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Bread Hasty Pudding

Bread hasty pudding is a thickened milk and bread mixture cooked with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and bread 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 ↓

Bread Hasty Pudding

Ingredients

Directions

  1. Heat the milk in a pot until it is scalding hot.

  2. Add grated bread until the mixture is the thickness of common hasty pudding.

  3. Beat the egg yolks with salt and set aside a few spoonfuls of milk to mix with them.

  4. Stir the egg mixture into the bread mixture and cook over low heat for 2-3 minutes.

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. Milk + breadtop 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Grated bread
Thickens the milk into a soft, spoonable pudding body.
Egg yolks
Add richness and help thicken the mixture as they cook gently.
New milk
Forms the liquid base that the bread swells into and sets.

The step that matters

Stir the egg mixture into the bread mixture and cook over low heat. Egg yolks thicken when heated gently but can curdle or turn grainy if the heat is too high. Low heat and steady stirring keep the pudding smooth.

“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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