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Fried Bread Pudding

A fried bread pudding made by soaking stale bread in milk and eggs, then frying and serving with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Fried Bread Pudding

Ingredients

Directions

Prepare the bread

  1. Cut the stale bread into slices.

  2. Beat the eggs in a bowl, then stir the eggs into the milk.

  3. Dip the bread slices into the milk and egg mixture.

  4. Layer the dipped slices in a dish, one on top of another, and let them stand for 1 hour.

Fry and serve

  1. Heat oil in a pan and fry the bread slices until they are light brown.

  2. Serve with pudding sauce or syrup.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Bread + saucetop 22% of all pairs
    Smell alikelow
    Cooked together4,934 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + saucetop 29% of all pairs
    Smell alikelow
    Cooked together3,759 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Stale bread
Its dry, open crumb soaks up the egg and milk custard without falling apart.
Eggs
Set when cooked, binding the soaked bread and giving the pudding its structure.
Milk
Provides the liquid that soaks into the bread and keeps the interior moist.
Oil
Conducts heat for frying, browning the outside of the soaked slices.

The step that matters

Frying the soaked slices. The slices are wet and heavy with custard, so the oil must be hot enough to brown the outside quickly. If the oil is too cool, the bread absorbs more fat and turns greasy and soggy before the surface sets.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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