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Dessert

Creole Bread Pudding

A French bread pudding flavored with vanilla, raisins, and topped with a whiskey sauce.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Creole Bread Pudding

Oven350 degrees
Time40 minutes

Ingredients

Directions

Prepare the pudding

  1. Preheat oven to 350 degrees.

  2. Break French bread into about 8 pieces.

  3. In a large bowl, soak bread in milk until well soaked. Mix the bread around before adding the next ingredients.

  4. Beat the egg, sugar and vanilla well then add to bread mixture.

  5. Next add the raisins and stir mixture well.

  6. Grease a baking pan with butter; pour the mixture into the pan.

  7. Place the pan with the pudding in another shallow pan with about an inch of water in it.

Bake and cool

  1. Bake at 350 degrees for about 40 minutes or until pudding is firm.

  2. When cooked take out of oven and allow to cool.

Make the whiskey sauce and serve

  1. In a double boiler, cook butter and sugar until completely dissolved.

  2. Add egg, beating very quickly so that it won't curdle. When the mixture smoothes add whiskey.

  3. If you desire a stronger whiskey taste add more.

  4. Cut bread pudding into serving pieces and place in deep dish.

  5. Add whiskey sauce to the top of the pudding.

Nutrition, whole recipe (rough)

907Calories
28 gProtein
26 gFat
137 gCarbs

Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Whiskeynot in our table0
Saucenot 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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

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

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

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

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

  4. Vanilla + sugartop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: 2-undecenal (sweet).

Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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

French bread
Soaks up the milk and egg custard, forming the soft, absorbent body of the pudding.
Eggs
Bind the custard and set when baked, giving the pudding its firm structure.
Milk
Soaks the bread and forms the liquid custard that gives the pudding moisture.
Sugar
Sweetens the pudding and helps dissolve into the butter for the smooth sauce.
Butter
Adds richness and fat to the sauce, giving it a smooth, silky texture.
Golden raisins
Add pockets of sweetness and chew throughout the pudding.

The step that matters

Adding the egg to the hot butter and sugar. Egg proteins can scramble if the mixture is too hot or the egg is added too slowly. Beating quickly while adding the egg keeps it dispersed and the sauce smooth.

Swap the raisin

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

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

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

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