Why it works: Butter and bread 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 ↓
German Pudding
Ingredients
Directions
Prepare the custard soak
Beat one pint of new milk, three eggs, and three tablespoons of sugar until well mixed.
Mix the beaten mixture together.
Take one loaf of baker's bread, cut into slices.
Dip the bread slices into the mixture.
Fry and sauce
Fry the dipped slices on a well-greased griddle (lard and butter mixed) until brown.
Make the sauce: combine two cups of sugar, one cup of butter, and the white of one egg; beat all together until very light.
Flavor the sauce with lemon or vanilla.
Spread the sauce thinly on each slice of toast.
Bake and serve
Set the sauced slices into the oven for five minutes.
Serve the fried bread slices with the remaining sauce.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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.
Photo for illustrative purposes only · Contact us to use it
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 + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Milk + breadtop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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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
- Bind the milk and sugar mixture and help the bread set and hold together.
- New milk
- Moistens the bread so the slices soften and absorb the custard mixture.
- Butter
- Adds richness and fat to the sauce and helps the fried slices brown.
- Sugar
- Sweetens the custard and sauce and helps the sauce beat to a light, creamy texture.
- Baker's bread
- Provides the base structure that soaks up the custard and is then fried.
The step that matters
Fry the dipped slices on a well-greased griddle until brown. Bread soaked in egg and milk can stick and scorch if the griddle is not well greased or the heat is too high. Even, moderate browning gives a crisp outside while the custard inside sets.
“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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