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Discussion Overview
The thread discusses various methods for making apple bread pudding, particularly focusing on the use of different baking dishes, including the covered baker and a 9x13 dish. Participants share their experiences and seek advice on covering the dish during baking.
Discussion Character
- Anecdotal
- Opinion-based
- Exploratory
Main Points Raised
- One participant inquires about alternatives to the covered baker for making apple bread pudding, specifically asking about using a 9x13 dish.
- Another participant shares their experience of successfully making the pudding in a 9x13 dish covered with plastic wrap.
- Several participants express concern about using plastic wrap in the oven, with one suggesting aluminum foil as an alternative.
- One participant mentions making the recipe in the microwave using a round stone due to size constraints with the 9x13 dish.
- Another participant confirms that they have successfully cooked the pudding in the rectangular baker in the microwave.
- One participant recalls baking the pudding in a 350°F oven for about 45 minutes with good results.
Areas of Agreement / Disagreement
Views differ on the best method for covering the dish during baking, with some participants advocating for plastic wrap while others express concerns about its safety. There is no clear consensus on the best baking dish to use.
Contextual Notes
The discussion includes personal experiences with different baking methods and containers, reflecting a variety of approaches to preparing the apple bread pudding.
Who May Find This Useful
Participants in the consultant community looking for alternative baking methods or containers for apple bread pudding may find this discussion helpful.
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I think I might try aluminum foil.
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Jennie4PC said:
When you say "round stone" do you mean the deep dish baker? I'd really like to try this recipe, because it sounds great, but I don't have the new covered baker, so I need to figure out what I can substitute instead of that.
Also, has anyone tried doing this in the oven? If so, how (temp, time, which stone, any other modifications to recipe) and how did it turn out?
THANKS!
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Frequently Asked Questions
What is the difference between using the Covered Baker and a 9x13 pan for Apple Bread Pudding?
The main difference lies in the cooking method and moisture retention. The Covered Baker creates a steamy environment that helps keep the bread pudding moist and enhances the flavors, while a 9x13 pan allows for more evaporation, resulting in a firmer texture.
Can I use the Covered Baker for Apple Bread Pudding in the oven?
Yes, the Covered Baker is designed for oven use. It can withstand high temperatures and is perfect for baking dishes like Apple Bread Pudding, providing even cooking and moisture retention.
How does the cooking time differ between the Covered Baker and a 9x13 pan?
Cooking time may vary slightly; typically, the Covered Baker may require a bit longer due to its design, which traps steam. In contrast, the 9x13 pan may cook faster since it allows for more evaporation. It's important to check for doneness with a toothpick or knife.
Is there a difference in texture between the two methods?
Yes, using the Covered Baker usually results in a creamier and more custard-like texture, while the 9x13 pan tends to produce a denser and firmer bread pudding due to the increased evaporation during baking.
Which method is recommended for serving a larger group?
The 9x13 pan is generally more suitable for serving larger groups, as it provides more surface area and can easily be cut into squares for serving. The Covered Baker is better for smaller gatherings where you want to maintain moisture and flavor.
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