Store leftover bread pudding in an airtight jar in the refrigerator for up to 5 days for the best results. For longer-term storage, bread pudding can also be frozen for up to three months.
If you haven't yet added any additional sauce (such as custard), wait until you're ready to consume the pudding. It's fine to preserve bread pudding in sauce, but the dish will have a distinct mushy feel when you come to eat it later. Storing the pudding without the sauce has the reverse effect since the bread will dry out with time. However, this is a longer process than the pudding becoming soggy, and it is also simple to correct by adding sauce later.
In Refrigerator
1. If you just made the bread pudding, make sure it has completely cooled.
2. Drain any excess sauce, such as custard or cream.
3. Store the bread pudding in a well-sealed container.
4. The bread pudding can keep in the refrigerator for up to 5 days. However, for the greatest results, use the dish within 2 days, when moisture loss would be less visible.
The more compact the container, the better, as this will help keep the meal from turning stale too soon. Cover the bread pudding with plastic wrap if desired. The more air contact protection you provide, the less dry the pudding will become.
In Freezer
Bread pudding freezes well if it hasn't already been drowned in a sauce. It is not recommended to freeze bread pudding with sauce because it will result in a sludgy, sloppy meal. If you have any leftover sauce, keep it in a separate container.
1. Before freezing the bread pudding, make sure it has completely cooled.
2. Drain any excess sauce, such as custard or cream.
3. Divide the bread pudding into individual servings. If you don't want to consume the leftovers all at once, this will come in handy. (optional)
4. Wrap the bread pudding in plastic wrap twice.
5. Freeze the wrapped bread pudding in an airtight container or bag. By doing so, freezer burn is avoided and the moisture in the pudding is preserved.
6. After freezing, use the bread pudding within 3 months.
Place the frozen pudding in the refrigerator overnight to thaw. Stick a knife or skewer into the centre of it to see if it's fully thawed. Bring the pudding to room temperature before reheating it once it has totally defrosted. Don't be concerned if it becomes a little hard; this is a common side effect of freezing it. When you reheat it and add a sauce, it will soften up again. Custard and ice cream work well together. Consume the bread pudding within 24 hours after thawing and do not re-freeze.
