Can you use powdered sugar instead of granulated in a bread pudding and what is the measurement comparison?

While you can technically use powdered sugar instead of granulated sugar in bread pudding, it's not typically recommended due to the differences in their properties and the effect it can have on the final product. Granulated sugar is the standard choice for baking bread pudding because of its larger, more uniform crystals that dissolve evenly and provide a consistent sweetness. Powdered sugar, on the other hand, is finely ground with cornstarch added to prevent clumping, making it less desirable in recipes that rely on the structure and texture of granulated sugar.

If you decide to substitute powdered sugar for granulated sugar in a bread pudding recipe, you will need to make some adjustments to account for the differences in sweetness and consistency. Here are the key points to consider:

1. Reduced Sweetness: Powdered sugar is typically sweeter than granulated sugar due to its finer texture and the presence of cornstarch. To achieve a similar level of sweetness, you will need to use about 20-25% less powdered sugar than granulated sugar.

2. Additional Liquid: Substituting granulated sugar with powdered sugar can result in a drier texture due to the cornstarch content in powdered sugar. To compensate for this, you may need to increase the amount of liquid in the recipe by about 10-15% to ensure the bread pudding remains moist.

3. Loss of Structure: Powdered sugar may not contribute the same structure to the bread pudding as granulated sugar. Granulated sugar helps provide a slight crunchy texture and crisp topping, while powdered sugar may result in a softer texture overall.

4. Mixing Technique: Powdered sugar tends to clump more easily than granulated sugar. To avoid lumps in your bread pudding, be sure to whisk the powdered sugar with the other dry ingredients until fully incorporated before adding liquids.

5. Taste and Texture Differences: Using powdered sugar instead of granulated sugar can result in a slightly different taste and texture, as powdered sugar has a smoother, almost velvety feel. This difference may or may not be noticeable or desirable depending on your preferences.

It's important to note that any baking substitutions can affect the final outcome and flavour profile of your bread pudding. If you're experimenting with powdered sugar as an alternative, be prepared for possible variations in texture, sweetness, and overall taste.