Skip to main content
Main

Brown Bread Poast

A toasted bread dish topped with a thick cream and salt mixture, then warmed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Bread and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 5,789 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Brown Bread Poast

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the bread into slices and toast them.

  2. Place the toasted bread in a serving dish.

Add the cream and heat

  1. In a bowl, mix the thick cream with a little salt.

  2. Pour the cream mixture over the toast.

  3. Heat in the oven at 400°F (200°C) until warmed through.

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.

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. Bread + creamtop 24% of all pairs
    Smell alikelow
    Cooked together5,789 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread
Forms the base that soaks up the cream and gives the dish its body.
Thick cream
Adds richness and moisture, softening the toast as it warms.

The step that matters

Heat in the oven until warmed through. Heating gently lets the cream warm and soften the toast without drying or separating it. Overheating can cause the cream to split and the toast to dry out, so check it as it warms.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes