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bread pudding help


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bread pudding help

david kaplan | | Dec 20, 2008 08:23 PM

I am making bread pudding for events today and tomorrow. Today's was well-flavored but too dense, so what can I do to lighten the texture tomorrow? I would like it to be as rich and more moist but not as heavy. I suspect the answer is to reduce the amount of bread relative to everything else.

Here's what I did today:

12 oz brioche, cut up
2 cups half-and-half
half stick butter
4 eggs
3/4 cup maple syrup

350 degrees, 40-ish minutes

Is reducing the bread the way to make it less dense, or is there something in the technique that might help?


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