Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Bread Pudding Without Milk
Ingredients
Directions
Prepare
Take dry bread pieces, a half pint more or less, and pour boiling water on them.
Mix and bake
When soft, mix with a cup of fruit of any kind, stewed or fresh, and add two tablespoons melted butter, the yolks of two eggs, spice and sugar to taste.
Bake twenty minutes.
Just before it is done, spread on the beaten whites of the eggs, and brown nicely.
Serve
Serve with wine sauce.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Fruit | 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.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Yolks enrich and bind the pudding, while whipped whites set into a browned topping.
- Bread (in the method)
- Soaked dry bread forms the body of the pudding and absorbs the liquid and fruit.
- Butter
- Melted butter adds richness and a tender texture to the pudding.
- Fruit
- Stewed or fresh fruit adds moisture and natural sweetness to the pudding.
The step that matters
Spreading the beaten egg whites. Whites must be added just before the pudding finishes baking so they set and brown on top. Added too early, they can deflate or over-brown before the centre is cooked.
“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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