Last time i made it it was so dry.... I gave some to my dad with custard and he said to me " oh i've never had custard on toast before" ... git! ill show him lol
2007-02-12 22:21:40 · 10 answers · asked by K*G 2 in Food & Drink ➔ Cooking & Recipes
cover the bread etc(layer of buttered bread crust off a sprinkle of sultanas and mixed spice again layer of bread and so on) with your egg custard(make sure you have vanilla essence in there) til you can see it around he side of your dish leave for about an hour top it up again to same level with more of your egg custard mixture leave overnight top up again to same level next day cook for 1 and half hours in low heat oven 150 degrees c in a bain marie(put your pud dish into a slightly larger dish of water allow the water to reach nearly the height of your pud dish) cover top with a lid or foil and cook after the 1 and half hour take lid off sprinkle top with some sugar and a little cinnamon return to oven for another 30 mins this forms a lovely caramelized crust if you prefer it soft on top(more soggy) dont take off the lid at all and just carry on cooking for the full 2 hours. guaranteed you will be the apple of youd dads eye
2007-02-13 02:15:39 · answer #1 · answered by kikidee 2 · 0⤊ 0⤋
Are you making unbaked bread-and-butter pudding? Where you precook the custard, mix in the bread and let it cool?
If not, it sounds like you don't use enough liquids or baked it too long ^_^
Anyway, no need to chuck it in the fridge to soak unless you're leaving it for some time before cooking. I just throw in the bread, pour in the milk or custard and butter til all the bread is just covered, leave for 2-3 minutes for the bread to soak, adjust liquids and just put it in the oven.
2007-02-12 23:41:23 · answer #2 · answered by kazenoarashi2001 3 · 0⤊ 0⤋
You don't need to leave it in a fridge or anywhere else to let the bread soak up the egg custard.Bread soaks up liquid immediately so pour on the custard and chuck it in the oven.
2007-02-12 22:50:02 · answer #3 · answered by Anonymous · 0⤊ 0⤋
1 soak the bread in cold water until soft
2 squeeze the bread dry and place in a bowl
3 pour your custard over it
4 put it in the oven at gas mark 4 or 180/350
this has been tryed and tested
2007-02-13 11:16:41 · answer #4 · answered by pauline_cs 2 · 0⤊ 0⤋
dryness could be due to insufficient custard to start with,leave a nice level over the bread,let it stand long enough to soak the milk,you'll see the level visibly reduced & the slices nice & puffy,it can then go in the oven,the time required is from just 10to 15 minutes or half an hour at the most,this short time does not need any refrigeration.
2007-02-12 23:44:32 · answer #5 · answered by dee k 6 · 0⤊ 0⤋
I would say about 30 minutes and then pop in the bain marie in the oven! Nigella has a great recipe for Ginger Jam bread pudding- might try it this weekend!
2007-02-12 23:24:08 · answer #6 · answered by gsladenyc 3 · 0⤊ 0⤋
don't know about leaving it in the fridge, but i don't think most people do that with the pudding.
instead, perhaps you left it in the oven too long, the oven was too high, or you didn't put enough liquid into it. i've never made it before myself, but all or either of those things could have something to do with it....
2007-02-12 23:32:33 · answer #7 · answered by shortie_b 3 · 0⤊ 0⤋
I wouldn't put it in the fridge.......just leave it to soak for about 10mins and then put in the oven
2007-02-12 22:30:16 · answer #8 · answered by Anonymous · 1⤊ 0⤋
o i dont know but i love bread and butter pudding yummy
2007-02-12 22:28:40 · answer #9 · answered by gem 3 · 0⤊ 0⤋
not a lot time , only some minutes
2007-02-12 22:31:55 · answer #10 · answered by Anonymous · 0⤊ 0⤋