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Dessert

Chocolate Bread Pudding

A pudding made from bread crumbs, sugar, milk, salt, egg, and melted chocolate, baked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Chocolate Bread Pudding

Ingredients

Directions

Make the custard base

  1. Scald the milk.

  2. Break the bread into small pieces and pour the scalded milk over it.

  3. Add the sugar, salt, and beaten egg, and mix well.

Rest and bake

  1. Let the mixture stand for 1 hour.

  2. Bake until slightly firm.

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. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

  5. 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

Bread crumbs
Absorb the hot milk and form the soft, spoonable body of the pudding.
Milk
Provides the liquid that softens the bread and keeps the pudding moist.
Egg
Sets as the pudding bakes, giving it structure and a custard-like texture.
Sugar
Adds sweetness and balances the bitterness of the chocolate.
Chocolate
Adds chocolate flavor and richness to the pudding.

The step that matters

Bake until slightly firm. The egg proteins set as the pudding heats. Stopping while it is still slightly soft keeps it moist and smooth, while overbaking makes the egg tight, grainy, and dry.

“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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