Bread pudding is a delicious dessert that combines day-old bread with milk, eggs, and other tasty ingredients to make a creamy, comforting treat. However, sometimes bread pudding can turn out too wet and watery instead of having the proper custard-like consistency. There are a few common reasons why your bread pudding may end up soggy and watery.
Using Too Much Liquid
The most common cause of watery bread pudding is using too much liquid in the recipe. Bread pudding derives its texture from soaked bread cubes absorbing custard. If there is too much milk, cream, or other liquid in the custard mixture, the bread cubes will become completely saturated and start leaking moisture. This leads to a loose, wet texture instead of rich and creamy.
Most bread pudding recipes call for around 4 cups of dairy liquid to 6-8 cups of cubed bread. If you accidentally added extra milk or cream beyond what the recipe stated, this could definitely cause wateriness. Likewise, if you eyeballed the amounts instead of precisely measuring, you may have inadvertently tipped the balance towards too much liquid and not enough bread.
To prevent watery pudding in the future, be sure to precisely measure your ingredients based on the recipe directions. Don’t eyeball the amounts or guesstimate. Use measuring cups and spoons to carefully portion out the correct amounts of liquid and bread called for.
Using Very Moist Bread
Even if you follow the recipe perfectly, the specific type of bread you use can also impact the moisture level of the finished dish. Very soft and moist breads like Hawaiian sweet rolls, brioche, or challah will soak up a lot more custard than firmer loaves like French or Italian bread.
The added moisture content from soppy bread may throw off the ideal ratio and lead to watered down pudding. For best results, opt for bread with a tighter crumb structure and minimal air pockets, like French baguettes or rustic Italian loaves. These breads won’t absorb as much liquid so the pudding retains the right thick, scoopable texture.
Not Draining the Bread Properly
Before mixing liquid and bread together, most recipes instruct you to cube the bread, then let it sit out to partially dry and stale. This step is important to remove excess moisture from the bread before adding the custard. If you skip this drying step, the bread retains all its natural moisture which gets released into the pudding as it bakes.
Make sure to cube or tear your bread into bite-sized pieces, then spread out on a baking sheet. Allow the cubes to sit out at room temperature for at least 30-60 minutes before assembling and baking the pudding. Rotate and stir the bread a few times so all sides are exposed to air. The cubes should be slightly dried out on the exterior but not rock hard.
Not Baking Long Enough
The final baking time is also essential for properly setting the custard and thickening the pudding. Underbaked pudding will still be quite loose and jiggly in the middle. Make sure to bake the pudding until the center no longer jiggles when gently shaken and has puffed slightly. An instant-read thermometer inserted in the center should register around 170-180°F.
Check the pudding a few minutes before the recommended baking time to monitor doneness. Ovens vary, so your specific pudding may need a little more or less time. Err on the side of slightly overbaking versus underbaking for a properly set pudding with the right consistency.
Incorrect Pan Size
Using too large of a baking dish can also lead to watery, unevenly baked pudding. Having the pudding spread out too shallow rather than mounded higher means the inside may not get hot enough to fully set. Opt for a pan sized close to the recipe’s recommendation, such as an 8-inch square or round baking dish.
If baking one large pudding, you can also divide between multiple smaller ramekins which may help the pudding bake more evenly. Grease the pan(s) well so the pudding doesn’t stick from overbaking.
Substituting Ingredients
Swapping out the dairy products or eggs in a bread pudding recipe can change the moisture balance and texture. For example, swapping whole milk for skim will produce a looser pudding. Substituting water or milk alternatives like almond milk will also alter the consistency.
Likewise, using fewer eggs than the recipe calls for means less custard thickening power. The pudding relies on eggs for structure when heated. Wait to experiment with ingredient subs until you are very familiar with how a recipe should turn out.
Incorrect Resting Time
After baking, bread pudding needs a resting period for the moisture to evenly distribute and the texture to set. If you dig in too quickly while the center is still very hot, the pudding will seem loose and wet. Let the pudding cool for about 30 minutes before serving. Covering it as it cools prevents the top from drying out.
