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Dessert

Superior Bread Puddings

A custard bread pudding with jam topping and meringue, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Superior Bread 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 1 cup of sugar until creamy.

  3. Beat the egg yolks until light and mix with the butter and sugar.

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

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

  6. Bake until the custard is set.

Top and bake

  1. Spread jam or fruit conserve on top.

  2. Make a meringue with the whipped egg whites and remaining ½ cup sugar, then cover the pudding.

  3. Bake until the meringue begins to color.

Serve

  1. Serve cold with cream or warm sauce.

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 as they set, and whites form the meringue topping.
Bread crumbs
Absorb the milk and give the pudding its soft, body-filled texture.
Milk
Provides the liquid that the eggs set into a custard.
White sugar
Sweetens the pudding and the meringue, and helps the meringue hold its structure.
Butter
Adds fat for richness and a tender crumb in the custard.

The step that matters

Bake the custard only until it is set. Egg proteins thicken as they heat. Overbaking squeezes out water and makes the custard curdle and weep, leaving a grainy, watery pudding.

“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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