It's a tale as old as time.You decide to salvage your stale bread by transforming it into a rich bread pudding, and instead of getting that beautiful soft, custard-style texture that is synonymous with this dessert, you wind-up with something that looks more like it is covered in scrambled eggs. That's not the taste or texture you are going for with this sweet. If you've fallen victim to this type of eggy result with your bread pudding, don't worry, there is an easy trick to help ensure it doesn't happen again. You simply need to beat the egg yolk and the whites until they are truly combined.
Bread pudding's magic is how the old, dried bread can be re-invigorated with amixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor. To combat this issue, concentrate on your technique. If you don't feel proficient using a fork or whisk, break out the handheld mixer or immersion blender andbeat the eggs until they reachwhat is known as the ribbon stage.
The ribbon stage is when your eggs have been beaten to perfection. While you generally use the ribbon technique when you make a cake like Tres Leches, it also works wonders for bread pudding. What are you looking for?The texture of your beaten eggs should be foamy; the color is pale; and there is an increase in volume. To achieve this state, it takes between three to five minutes of constant and consistent whisking or beating, depending on your chosen kitchen tool.
Egg temperature can also affect how the yolk and whites blend together. It's recommended you start with room temperature eggs, but if you forget, cold will still work. It just might take a little longer to get your eggs looking the way you want them to. But regardless of cold or room temperature, make certain your eggs are fresh. Older eggs are going to really make you work for the consistency.
Once your eggs are properly beaten, you can whisk in the other ingredients and the mixture will remain cohesive as it bakes and creates the creamy taste and texture you want with a bread pudding.
While you generally use the ribbon technique when you make a cake like Tres Leches, it also works wonders for bread pudding. What are you looking for? The texture of your beaten eggs should be foamy; the color is pale; and there is an increase in volume.
Bread pudding's magic is how the old, dried bread can be re-invigorated with a mixture of milk, eggs, and sugar that it soaks up like a sponge, but when the eggs aren't properly beaten you have a separation of the beaten yolk from the beaten whites which gives you the scrambled egg look and flavor.
Bread pudding custard is best at a ratio of about 1 egg per 1 cup of liquid. Whatever the liquid is (see below for a note about that in the flavoring section), use one egg for every cup. This will give you a custard that is not too eggy.
Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.
Stale bread will soak up the custard much more easily than fresh bread, which is key to getting the right consistency. If the bread doesn't soak up enough custard, the end result will be mushy. The solution is to use bread that has dried out a bit.
If you pour whisked eggs directly into a hot pan, they'll begin to cook immediately, resulting in something that looks and tastes a lot more like scrambled eggs than custard.
One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist -- it is made from custard, after all -- but it should not be anywhere close to runny.
Puddings are thickened in several ways: Using starch: In order for the starch granules to open up and actively absorb liquid, the mixture needs to come to a boil (1-3 minutes, until it starts to thicken). Stir constantly to prevent the mixture from burning.
Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.
Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.
Bake until pudding is deep golden brown, is beginning to rise up sides of baking dish, and jiggles very slightly at the center when shaken, about 45 to 50 minutes.
Pudding is usually runny because it has been stored in the refrigerator for too long or in an open space. Another cause could be due to improper cooking methods.
To prevent this, cook the custard over low heat, stirring constantly until it thickens. Do not let the custard boil. When adding eggs to the custard mixture, add them slowly while whisking continuously. This will help to prevent the eggs from curdling or scrambling.
The grainy texture is caused by the proteins in the egg yolk clumping together. The custard is still safe to eat, but the texture can be unpalatable. Sometimes it is possible to rescue a curdled custard enough so that it can be used as a base for ice cream, it depends how badly the custard has curdled.
If custard is overcooked, the more tightly the proteins join together. They becoming thicker, curdling and squeezing out all the water which you see evidence of coming from little tunnels in the custard, called synersis.
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