bread pudding

534 calories, 21 grams fat, 73 grams carbohydrates, 13 grams protein per serving.

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reviews & comments for golden corral bread pudding

Abelhawk REVIEW:
May 3, 2020

This wasnât quite like Golden Corralâs, but it was the best homemade recipe Iâve found. Delicious, though if you donât have a sweet tooth like I do you might find it overly sweet with that decadent vanilla glaze. Adding this to my recipe book!
Barb January 10, 2019

I found a better version but canât find it so looking for it again. I do know that from the dessert chef at Golden Corral is they used their yeast rolls as the bread not French bread. Try that and see - also white sugar not brown
Chelsea REVIEW:
November 23, 2018

Phenomenal! Always delicious! Hands down the best recipe!
K.david REVIEW:
September 2, 2018

finished baking and it was fast and easy everyone loved it
Jeanine REVIEW:
November 23, 2017

Made for a Thanksgiving desert it's amazing!
momof3b1g REVIEW:
February 5, 2016

I made this yesterday and its very good. I used homemade cinnamon bread, Even cut down on the butter. Didnt use the sauce and its still good.
nana REVIEW:
May 26, 2014

love it
SweetnessfromSanAngeloTx REVIEW:
March 18, 2014

Made this recipe for a party..it was a hit!!.. didn't scald milk..added everything together and added some of the sauce to bread pudding..and instead of milk usex sweetened condensed milk!!.. it was very easy and good!! : )
Guest Foodie REVIEW:
December 17, 2013

This was heavenly!
Guest Foodie REVIEW:
July 11, 2013

I agree that this isn't quite like Golden Corral but it's very, very close. What I did was because it was mentioned that it makes too much white sauce I stirred some of into the bread pudding part to make it more puddingy. That worked and tasted great! That way I had less white sauce left over and the texture of the bread pudding was more like Golden Corral's.
Guest Foodie REVIEW:
November 17, 2011

I made this recipe after having it at Golden Corral and I thought it was FANTASTIC. The group of friends I served it to also loved it. My only thought is that the white sauce can be halved as I had much of it leftover. On the other hand, its so yummy, double the pudding mix and then you have plenty of white sauce and seconds to go around!
gcgirl December 9, 2009

i work at golden corral and have not personally tried this posted recipe but i know exactly what is used in this recipe we use sweetened milk instead of whole milk and a white sugar instead of brown and we do not use egg salt or butter (although a little butter wouldnt hurt) and we just add everything in together in one pan without heating or scalding anything and bake it in the oven
Guest Foodie REVIEW:
October 14, 2009

Don't bother with the white sauce. Without the sauce, it is exactly like Golden Corral's bread pudding.Make only the top part of the recipe.I also made a low-sugar, low-fat version. It was great. I used Splenda brown sugar, skim milk, and I Can't Believe It's Not Butter. You can also use egg whites instead of the whole eggs.
cummings66 June 6, 2009

This recipe does not come close to the real thing. It's OK and is edible but it's not something I would make again.The real item is more of a pudding where this one is more of a bread with a candy topping. The two are nothing alike, there isn't any way I can think of to make it like the real thing. It's just far too different to do that.Still looking for something closer.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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Copycat Golden Corral Bread Pudding Recipe | CDKitchen.com (2024)