I've whipped up a mushroom bread pudding before and served it fresh out of the oven, but now I'm thinking about bringing it to a pot luck and reheating it in the oven.
However, I don't have a lot of time the day of the event to prepare the dish so I want to get it done the day before.
Here's my question...
Do you think it's a good or bad idea to let the uncooked bread pudding sit in a fridge overnight and then cook it later that next day?
Would I need to tweak my recipe at all? Maybe toast the bread crumbs?
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