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Dessert

Sweet Breads

Fried bread coated in beaten eggs and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sweet Breads

Ingredients

Directions

Prepare the bread

  1. Parboil the bread.

  2. Place the bread in cold water for 10 minutes.

  3. Drain the bread using a towel.

  4. Split the bread in halves.

Coat and fry

  1. Dip each half in beaten eggs.

  2. Coat each half with fine bread crumbs.

  3. Fry in hot lard or butter until golden brown.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Bind the bread crumb coating so it adheres to the bread while frying.
Fine bread crumbs
Form a crisp, golden coating that browns when fried.
Lard or butter
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Frying in hot lard or butter. If the fat is not hot enough, the coating absorbs fat and turns greasy rather than crisping. Hot fat sets the egg and crumbs quickly, forming a crust that browns evenly.

“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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