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Another BREADPUDDING question

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  • yum Jan 31, 2008 03:25 PM
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I'm going to make bread pudding! http://www.thepioneerwomancooks.com/2...

I will be using this exact recipe using one pie dish. For the second making, I also want to use the same exact recipe but instead of using the pie dish I want to make individual ones using a muffin pan. If I were to use a muffin pan, will the baking time be the same or shorter? If you have other tips on baking breadpudding in muffin pans please let me know! thanks!!

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  1. Baking time in the muffin pan will be considerably shorter. Butter them well so you will be able to get the cooked puddings out in one piece.

    1. Because the cups are much smaller and willl heat up faster, it might be wise to set the muffin pan in a water bath (which is a larger vessel filled with enough hot water to bring the level up 1" along the sides of the muffin cups). This will keep the outside of the cups from heating up quite as quickly. The custardy part of PW's recipe will remain softer and more custard like.

      I think you will have to monitor this well. Maybe do a trial run if this is for company?
      (I've had my eye on this recipe but I have been a bad girl over the holidays)

      Let us know how it goes!

      1 Reply
      1. re: toodie jane

        God idea. I'd also lower the temperature to make sure it doesn't overcook. And, make it in cupcake foil so it doesn't stick.

      2. Instead of muffin tins, use single serving ramekins or funky looking coffee / tea cups. Then you don't need to worry about the individual puddings keeping their shape before serving.

        1. I used a muffin tin for bread pudding last year...foil cups, no water bath, and it turned out fine. my one disappointment was that fresh out of the oven, the puddings were nice and puffy, but as they sat at room temp they deflated. everyone loved being able to pick them up and eat them in one self-contained little package, though.