Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
★ Brown Bread Pudding
Ingredients
Directions
Make the batter
Combine 1 cup brown bread crumbs, 1 pint milk, 3 tablespoons sugar, 2 or 3 eggs, and salt.
Add stiffly-beaten egg whites last.
Bake and serve
Bake in a pan of hot water or in a slow oven, covered part of the time.
Serve warm with hard sauce or cold with whipped cream.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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.
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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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (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 as they cook, giving the pudding its structure.
- Egg whites
- Whipped separately and folded in last, they lighten the texture and add airiness.
- Brown bread crumbs
- Absorb the milk and form the body of the pudding.
- Milk (in the method)
- Provides the liquid that soaks the crumbs and sets with the eggs into a custard.
- Sugar (in the method)
- Adds sweetness and helps the top brown during baking.
The step that matters
Add stiffly-beaten egg whites last. Folding the whites in gently at the end, rather than beating them into the batter, keeps the air bubbles intact so the pudding stays light instead of collapsing and becoming dense.
“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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