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Can I make bread pudding ahead of time?

Going to make chocolate croissant bread pudding for dinner party Tuesday night. Can I make tomorrow and keep in fridge? Will it make it TOO soggy? And then actually bake it Tuesday night during our meal? Thanks!

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  1. Sure you can make it a day ahead of time. Prob. will let the flavors blend together. Bread pudding is kind of soft and silky anyway. I think however, I would bake it the same day as you make it and then you can always reheat in oven or warm in micro the day of your party. Chocolate croissant bread pudding sounds wonderful! If you have a chance, let us know how it turned out.

    1. Sorry, I disagree with jackie de. Think of it as French toast. You wouldn't soak bread for French toast a day ahead, would you? It would disintegrate, and then all the nice resistance and contrast would be lost from your pudding.

      2 Replies
      1. re: frenetica

        I don't think this would be like french toast. Many bread pudding recipes have you soaking the custard and bread together for quite a while before baking so all the custard can be absorbed into the bread. You don't want resistance in bread pudding. As I said in my above post, I think your right about having to bake it the day you make it tho.

        1. re: jackie de

          I think this might be a British vs. American thing. Some of the bread puddings I've had in the States I find way too mushy and "silky" as you call it. All the British recipes (I just checked) tend to recommend no more than 30 min. of soaking. In the UK we preserve much more of the bready texture. Otherwise it may as well be a batter pudding.

      2. Prepare it but keep the bread separate from the egg mixture. Earlier in the day, mix it up. You can also do bread pudding in a crockpot and it turns out really well because of the low heat.

        1. You can absolutely make bread pudding ahead of time, as long as you cook it, then store it in the fridge. Then, just rewarm when you want to serve. We used to do this all the time in the restaurant I worked in and the bread pudding was never soggy.

          1. You can assemble it the night before & bake it in the morning. You want the bread to absorb some of the custard. However, I wouldn't make it more than 12 hours ahead of baking; the consistency won't be right.

            1. Yeah, I think QueenB has the right idea. You want to let the custard soak into the bread for about an hour, but then you would cook it and refrigerate it. Reheat it when you're ready to serve.

              1. I think you should have no problem letting your bread pudding sit in the egg mixture even up to 24 hours ahead of time. I have a bread pudding recipe that specifically calls for the bread to sit in it for at least overnight and have let it sit longer with fine results.

                Let us know what you end up doing.

                1. I have made croissant chocolate bread pudding and the flakiness in the croissant stands up to the custard more than regular bread does. So 24 hours ahead would certainly be no problem.