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Dessert

New Bread Pudding

A steamed bread pudding made with bread, milk, eggs, vanilla, chocolate, nuts, and crumbs.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vanilla and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 10,020 recipes. Both carry sotolon, which smells curry, maple. The science ↓

New Bread Pudding

Ingredients

Directions

Prepare

  1. Cut 4 slices of bread and chop 1 cup of nuts.

  2. Measure 1 pint of milk and 1 cup of bread or cracker crumbs.

  3. Beat 3 eggs and 1 teaspoon of vanilla.

  4. Grate 1 square of chocolate.

Make the pudding

  1. Boil bread in milk and mash well.

  2. Add egg yolks, grated chocolate, nuts, bread crumbs, and vanilla.

  3. Add stiffly beaten egg whites.

  4. Grease the pudding mould and pour in the mixture.

  5. Steam for one hour.

Serve

  1. Serve with whipped cream or plain cream.

Nutrition, whole recipe (rough)

700Calories
21 gProtein
15 gFat
113 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Egg1 large egg (50g)78
Vanilla1 tsp extract (4ml)12

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

By Kaufman, Nettie M. 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. Vanilla + chocolatetop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + vanillatop 16% of all pairs
    Smell alikemoderate
    Cooked together497 recipes

    Shared aroma: methyl cinnamate (strawberry).

  4. Vanilla + eggtop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Bread + chocolatetop 23% of all pairs
    Smell alikemoderate
    Cooked together231 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

Vanilla and egg barely smell alike, yet cooks put them together in 27,347 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

Eggs
Yolks bind the custard and whites, beaten stiff, lighten the pudding so it sets softly.
Bread
Soaked in hot milk and mashed, it absorbs liquid and forms the body of the pudding.
Milk (in the method)
Softens the bread and supplies the liquid that the eggs set into a custard.
Chocolate
Adds rich flavour and colour to the pudding.

The step that matters

Add stiffly beaten egg whites. Folding in whites gently keeps the air they hold; overmixing deflates them, leaving a denser pudding instead of a light, tender one.

“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.

More bread pudding recipes

Apple 145Chocolate 53Brown 51Fruit 44Lemon 37Steamed 29 See all 1,021 →

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