Bread Pudding a Day Ahead?
I'm making this Chocolate Bread Pudding that I found on Epicurious:
It says the sauce can be made a day ahead but do you think it would be OK to make the pudding a day ahead? If so, could I let it soak overnight and bake the day of or would it be better to soak and bake it the day before? Thanks!
My sense from looking over the recipe is that you could make the pudding a day ahead, but I'd definitely bake it after letting it soak for 30 minutes and hold it for the day already baked.
Alternatively, you could put together everything for the pudding and stop just before adding the bread cubes. Then keep the sauce, the pudding liquid mix and the bread separate overnight and all you'd have to do is dump the bread into your pudding mix, let soak and bake on the day you want to serve it.
I actually prefer my bread pudding a day or two after it's freshly made - it gets denser and the flavor improves.
I agree w/ Allstonian - it will definitely get denser and you can absolutely make it the day before!
Thanks again! I made this and baked it the day before and it came out fantastic! Incidentally, this recipe looks time-intensive but even with the sauce, it came together pretty quickly and was really wonderful. My only modification was using a full 12 oz. of chocolate (as some reviewers had suggested).