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Dessert

Amaiz-ing Bread Pudding

A bread pudding made with sweet cornbread, tofu, dried fruit, and spices.

From the Recipes Wiki (Fandom) · 20 ingredients
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Why it works: Cornbread and flour share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 51 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Amaiz-ing Bread Pudding

Oven350°F

Ingredients

Directions

Make the cornbread

  1. Preheat oven to 350°F.

  2. Grease a 9-inch square baking pan.

  3. In a medium bowl, sift flour, cornmeal, salt and baking powder.

  4. In a small bowl, mix oil, soy milk, maple syrup and vanilla.

  5. Add the wet mixture to the dry ingredients and mix just until blended.

  6. Pour batter into the prepared pan.

  7. Bake until the top is lightly golden brown, about 25 minutes.

  8. Set the cornbread on a wire rack to cool.

Make the pudding

  1. Soak cranberries or cherries in enough water to cover for 20 minutes; drain.

  2. In a food processor, combine tofu, canola oil, maple syrup, vanilla, salt, nutmeg, allspice and cinnamon, and process until smooth.

  3. Transfer the tofu mixture to a medium bowl and add cranberries, crumbled cornbread and walnuts; mix well.

  4. Pour the pudding mixture into a greased 9-inch springform pan, cover lightly with a circle of wax paper.

  5. Bake at 350°F for 25 to 30 minutes.

  6. Let cool 15 minutes, then remove the side of the pan.

Nutrition, whole recipe (rough)

1061Calories
32 gProtein
32 gFat
166 gCarbs

Counts 13 of 16 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Soy Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Cherry1 cup (138g)87
Tofu100g firm76
Grape1/2 cup (76g)62
Maple Syrup1 tbsp (20ml)52
Walnut1 walnut half (4g)26
Vanilla1 tsp extract (4ml)12
Nutmeg1 tsp ground (2.2g)12
Cinnamon1 tsp ground (2.6g)6
Allspice1 tsp ground (1.9g)5
Salt1 tsp (6g)0
Cornbreadnot in our table0
Wheatnot in our table0
Pastrynot in our table0

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. Cornbread + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together51 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Soy milk + tofutop 1% of all pairs
    Smell alikestrong
    Cooked together47 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Flour + soy milktop 1% of all pairs
    Smell alikestrong
    Cooked together203 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + tofutop 8% of all pairs
    Smell alikestrong
    Cooked together350 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Wheat + tofutop 8% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

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

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

What each ingredient does

Whole wheat pastry flour
Provides the main structure for the cornbread batter.
Cornmeal
Gives the cornbread its grainy texture and corn flavor.
Baking powder
Produces gas that lifts the cornbread so it rises and stays tender.
Silken tofu
Blends smooth and creamy, giving the pudding its custard-like body.
Crumbled sweet cornbread
Soaks up the tofu custard, giving the pudding its bread-like body.
Dried cranberries or cherries
Adds chewy pockets of tartness that balance the sweetness.

The step that matters

Mixing the cornbread batter. Mixing only until blended keeps gluten development low, so the cornbread stays tender rather than tough and dense.

Swap the vanilla

How well each one fits the dish's main ingredients (cornbread, wheat, flour, canola oil, soy milk, maple syrup, tofu):

  1. Avocadofits better
  2. Pumpkinfits about as well
  3. Coconutfits about as well
  4. Vanillathe original

Fit is the average pairing score against cornbread, wheat, flour, canola oil, soy milk, maple syrup, tofu. 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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