transporting bread pudding today--cook first?
I am making Suzanne Goin's bread pudding from Sunday Suppers at Lucques today and driving to some friends about an 45 min away. It is a different type of bread pudding in that the bread layer is minimal and there forms a custard layer on top. I don't have a lot of experience with custards so I am wondering...can I parbake it and finish baking in their oven? Or if I bake it all the way through will I be able to reheat it decently in the oven or will the custard turn to rubber? Obviously it would be much easier to transport already cooked but I would love to serve it warm--with ice cream of course.
I would fully bake it and rewarm it very gently before serving. There's no such thing as partially baking a custard.
You could transport it unbaked if you prefer but there's the possibility of a lot of sloshing and spillage. Plus, when you get to your destination they may not have the oven real estate to devote to a long bake at a low temp. But check with your hostess because if they have dinner and then take a long break before desserts there may be an empty warm oven.