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Old 03-02-2009, 08:16 PM   #1
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Bread pudding question

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 :\

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Old 03-02-2009, 08:38 PM   #2
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Bread pudding should be moist, not dry, IMO. Has it turned out differently in the past?
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Old 03-02-2009, 08:42 PM   #3
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only cooked it twice and it is very moist inside but dry on the crust
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Old 03-03-2009, 06:58 AM   #4
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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.
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Old 03-04-2009, 12:20 AM   #5
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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.
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Old 03-04-2009, 12:22 AM   #6
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Quote:
Originally Posted by MexicoKaren View Post
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.
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Old 03-04-2009, 12:22 AM   #7
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What was in the bread pudding? I think that may be a factor.
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Old 03-11-2009, 06:03 PM   #8
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i think its because i had to put it in the fridge..
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