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Dessert

Queen of Baked Puddings

A baked bread pudding with sugar, eggs, milk, jam, and meringue topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Vanilla and milk 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 ↓

Queen of Baked Puddings

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Preheat the oven to 350°F (175°C).

  2. Rub the butter into the sugar until well combined.

  3. Beat the egg yolks until very light and stir them into the butter-sugar mixture.

  4. Soak the bread crumbs in the milk, then add to the mixture along with the flavoring.

  5. Pour the mixture into a large buttered pudding dish, filling it two-thirds full.

  6. Bake until the custard is set.

Top and bake

  1. Spread the jam or conserve over the top.

  2. Make a meringue with the whipped egg whites and sugar, then cover the jam with it.

  3. Return to the oven and bake until the meringue begins to color.

Serve

  1. 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. Vanilla + milktop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

    Shared aroma: 2-undecenal (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

Eggs
Yolks thicken the custard and whites whip into the meringue for structure.
Bread crumbs
Soak up the milk and give the pudding its body and soft texture.
Milk
Provides the liquid that sets with the eggs into a custard.
White sugar
Sweetens the pudding and helps stabilize the meringue.
Butter
Adds richness and fat for a tender, flavorful custard.
Jelly or jam
Adds fruity sweetness and acidity under the meringue.

The step that matters

Baking the custard until just set. Eggs set as they heat; overbaking makes the custard grainy, weepy and rubbery, while underbaking leaves it runny in the middle.

“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.

More bread pudding recipes

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