Bread pudding question

[TheProphecy]

I always pre-heat my oven to 350f and set the pudding in for 45 mins. last time that happened it came out mushy inside. so i put it in for 1:15hr. and the top came out somewhat burnt, but the inside still mushy! what's up :\

[Scotch]

Bread pudding should be moist, not dry, IMO. Has it turned out differently in the past?

[TheProphecy]

only cooked it twice and it is very moist inside but dry on the crust

[bethzaring]

bread pudding will have a baked custard consistency, I guess, mushy could be a correct term for the interior of the pudding. And the term "pudding" is relative here. The recipe I use calls for 2 cups milk, 2 cups stale/toasted bread and 2 eggs. Do you let the bread cubes soak before baking? And the size/shape of the baking dish can vary the cooking times. My recipes calls for baking between 30 to 45 minutes, depending on the size of the dish.

[MexicoKaren]

Have you checked the temp of your oven with a separate thermometer? It may be hotter than you realize: my last brand new electric stove had two ovens, and both were 50F hotter than the setting. Also, I think 350F is a bit hot for custard dishes - I would use 325F, especially if you are using a glass pan.

[Katie E]

Quote:

Originally Posted by MexicoKaren Have you checked the temp of your oven with a separate thermometer? It may be hotter than you realize: my last brand new electric stove had two ovens, and both were 50F hotter than the setting. Also, I think 350F is a bit hot for custard dishes - I would use 325F, especially if you are using a glass pan.

Good point, Karen. When I use glass, because it is such a good heat conductor, I always reduce my oven temperature by 25 degrees.

[Loprraine]

What was in the bread pudding? I think that may be a factor.

[TheProphecy]

i think its because i had to put it in the fridge..