Ecuadorian 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. Cinnamon + nutmegtop 1% of all pairs
   Smell alikestrong
   Cooked together11,917 recipes

   Shared aroma: estragole (anise, licorice).

2. Vanilla + cinnamontop 1% of all pairs
   Smell alikestrong
   Cooked together5,287 recipes

   Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

3. Milk + vanillatop 5% of all pairs
   Smell alikemoderate
   Cooked together19,187 recipes

   Shared aroma: ethyl caproate (fruity, apple peel).

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

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

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

Eggs

Set the custard as they cook, binding the soaked bread into a sliceable pudding.

Milk

Soaks into the bread and forms the custard that gives the pudding its moist texture.

Bread cubes

Absorb the custard and provide the structure that holds the pudding together.

Sugar

Adds sweetness and helps the custard brown lightly in the oven.

Butter

Adds fat for richness and a softer, more tender crumb.

The step that matters