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Bread pudding should only curdle if something acidic was added to the custardy mixture before it was baked. "Something acidy" includes lemon juice, alcohol, juice leaching out of fruit etc... (Milk, when heated and then an acid is added, will seperate into curds and whey. This is how ricotta is made).
It is also possible that it is overcooked/cooked on too high a temperature. (Some chefs suggest the bain-marie in the oven method for cooking bread puddings).
Wiki User
∙ 11y ago
Wiki User
∙ 16y agotoo high of a temperature causes curdling. lower the temperature.
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