Why is stale bread better for bread pudding?

Most recipes for bread pudding or baked french toast ask that you use stale or day-old bread. It soaks up the liquid and becomes moist and fresh again after baking.

What can you do with expired bread?

Stale bread recipes and tips

1. Revive your stale bread with water. Transform stale bread just sprinkle with water, then pop briefly in a warm oven.
2. Pizza toast.
3. Crispbreads.
4. Soufflé
5. Savoury breadcrumbs.
6. Bread stuffing.
7. Treacle tart.
8. Taramasalata.

Is bread pudding supposed to be wet or dry?

According to Pam, an overbaked bread pudding is one of the most common mistakes anyone can make. Soaking your bread sufficiently beforehand will help keep your bread pudding moist while it bakes.

Can you make bread pudding out of stale bread?

Classic bread pudding is the best example of leftovers and fridge staples that combine to make an amazing dish. What’s not to love about bread pudding? Made with leftover or stale bread and a simple mixture of eggs, milk, sugar, and flavorings, a variation of bread pudding can be served for just about any meal of the day.

What’s the best way to make custard bread pudding?

Pour egg mixture over bread. Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish. Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

How long does it take to make bread pudding?

Full of brown and white sugar, whipped cream, whole milk, cinnamon, and butter, this bread pudding is basically a baking dish full of warm, sweet, sticky goodness. It takes about 15 minutes to pull together and a little less than an hour to bake.

How long do you bake custard in the oven?

Turn bread over and let stand for 10 minutes longer, then push it down so it is covered by the egg mixture (do not break bread). Set pan in larger pan filled with water to 1/2-inch from top and cover with aluminum foil. Bake for 45-50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done, custard should be soft, not firm.