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Bread Pudding

transporting bread pudding today--cook first?

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transporting bread pudding today--cook first?

sparkareno | Nov 28, 2013 11:48 AM

I am making Suzanne Goin's bread pudding from Sunday Suppers at Lucques today and driving to some friends about an 45 min away. It is a different type of bread pudding in that the bread layer is minimal and there forms a custard layer on top. I don't have a lot of experience with custards so I am wondering...can I parbake it and finish baking in their oven? Or if I bake it all the way through will I be able to reheat it decently in the oven or will the custard turn to rubber? Obviously it would be much easier to transport already cooked but I would love to serve it warm--with ice cream of course.

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