Composition of Bread Pudding

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 + flourtop 14% of all pairs
   Smell alikelow
   Cooked together78,219 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Sugar + flourtop 15% of all pairs
   Smell alikemoderate
   Cooked together92,116 recipes

   Shared aroma: phenylacetaldehyde (hawthorne, honey).

5. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bread

Forms the body of the pudding and soaks up the milk to become soft.

Milk

Softens the bread and provides the liquid that sets into a custard.

Eggs

Bind the mixture and set it into a tender, sliceable custard when baked.

Sugar

Adds sweetness and helps the top brown during baking.

Flour

Thickens the mixture slightly so it holds together as it bakes.

The step that matters