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Dessert

Pudding a LA Reine

A baked bread pudding made with milk, eggs, raisins and butter, topped with meringue and chopped pecans.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Pudding a LA Reine

10 persons

Ingredients

Directions

Make the pudding

  1. Soak a loaf of bread until soft.

  2. Take off crust and squeeze bread not too dry.

  3. Put 1 quart milk on fire, when hot add bread and let come to a boil.

  4. Take off fire and stir in 6 beaten eggs, leaving out 3 whites for meringue.

  5. Stir in 1½ cups powdered sugar, 1 cup seedless raisins, ¾ cup butter and 1 tablespoonful vanilla.

  6. Mix well, put in baking dish and bake like any other pudding.

Top and brown

  1. When done, take from oven and spread top with meringue made of the 3 beaten whites and 2 tablespoonfuls powdered sugar.

  2. Sprinkle chopped pecan meats all over the meringue.

  3. Put back in oven and let brown, watching closely so it does not burn.

Nutrition, whole recipe (rough)

229Calories
6 gProtein
17 gFat
13 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By New Orleans Federation of Clubs. Recipe from a historical cookbook (Internet Archive).

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.

  1. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Set the custard and give the pudding its structure as they cook.
Bread (in the method)
Soaks up the hot milk and forms the soft body of the pudding.
Butter
Adds richness and a tender, moist crumb.
Sugar
Sweetens the pudding and helps the meringue brown.
Egg whites
Whipped into the meringue, they give a light, airy topping.

The step that matters

Browning the meringue. Meringue sugar browns quickly at the end of baking, so it can scorch in moments. Watching closely lets the top turn golden before the sugar burns and turns bitter.

“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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