Bread Pudding

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TheBeachHouse

TheBeachHouse

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has anyone ever served bread pudding for breakfast? I love bread pudding. Does anyone else?
Hubby just got his food handlers' cert, so we are looking at adding hot food to the buffet.
any reaction to the idea of bread pudding? or is it best to stick with pancakes and scrambled eggs?
 
Of course...but it usually has another name. "Blueberry Surprise French Toast" or Peachy Baked French Toast...but why not just say Yummy Bread Pudding.. I LOVE IT!
So many varieties and so many ways to make it..just change up the additions. But I thought you could only do continental breakfasts?
 
we could only do continental until he got his license. we still are only doing buffet, but he is now certified to do hot dishes as well as baked and cold.
 
So you looked into it and that was it, great! Have some fun, I know you will. You will be a step above the other B&B's if you serve hot food then. Congrats!
 
Joey Bloggs said:
So you looked into it and that was it, great! Have some fun, I know you will. You will be a step above the other B&B's if you serve hot food then. Congrats!.
Click to expand...
Joey Bloggs said:
So you looked into it and that was it, great! Have some fun, I know you will. You will be a step above the other B&B's if you serve hot food then. Congrats!
Click to expand...
Thanks. We have a few that do hot breakfast on demand. But most do muffins and cereal like we do. I think hot food on the weekends will make us more competitive. And I like to cook!
 
Bread pudding is great! Guests love it. I make a chocolate version that is just yum!
If you can make it in small ramekins it might work out better, plus cook faster.
 
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
 
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
 
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
It is English Muffin Bread but English muffins will work - shred them into bits or small pieces and mix it up the night before so it will soak good to soften them. If it looks a bit dry, just add a splash of milk and mix before baking. I only do EASY breakfasts. The Baked Pineapple toast is another easy to do and goes a long way for many guests. Again, scut work can be done night before to make life easier in the morning.
 
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
 
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
I'll check with him on that. Good point.
Thanks for the tips.
Thanks everyone!
I really wish I were there so I could make awesome breakfasts every day. But I'm only there for breakfast on the weekends.
 
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
 
Jon Sable said:
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
.
Click to expand...
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.
 
Jon Sable said:
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
.
Click to expand...
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Nope no overnight eggs dishes.
 
I serve "Stuffed French Toast" every Sunday. It's basically a bread pudding with an Apple/Brandy Sauce they can put on top. This is the main dish ( I serve buffet style), but they also get miniature baked eggs, bacon, and then fruit/yogurt/etc.
 
TheBeachHouse said:
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
I'll check with him on that. Good point.
Thanks for the tips.
Thanks everyone!
I really wish I were there so I could make awesome breakfasts every day. But I'm only there for breakfast on the weekends.
.
Click to expand...
why not just save the special breakfasts for the weekend then? he probably has enough to do if on his own.
 
Joey Bloggs said:
Jon Sable said:
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
.
Click to expand...
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Nope no overnight eggs dishes.
.
Click to expand...
Joey Bloggs said:
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Nope no overnight eggs dishes.
Click to expand...
DH confirmed this when I mentioned your caution to him. Yep. Oh well.
 
Madeleine said:
Jon Sable said:
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
.
Click to expand...
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.
.
Click to expand...
Madeleine said:
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.
Click to expand...
DH's words, "It's frowned upon."
 
EmptyNest said:
TheBeachHouse said:
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
I'll check with him on that. Good point.
Thanks for the tips.
Thanks everyone!
I really wish I were there so I could make awesome breakfasts every day. But I'm only there for breakfast on the weekends.
.
Click to expand...
why not just save the special breakfasts for the weekend then? he probably has enough to do if on his own.
.
Click to expand...
EmptyNest said:
why not just save the special breakfasts for the weekend then? he probably has enough to do if on his own.
Click to expand...
That's what we do and we've even mentioned it on the menu in the rooms.
 
TheBeachHouse said:
Madeleine said:
Jon Sable said:
Madeleine said:
TheBeachHouse said:
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great..
Click to expand...
gillumhouse said:
I posted a Bread Pudding recipe on the recipe page. The scut work is done the night before and jut add fruit in the morning, put in a baking dish (I used glass 8x8 or 9x13 depending on number of guests so could serve in the dish) for 30 minutes at 350. I serve it with vanilla yogurt or maple syrup. It is a great way to use up old bread. OLD bread works best. When I did dinners, the second loaf of French bread was automatically going to be bread pudding the next morning.
Blueberries or chopped peaches in it are great.
Click to expand...
I see you use leftover English muffins. I was kind of hoping that would work. We set out English muffins every day and they are a big hit, but we do get a lot of leftovers.
.
Click to expand...
If dh just took ServSafe then he was probably told you can't set up egg dishes overnight. It's too bad because it really has to soak in to be good.
Depending on what time you're going to make this and what time it will be served you might be able to do it in the morning.
Frankly, we've never had a problem with setting this up overnight in a coveted dish in the fridge.
We use it as a starter rather than the meal.
.
Click to expand...
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
.
Click to expand...
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.
.
Click to expand...
Madeleine said:
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.
Click to expand...
DH's words, "It's frowned upon."
.
Click to expand...
TheBeachHouse said:
Madeleine said:
Jon Sable said:
Seriously? Overnight in the fridge and ServSafe said you can't do it?
If you want to "rush" the soak, you can simply put the dish into a vacuum sealer bag and seal. It will be soaked in a jiffy.
Click to expand...
Some classes say no, some never mention it. It's more because of concern that it won't be refrigerated properly.
Click to expand...
DH's words, "It's frowned upon."
Click to expand...
Those are fine to do, just use an instant read thermometer and make sure the middle reaches 145 degrees
 

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