Attn bakers! PLEASE help me adjust baking time for bread pudding!
I'm making bread pudding out of the Tartine cookbook this weekend for a brunch and while it's not my first time, I'm trying to double the recipe (and actually use challah instead of brioche) and bake it in a 9x12 (but the bottom of the baker says 10x14" ceramic baker that I just got. The original recipe says to bake it at 350F for 1 hour in a 9x5 glass loaf dish, which I'd totally do if I had two (or even one) of these. I'd been meaning to replace the cheapo "non-stick" metal loaf pan that I used to have but hadn't gotten around to it and am now find myself trying to make this for a larger than usual (just my family) gathering of friends. I know, I know.. I could always bake for longer and keep testing for doneness, uncovering the dish, and slipping a knife into the center, but with other brunch prep going on PLUS little babies running around and needing attention, I don't want to have to remember to keep checking for doneness every 5 minutes or so. ANY suggestions would be VERY MUCH appreciated!
Mmm.. maybe just this part, but it's also just straight from my Tartine cookbook: "• If you use a shallower mold (than a loaf pan), reduce the baking time."
and it kinda made me wish that I had bought brioche instead of challah, but my Trader Joe's didn't have brioche.. maybe they don't carry it anymore? You never know with TJs.
From that bit of advice, I'd just think to keep it at the same baking time (since it might be a bit more shallow than a loaf pan)? Not sure...
On another note (and I know.. this should probably go in Cookware, but does anyone have a glass/ceramic (preferably, but not necessarily deep dish) loaf pan that they'd recommend. Thanks in advance!
paulj, I guess I could try NOT doubling the recipe and using an 8x8 like the person did in the blog entry.. but just concerned that it wouldn't be enough for 10 adults and 5 toddlers... thanks for the link though. love the photos & discussion in general since I also love Tartine.