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Swiss Torta

A moist bread pudding made with cubed bread, milk, eggs, sugar, raisins, citron, pine nuts, chocolate, and butter.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Swiss Torta

Oven325°F
Time1½ hours

Ingredients

Directions

Make the custard

  1. Warm the milk.

  2. Add sugar, salt, and bread to the milk.

  3. When the mixture is cool enough, add slightly beaten eggs, melted butter, ground chocolate, lemon rind, raisins, and citron. Mix thoroughly.

Bake and finish

  1. Pour the mixture into a greased 9 x 8-inch pan.

  2. Bake in a 325°F oven for 1½ hours.

  3. When cool, sprinkle red or green sugar or cake decorations.

Nutrition, whole recipe (rough)

1253Calories
34 gProtein
54 gFat
161 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pine Nut1 oz (28g)191
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Raisin + pinetop 10% of all pairs
    Smell alikemoderate
    Cooked together27 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Dry bread
Forms the structure that soaks up the milk and sets into a soft, sliceable body.
Eggs
Set when baked, binding the custard so the pudding holds its shape.
Milk
Provides the liquid that softens the bread and forms the custard base.
Sugar
Adds sweetness and helps browning on the surface during baking.
Butter
Adds richness and fat, giving a tender crumb and softer mouthfeel.
Raisins
Add concentrated sweetness and chewy texture throughout the pudding.

The step that matters

Cool before adding the eggs. If the milk mixture is too hot, it can scramble the beaten eggs instead of blending smoothly into the custard. Letting it cool slightly keeps the custard smooth and evenly set.

Swap the raisin

How well each one fits the dish's main ingredients (bread, milk, egg, sugar, butter, chocolate, pine):

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits better
  4. Raisinthe original

Fit is the average pairing score against bread, milk, egg, sugar, butter, chocolate, pine. 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.

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