Bread pudding rescues stale bread. To make it, you bake cubes of bread in a sweet or savoury custard sauce to provide moisture. Baking bread pudding the night before and reheating it before serving allows the flavours to meld and become stronger, but if incorrectly reheated, bread pudding can become dried out or burn on the bottom. A water bath can insulate the bread pudding as it reheats, protecting the delicate custard from excessive, drying heat. You can ensure that your bread pudding comes out creamy every time, no matter when you decide to bake it or serve it.
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Things you need
- Kettle or pot
- Roasting pan
Heat the oven to 149 degrees Celsius. While you wait for the oven to get up to temperature, bring a pot or kettle full of water to a boil.
Set the bread pudding in its original baking container into a deep roasting pan. Make sure the baking pan ovenproof. If you originally baked the bread pudding in a microwave-safe pan, skip to step 5.
Pour boiling water into the roasting pan so that it comes three-fourths of the way up the side of the bread pudding dish.
Reheat the bread pudding, uncovered, in the oven at 148C for 30 minutes or until a metal knife held for 2 seconds in the centre of the pudding feels warm when removed.
Reheat bread pudding originally baked in a microwave-safe pan in the microwave on low power until the centre becomes warm. This should take about 10 minutes, depending on your microwave's power and the amount of pudding you need to reheat.
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