How to Store Bread Pudding

Bread pudding combines bread and a custard base for a rich dessert.

Bread pudding does not resemble the American version of pudding, which often connotes a smooth and creamy dairy dessert. Think of bread pudding as a casserole version of French toast, but served with a rich and creamy sauce on top instead of syrup. Basic recipes for bread pudding call for the baking of cubes of bread covered in a custard in the oven until the custard sets and the dish cooks through. Should the unlikely event occur that you have leftovers, or if you want to prepare the dessert a day in advance, proper storage of your bread pudding will ensure it tastes just as good the second time as it did the first.

Things You'll Need

• Bread pudding
• Bread pudding sauce
• Plastic wrap or aluminum foil
• Air tight containers

Instructions

1. Prepare the bread pudding up until baking. Cover the baking dish with a piece of plastic wrap or aluminum foil and refrigerate overnight. Uncover and bake as directed by the recipe.

2. Divide leftover bread pudding into individual servings, one serving per air tight container. Store bread pudding sauce in a separate container.

3. Cover the containers of bread pudding and the container of sauce and place into the refrigerator to up to two days. Reheat the leftover bread pudding in the microwave on high power for three minutes or serve cold.

Tips & Warnings

• Avoid freezing bread pudding as Delicious Living magazine notes that custard-based dishes do not freeze well.

References

• Better Homes and Gardens: Pumpkin Bread Pudding
• Reader's Digest:: Breakfast Bread Pudding
• Kansas State University: Bread Pudding
• Delicious Living Magazine: How to Freeze Leftovers

Resources

• Carnegie Melon University: Bread Pudding Recipes