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Dessert

Chocolate Bread Pudding

A baked pudding made from stale bread crumbs, milk, chocolate, sugar, eggs, salt, and vanilla.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Bread Pudding

Ingredients

Directions

Prepare the custard

  1. Soak bread in milk for thirty minutes.

  2. Melt chocolate in a saucepan placed over hot water.

  3. Add one-half sugar and enough milk taken from bread and milk to make a consistency to pour.

  4. Add the mixture to the remaining sugar, salt, vanilla, and slightly beaten eggs.

  5. Turn into a buttered pudding dish.

Bake and serve

  1. Bake for one hour in a moderate oven.

  2. Serve with Hard or Cream Sauce I.

Nutrition, whole recipe (rough)

898Calories
29 gProtein
23 gFat
138 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Vanilla1 tsp extract (4ml)12
Salt1 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.

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Stale bread crumbs
Form the body of the pudding and soak up the milk and chocolate mixture.
Eggs
Bind the mixture and set during baking to give the pudding its structure.
Milk
Hydrates the bread and forms the liquid base of the custard.
Chocolate
Provides the chocolate flavor and richness throughout the pudding.
Sugar
Adds sweetness and helps balance the bitterness of the chocolate.

The step that matters

Add the mixture to the remaining sugar, salt, vanilla, and slightly beaten eggs.. Eggs should be only slightly beaten and the chocolate mixture should be cooled slightly before adding, so the eggs do not scramble and the custard sets smoothly in the oven.

“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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