Why it works: Cinnamon and vanilla match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓
Honey Pudding
Ingredients
Directions
Prepare
Preheat oven to 350°F.
Butter a 9-inch glass pie dish.
Soak and fry the bread
Whisk together the milk and eggs, then add the bread pieces and turn to coat them evenly.
Leave the bread to soak for 15 to 20 minutes, turning over once or twice.
In a large non-stick skillet, heat the remaining butter over medium heat.
Fry the soaked bread in butter until golden, about 2 to 3 minutes on each side.
Transfer the bread to the baking dish.
Make the sauce and bake
In a bowl, combine the honey and hot water and stir until the mixture is evenly blended.
Stir in the cinnamon and vanilla and drizzle the sauce over and around the bread.
Bake for 30 minutes or until golden brown.
Nutrition, whole recipe (rough)
Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Cinnamon + vanillatop 1% of all pairsSmell alikestrongCooked together5,287 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
-
Milk + vanillatop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
-
Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Honey + vanillatop 9% of all pairsSmell alikemoderateCooked together1,262 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the milk and bread together and help the pudding set as it bakes.
- White country bread
- Forms the body of the pudding, soaking up the custard so it bakes soft inside.
- Milk
- Supplies the liquid that the bread soaks up and the eggs set into a custard.
- Unsalted butter
- Adds fat that helps the bread fry to a golden, rich crust.
- Honey
- Adds sweetness and a glossy, caramel-like flavour to the sauce and bread.
The step that matters
Fry the soaked bread until golden. Bread that is too wet or fried on low heat stays pale and soggy. Medium heat in a non-stick pan browns the surface and firms it before baking.
“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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