Bread pudding is a classic dessert made by soaking bread in a custard mixture and then baking it. The key ingredients are bread, milk, eggs, sugar, spices, and sometimes extras like raisins, nuts, or chocolate chips. While bread pudding is often served warm right after baking, any leftovers need to be handled properly for safety and quality. So should bread pudding be refrigerated?
Quick Answer
Yes, leftover bread pudding should always be refrigerated. Like any food containing eggs and dairy, bread pudding is prone to bacterial growth if left out at room temperature. Refrigeration is necessary to keep the bread pudding fresh and extend its shelf life. Cover and refrigerate any remaining bread pudding within 2 hours after baking. Use within 3-4 days for best quality.
Explaining the Need to Refrigerate Bread Pudding
There are a few reasons why bread pudding requires refrigeration:
It Contains Eggs
Most bread pudding recipes call for eggs, usually around 2-4 eggs per batch. Eggs are highly perishable and susceptible to bacterial growth when not kept at proper temperatures. Salmonella and other foodborne pathogens can multiply quickly in eggs and egg-rich foods left out too long. Refrigeration is necessary to slow this growth and prevent possible food poisoning.
It Contains Dairy
Standard bread pudding also contains dairy products like milk, cream, and/or butter. Like eggs, dairy products provide the ideal environment for dangerous pathogen growth when kept at room temperature too long. The refrigerated environment helps keep bacteria in check for safer consumption.
The Bread Soaks Up Moisture
As the bread soaks and absorbs the custard mixture, it becomes even more vulnerable to moisture-loving microbes. The saturated bread offers the ideal conditions for rapid bacteria growth. Refrigeration provides the dry, cool environment needed to stall that growth.
It Has High Nutrient Content
Pathogenic microorganisms thrive on the ample proteins, carbohydrates, and sugars found in bread pudding. Leaving the dessert out too long allows those microbes to rapidly multiply to dangerous levels. Refrigeration deprives them of the ideal warmer conditions for fast growth.
The Baked Texture Stales Faster
Like many baked goods, bread pudding dries out and becomes stale faster when left at room temperature. The refrigerated environment helps lock in moisture and preserve the soft, creamy texture.
How Long Can Bread Pudding Sit Out?
Bread pudding should not sit out at room temperature for longer than 2 hours. Similar to egg dishes like quiche or casserole, bread pudding enters the “danger zone” between 40°F-140°F when left out too long. In this temperature range, bacteria can multiply up to 10 times faster. To limit this growth, bread pudding should go straight from the oven into the fridge within 2 hours, or be kept warm until serving.
At Room Temperature
Leaving freshly baked bread pudding out at room temperature for longer than 2 hours can allow bacteria levels to reach unsafe levels. Storing it out any longer than this should be avoided.
On the Counter Overnight
Letting bread pudding sit out overnight is very unsafe. The combination of time and warmer air temperature provides ideal conditions for microbes to grow exponentially to dangerous amounts. Bread pudding left overnight has a high risk of causing food poisoning.
In the Oven
While turning off the oven may seem like a logical way to store leftover bread pudding, oven temperatures actually cool very slowly. The cooling oven will likely keep the bread pudding in the danger zone for too long. Refrigeration is a must after 2 hours.
On the Stovetop
Sitting on the stovetop allows the bread pudding to stay warm and promote continued bacteria growth. It should go straight into the fridge within 2 hours after baking.
How to Store Leftover Bread Pudding
Follow these tips for safely storing bread pudding:
- Let the bread pudding cool slightly before refrigerating, about 30 minutes.
- Transfer to a clean airtight container, bowl, or zip-top bag.
- Make sure bread pudding is covered or wrapped well to prevent drying out.
- Refrigerate within 2 hours after baking.
- Use leftover bread pudding within 3-4 days.
- Do not freeze bread pudding with custard; it causes texture issues.
- Reheat refrigerated bread pudding thoroughly until hot, at least 165°F.
How Long Does Bread Pudding Last In the Fridge?
Properly stored bread pudding will keep fresh in the refrigerator for 3-4 days. The bread may get a little drier and soggier, but it will remain safe to eat within this time frame. Discard any bread pudding that is older than 4 days for food safety.
signs bread pudding has gone bad:
- Moldy spots
- Shriveled, dried out appearance
- Off odor
- Likely unsafe to eat after 4 days
Can You Freeze Bread Pudding?
Freezing does not work well for custard-based bread puddings. The high egg content causes the texture to become grainy and watery when thawed. For best results:
- Do not freeze puddings with an egg custard base.
- Freeze up to 4 days in the refrigerator.
- Freeze puddings without custard or eggs for 1-2 months.
- Thaw in the refrigerator before eating.
Conclusion
Bread pudding should always be refrigerated within 2 hours after baking to prevent bacterial growth. Like other egg and dairy-based foods, bread pudding can grow dangerous levels of pathogens when left out too long at room temperature. Cover and store leftovers in the refrigerator and use within 3-4 days for the best taste and safety. With proper refrigeration, bread pudding remains a delicious dessert you can safely enjoy for days to come.