can i "fix" my dryish bread pudding? I made it but it turned out on the bready/not moist enough side. Wondering if...
i could chop it up, add milk and egg and bake it again? would that work?
What about a sauce instead? Whiskey or bourbon sauces are traditional, but you could do a custard sauce if that's what yuou think is missing.
Actually, I just read a good blog entry about bread pudding - she does talk about the pudding needing a lot more custard (egg and milk) than you'd think. Maybe chalk it up to experience and try her recipe another time?? Here is the link:
Only other thing I can think of is to chill it, then slice it and dip the slices in "french toast" mix then fry as for french toast. So it will be more moist but not so pretty. Probably tasty tho!
yes, that should work. but make sure you add some sugar, vanilla, and cinnamon to that custard mix, or it will taste like scrambled eggs.
You can fix your dry bread pudding many different ways.
Vanilla Sauce, Custard Sauce, packaged pudding, etc...
Simply cut it like a slice of cake and add any sauce you choose.
To paraphrase the Prez, "Yes, you can". It's no different than using a cake or other pastry to make bread pudding.