Brown Bread Pudding

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

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

2. Bread + curranttop 17% of all pairs
   Smell alikelow
   Cooked together2,398 recipes

   Shared aroma: alpha-pinene (pine, turpentine).

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

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

4. Currant + eggtop 26% of all pairs
   Smell alikelow
   Cooked together8,734 recipes

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

5. Sugar + curranttop 26% of all pairs
   Smell alikelow
   Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 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

Brown bread crumbs

Form the bulk of the pudding and soak up the eggs for a soft, set texture.

Eggs

Bind the mixture and set it into a firm, custard-like pudding as it cooks.

Brown sugar

Adds sweetness and molasses flavour, and moisture that keeps the pudding tender.

Currants

Add pockets of sweet, chewy fruit throughout the pudding.

Swap the currant

How well each one fits the dish's main ingredients (bread, sugar, egg):

1. Vanillafits better
2. Datesfits better
3. Figfits better
4. Currantthe original

Fit is the average pairing score against bread, sugar, egg. Candidates are from the same food group and used in at least 100 recipes.