What is with curdling? I don't fully understand it. Of all of the times I made the dish described in the title, 3/5 times the custard became eggy like scrambled eggs. (<.<) Why is it this way? Is it something about bringing eggs to room temp or something? or the temperature of the oven?
Croissant Pudding Curdling issue
- Thread starter kookiblob
- Start date
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What is with curdling? I don't fully understand it. Of all of the times I made the dish described in the title, 3/5 times the custard became eggy like scrambled eggs. (<.<) Why is it this way? Is it something about bringing eggs to room temp or something? or the temperature of the oven?
Mimizkitchen
Head Chef
I make croissant bread pudding often and have never had a problem with curdling... After I mix my custard and pour it over the croissants I let it soak for about 30-45 minutes before baking... Whats the recipe you use, and how do you execute it???
I just made it, and it was fine for some reason. I'm not sure why though because as usual, I let it steep for 10-15 minutes. But I think it's because I used a different oven this time? Same temp though (350)