For even better moisture distribution, refrigerate the completely cooled pudding overnight before serving. The chilled pudding firms up and allows the custard to fully permeate the bread.
Conclusion
With a few tweaks to your technique and ingredients, you can diagnose the root cause of watery bread pudding. Balancing the right amounts of dry and moist ingredients, properly preparing the bread, and baking at the right temperature will help you achieve the perfect spongy yet creamy texture. Pay close attention to recipe details and only make one adjustment at a time as you hone your ideal bread pudding consistency.
Tips for Fixing Watery Bread Pudding
- Precisely measure ingredients – don’t overdo liquids
- Use firmer, drier bread types like French or Italian
- Allow bread cubes to stale before adding custard
- Bake until fully set and puffed in the center
- Use recommended baking dish size
- Don’t substitute without adjusting other ingredients
- Let cool 30+ minutes before serving
Common Bread Pudding Recipe Ratios
| Ingredient | Typical Amount |
|---|---|
| Bread cubes | 6-8 cups |
| Milk or cream | 4-6 cups |
| Eggs | 3-5 eggs |
| Sugar | 1/2 – 1 cup |
| Spices and extracts | 1-2 tsp (vanilla, cinnamon etc) |
Typical Baking Process for Bread Pudding
- Cube or tear bread into bitesized pieces
- Spread out on baking sheet and allow to dry for 30-60 minutes
- Whisk together dairy, eggs, sugar, and spices
- Gently fold dried bread cubes into liquid mixture
- Pour into greased baking dish, pressing down lightly if needed to submerge
- Bake at 325-350°F until puffed and set, around 45-60 minutes
- Let cool for at least 30 minutes before serving
Common Causes of Watery Bread Pudding
Too Much Liquid
Overmeasuring milk, cream, eggs, or other liquids throws off the ratio and saturates the bread.
Very Moist Bread Type
Soft bread like brioche soaks up more liquid than firmer loaves.
Not Draining Bread First
Skipping the step of staling the bread means all the natural moisture stays in.
Underbaked Pudding
Pudding needs to bake until fully set and puffed to thicken properly.
Large Pan Size
A pan that’s too big results in a thin layer that can’t properly set.
Ingredient Substitutions
Subbing milk for cream or fewer eggs changes the delicate balance.
Eating Too Soon
Pudding needs to cool and rest for moisture to distribute.
Tips for Using Up Leftover Bread in Pudding
Bread pudding is the perfect recipe for using up leftover bread that’s gone stale. Here are some tips for putting those extra bread heels and ends to delicious use:
- Cut or tear bread into 1-inch cubes for even soaking and baking.
- Let cubes sit out on a baking sheet overnight to fully dry out.
- Mix and match different bread varieties like French, rye, whole wheat, white, etc.
- Complement bread flavor with add-ins like chocolate, fruit, nuts, spices.
- For a denser texture, use wheat or multigrain breads.
- Drizzle leftover pudding with caramel, chocolate, or fruit puree.
- Store cooled pudding in the refrigerator up to 4 days.
- Stir in a splash of milk if reheating leftover pudding.
Creative Flavor Ideas for Bread Pudding
Bread pudding lends itself well to creative twists and flavors. Try out some of these fun combinations:
Fruit Bread Puddings
- Banana bread pudding
- Strawberry rhubarb bread pudding
- Peach and almond bread pudding
- Pineapple coconut bread pudding
- Apple cinnamon bread pudding
- Cherry chocolate chunk pudding
- Mango lime pudding
Decadent Bread Puddings
- Nutella brownie bread pudding
- S’mores bread pudding
- Cookies and cream pudding
- Butterscotch pudding with brown sugar and pecans
- Chocolate chunk and sea salt pudding
- Tiramisu bread pudding
Savory Bread Puddings
- Bacon, cheddar and green onion bread pudding
- Jalapeno corn bread pudding
- Sausage, kale and fontina bread pudding
- Caramelized onion, mushroom and goat cheese pudding
- Southwestern bread pudding with corn, beans and peppers
The possibilities are endless when it comes to flavorful bread puddings! Let your creativity run wild.