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Boiled Bread Pudding

A boiled pudding made from grated stale bread soaked in milk and mixed with egg yolks.

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 ↓

Boiled Bread Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

  1. Soak the grated bread in hot milk for 1 hour in a covered basin.

  2. Beat in the yolks of the eggs until well combined.

  3. Transfer the mixture to a covered basin tied in a cloth.

Cook and serve

  1. Place the basin in boiling water and cook for 30 minutes.

  2. Serve with salt or sugar, and add Sherry for flavor if desired.

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. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  4. Bread + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together682 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  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

Stale bread
Forms the body of the pudding and soaks up the milk to set a soft, tender texture.
Hot milk
Softens the bread and provides the moisture that makes the pudding custard-like.
Egg yolks
Bind the mixture and help it set into a rich, smooth custard when cooked.

The step that matters

Place the basin in boiling water and cook for 30 minutes. The pudding is cooked gently in steam-like water heat rather than direct fire. If the water stops boiling or the basin sits in a weak simmer, the eggs may not set fully, leaving a loose, wet center.

“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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