Skip to main content
Dessert

Pinehuest Chocolate Pudding

A chocolate bread pudding made with grated bread, chocolate, milk, sugar, and eggs, baked and topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Pinehuest Chocolate Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the base

  1. In a saucepan, combine grated bread, grated chocolate, and milk, then boil until thick.

  2. Once thickened, let it cool and then stir in granulated sugar, egg yolks, and 2 beaten egg whites.

Bake and top

  1. Pour the mixture into a baking dish and bake in a moderate oven at 350°F (175°C) for about 45 minutes.

  2. Beat the remaining 4 egg whites to make a meringue and spread it on top of the pudding.

  3. Brown the meringue in the oven.

  4. Serve cold with cream.

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Grated bread
Thickens the milk and gives the pudding body as it absorbs liquid.
Grated chocolate
Adds chocolate flavour and richness to the pudding.
Milk
Forms the liquid base that the bread thickens into a custard-like mixture.
Granulated sugar
Adds sweetness and helps soften the set custard.
Egg yolks
Enrich the pudding and help it set during baking.
Egg whites
Whipped into meringue, they form a light topping that browns in the oven.

The step that matters

Boiling the bread, chocolate and milk until thick. The mixture must thicken fully before cooling, because the bread only swells and sets properly once it has absorbed the hot milk. Stopping early leaves a thin base that will not hold up under the baked custard and meringue.

“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

Chocolate CreamChocolate Cream171 recipesBread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipes