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Dessert

Chocolate Bread Pudding

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

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

Prepare

  1. Scald the milk.

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

Make and bake

  1. Add the sugar, salt, and beaten egg to the mixture.

  2. Let the mixture stand for 1 hour.

  3. 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
Soak up the warm milk and form the soft body of the pudding.
Milk
Provides the liquid that moistens the bread and sets with the egg.
Egg
Binds the mixture and sets during baking to give the pudding its structure.
Sugar
Adds sweetness and balances the bitterness of the chocolate.
Chocolate
Adds chocolate flavor and a rich color to the pudding.

The step that matters

Bake until slightly firm. Egg proteins set as the pudding heats. Overbaking tightens them further, which squeezes out moisture and makes the pudding dry and rubbery. Pull it from the oven while it still has a slight wobble.

“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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