Bread pudding is a delicious dessert made from day-old bread, milk, eggs, and other ingredients. It’s often served warm with a sweet sauce or topping. But since bread pudding contains dairy and eggs, it’s important to store it properly to prevent bacterial growth and foodborne illness.
What is Bread Pudding?
Bread pudding is a bread-based dessert made by soaking bread in a milk-egg mixture (custard) and then baking it. The basic ingredients are:
- Bread – Typically day-old or stale bread is used. French bread, challah bread, brioche, and croissants are common choices.
- Milk – Whole milk or cream provides moisture and richness.
- Eggs – Eggs help bind the pudding and add protein.
- Sugar – White granulated sugar, brown sugar, or maple syrup sweetens the custard.
- Spices – Cinnamon, nutmeg, vanilla, etc add flavor.
- Fruits, nuts, chocolate – Raisins, dried cranberries, chopped apples, pecans, chocolate chips, etc. can provide mix-ins.
The bread is cut into cubes and layered in a baking dish. The custard is poured over and allowed to soak in before baking. Bread pudding is baked until set and lightly browned. It can be served warm, at room temperature, or chilled.
Can Bread Pudding Be Left Out?
Bread pudding should not be left out at room temperature for more than 2 hours. The USDA recommends discarding perishable foods that sit out between 40°F and 140°F for over 2 hours. This is the “danger zone” where bacteria can quickly multiply.
After sitting out too long at room temperature, bread pudding could become unsafe to eat. The egg-based custard along with the moist bread provides ideal conditions for bacterial growth. Even if it looks and smells fine, harmful pathogens could be present.
Risk Factors
Certain factors can increase the risk of food poisoning with bread pudding:
- Using dairy products like whole milk, half and half, or heavy cream for the custard
- Adding fresh fruit as a mix-in
- Serving warm instead of chilled
- Leaving sitting out for over 2 hours
- Letting it remain in the “danger zone” of 40° to 140°F
Harmful Bacteria
If contaminated and mishandled, bread pudding can allow dangerous bacteria to multiply to unsafe levels. Bacteria that can contaminate bread pudding include:
- Salmonella – Raw eggs may contain Salmonella which can cause diarrhea, fever, vomiting.
- E. coli – Raw dairy products or contaminated fruit can harbor E. coli, causing bloody diarrhea and dehydration.
- Staphylococcus aureus – Bacteria from people’s skin can contaminate food and produce toxins leading to vomiting.
- Listeria – Listeria causes serious illness in pregnant women, newborns, elderly.
- Bacillus cereus – Spores produce toxins that cause vomiting and diarrhea.
Proper food safety techniques reduce the risk of these bacteria contaminating your bread pudding.
How Long Can Bread Pudding Stay Unrefrigerated?
Bread pudding should not sit out at room temperature for longer than 2 hours. Here are some general food safety guidelines for bread pudding:
- Bread pudding should be refrigerated within 2 hours of being prepared if not being served immediately.
- Leftover bread pudding should be refrigerated in shallow containers within 1 hour after serving.
- Refrigerate bread pudding in the back of the fridge at 40°F or below.
- Only leave bread pudding at room temperature for up to 2 hours for serving.
- Discard bread pudding left out >2 hours. Do not reheat or taste.
Proper refrigeration at 40°F or below prevents bacterial growth. The cool temperature helps limit the multiplication of pathogens and slows down chemical changes in the food.
Hot Bread Pudding
Freshly baked bread pudding straight out of the oven can be held at room temperature for up to 2 hours before the quality deteriorates. After this time, the texture becomes soggy and unappealing. But for food safety, hot bread pudding should not sit out for over 2 hours before refrigerating or freezing.
Room Temperature Bread Pudding
Fully-cooked bread pudding that has cooled to room temperature has a 2-hour window before refrigeration is required. Keep the kitchen area under 70°F. Discard room temperature bread pudding left out more than 2 hours.
Refrigerator Bread Pudding
For storage in the refrigerator, bread pudding should be placed in shallow containers to allow rapid cooling. Refrigerate within 2 hours of preparation. Use within 3-4 days.
Frozen Bread Pudding
Freezing is ideal for longer term storage of bread pudding. Allow it to cool completely before freezing in air-tight containers. Freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating Bread Pudding Safely
When reheating refrigerated bread pudding, follow these guidelines:
- Only reheat bread pudding that has been continuously refrigerated or frozen.
- Reheat to an internal temperature of 165°F.
- Bring room temperature pudding to 165°F within 2 hours.
- Reheat pudding thoroughly until hot and steaming.
- Only reheat bread pudding once.
Microwave, stovetop, and oven heating can all be used to safely reheat bread pudding to 165°F. Using a food thermometer helps ensure you reach above this temperature to kill bacteria.
How to Tell if Bread Pudding is Bad
Here are signs that bread pudding has gone bad and needs to be thrown out:
- Mold growth – fuzzy spots or slimy residue on the surface
- Off odor – sour, rotten, or unusual smell
- Change in color – unnatural colors like green, blue, black
- Odd textures – extremely dry, mushy, or slimy
- Expired – stored past recommended shelf life
Trust your senses – if bread pudding looks, smells or tastes off, err on the side of caution and discard it. Do not taste food that you suspect has spoiled.
Food Safety Tips
Follow these food safety practices when making and handling bread pudding:
- Wash hands, utensils, and surfaces before and during preparation.
- Use pasteurized eggs and dairy products.
- Cook bread pudding to an internal temperature of 160°F.
- Refrigerate within 2 hours, or 1 hour if temperature is over 90°F.
- Divide into shallow containers for quick cooling.
- Only leave out up to 2 hours on serving day.
- Label storage containers with date.
- Store leftovers for 3-4 days in the fridge.
- Freeze extras for longer storage.
Practicing proper food handling and storage helps prevent bread pudding from becoming unsafe to eat.
Frequently Asked Questions
Can you get sick from old bread pudding?
Yes, you can get sick from eating bread pudding that is outdated or has been left out too long. Harmful bacteria like Staph, Salmonella, Listeria, or E. coli can grow and cause food poisoning. Always discard bread pudding that is past the recommended storage times.
Can bread pudding be left out overnight?
No, do not leave bread pudding sitting out overnight. Refrigerate within 2 hours, or 1 hour if the room is over 90°F. The combination of eggs, milk, and bread makes an ideal environment for dangerous bacterial growth when left overnight at room temperature.
How long does bread pudding last unrefrigerated?
Bread pudding should not be left unrefrigerated for longer than 2 hours. After sitting out for more than 2 hours at room temperature, bread pudding enters the “danger zone” of 40°F – 140°F where bacteria multiply quickly. For food safety, refrigerate within 2 hours.
Can you reheat bread pudding twice?
It is not recommended to reheat bread pudding more than once. Reheating allows bacteria that may be present to grow again. Only reheat refrigerated bread pudding once to 165°F. After reheating, consume immediately or refrigerate leftovers.
Conclusion
Bread pudding is a tasty dessert, but it requires refrigeration for food safety. Leftover and freshly baked bread pudding should not sit at room temperature for longer than 2 hours before being refrigerated or frozen. Reheat refrigerated bread pudding only once to 165°F. Check for signs of spoilage before eating, and follow good food hygiene practices in the kitchen. Refrigerating bread pudding promptly, and reheating it thoroughly will keep this dessert safe to enjoy.