Hot Chocolate Bread Pudding Recipe (2024)

FAQs

Why is my bread pudding so watery? ›

Not allowing it to rest after baking

Since bread pudding contains delicate ingredients like a custard base, the eggy mixture needs time to set after you remove it from the heat source; it is much looser in consistency while it is hot.

Bread pudding is easy to make, but you need to allow some time for baking and cooling. It can be enjoyed straight out of the oven or cooled from the refrigerator (although I promise you, warmed-up is way better).

When I was a kid my mother used to sometimes make me hot chocolate with buttered toast to dip in it. Lots of real butter so that when you dipped it you could see the butter spread out on the top of the cocoa.

Many recipes for bread pudding or baked French toast ask that you use stale or day-old bread. Recipes like these were originally created as a way to use old, stale bread. It soaks up the liquid and becomes moist and fresh again after baking.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

So, suffice to say, we understand the importance of getting your bread pudding just right. One major problem that you may have come across is bread pudding that is just too wet. A good bread pudding needs to be moist with a custardy-like texture, but it should not be anywhere close to runny.

Can bread pudding sit out overnight? Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

Made with basic pantry ingredients and some day-old bread (try a rich egg bread or a moist white loaf), this easy recipe can be served for breakfast or dessert with milk poured over top or a scoop of vanilla ice cream.

Bread pudding can be served warm, room temperature, cold. If you'd rather have it warm or room temperature, skip the 6 hour refrigeration time. The orange custard sauce can also be served warm over warm bread pudding.

Flavored spreads add a ton of flavor without adding extra effort. Another no-fuss way to add flavor to your hot cocoa is by melting in a spoonful of your favorite flavored spread. Peanut butter, cookie butter, and Nutella are all good to add-in since their flavors pair well with chocolate.

What is it called when you put hot chocolate in coffee? ›

Caffè mocha, in its most basic formulation, can also be referred to as hot chocolate with (e.g., a shot of) espresso added. Like cappuccino, caffè mochas typically contain the distinctive milk froth on top; as is common with hot chocolate, they are sometimes served with whipped cream instead.

I've seen variations of the same act in homes, hotels and cafés across France: croissants in hot chocolate, brioche in tea, there really is no limit. One of French literature's most quoted passage is even about inappropriate dunking.

Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

Bread pudding originated with 11th-century English cooks who repurposed leftover stale bread. In the following centuries, the dish became known as "poor man's pudding" because of the scarcity of food at the time, with the pudding being made only with boiling water, sugar, and spices.

Because bread pudding has eggs and dairy, it should only be kept in the fridge for about 4 days. But if there are any changes (smell, texture, color) then it should be thrown away. You can slice it and freeze it as well. To reheat it, you can reheat it in the microwave which is easier.

If you want to try to fix it, you can try dissolving a little bit of cornstarch in water and adding that in. Then try using a handheld or stand mixer to whip the pudding up until is starts to thicken. It will probably never set up completely, though, but it may help a little.

Your best bet would be to mix a tablespoon of cornstarch and a teaspoon of sugar with some of the beverage and add it to the warm pudding. Heat it to a bubble and stir until it thickens. You may have to adjust the seasoning, particularly vanilla.

Remove from heat. The pudding will thicken more as it cools.