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Question about making savory bread pudding


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Question about making savory bread pudding

vinosnob | Aug 15, 2008 01:39 PM

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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