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Dessert

Bread Pudding

A custard-like dessert made by soaking bread crumbs in milk, butter, sugar, eggs, and nutmeg, then boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Bread Pudding

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Bread Pudding

Ingredients

Directions

Prepare the base

  1. Pour boiling milk over the bread crumbs.

  2. Let the mixture cool.

  3. Beat the mixture with butter and sugar until fine.

  4. Add grated nutmeg and eggs.

  5. Beat the mixture for 30 minutes.

Cook and serve

  1. Tie the mixture in a cloth.

  2. Boil the mixture for 1 hour.

  3. Optionally, add currants.

  4. Serve with white wine sauce.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Currant + white winetop 14% of all pairs
    Smell alikelow
    Cooked together276 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 crumbs
Absorb the hot milk and form the body of the pudding.
Eggs
Bind the mixture and help it set as it cooks.
Butter
Adds richness and a soft, tender texture.
Milk
Softens the crumbs and provides moisture for the pudding.

The step that matters

Beating the mixture for 30 minutes. Long beating breaks up the crumbs and distributes the butter, sugar and eggs evenly, giving a fine, smooth texture rather than lumps.

Swap the currant

The recipe marks currant as optional. How well each one fits the dish's main ingredients (milk, butter, sugar, nutmeg, egg, white wine, sauce):

  1. Vanillafits better
  2. Lemonfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against milk, butter, sugar, nutmeg, egg, white wine, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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.

More bread pudding recipes

Apple 145Chocolate 53Brown 51Fruit 44Lemon 37Steamed 29 See all 1,021 →

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