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Baked Batter Pudding

A simple baked pudding made from torn bread mixed with cheese or butter.

From an old cookbook · modernised transcription
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Baked Batter Pudding

Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Baked Batter Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Tear the bread into small pieces and place in a bowl.

  3. Add the cheese or butter to the bread.

  4. Mix well and pour into a greased baking dish.

Bake

  1. Bake for 30-40 minutes 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.

Photo for illustrative purposes only · Contact us to use it

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 + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

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

What each ingredient does

Bread
Forms the bulk and structure of the dish, holding its shape as it bakes.
Cheese or butter
Adds fat for richness and flavor, and helps the surface brown in the oven.

The step that matters

Bake until golden brown. Browning comes from Maillard reactions and fat in the surface. Underbaking leaves the top pale and soft, while overbaking dries out the bread.

“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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