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 ↓
Apple and Bread Pudding
Ingredients
Directions
Prepare
Cut thin slices of bread and cut into triangles.
Line a buttered pie dish with the bread triangles.
Layer
Layer a layer of apples, cooked and sweetened, over the bread.
Alternate bread and apple layers until the dish is filled, ending with a bread layer.
Beat the egg with a little milk and pour the mixture over the layered ingredients.
Place a small piece of butter on top.
Bake
Cook in the oven until browned.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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.
-
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
- Bread (in the method)
- Forms the structure of the pudding and soaks up the custard so it holds together.
- Apples (in the method)
- Add moisture and sweetness, and their fruit flavour runs through the layers.
- Egg
- Binds the milk and sets the custard as it bakes, giving the pudding its body.
The step that matters
Cook in the oven until browned. Egg custard sets through gentle, even heat. Too much heat or too long in the oven can make it curdle or turn rubbery, while too little leaves it wet in the middle. Watch for a set centre and golden top.
“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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