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Dessert

Bread Pudding Without Milk

A baked bread pudding made with eggs, dry bread, raisins, and water, served hot with butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Bread Pudding Without Milk

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.

Prepare

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

Make the pudding

  1. In a large bowl, mix the beaten eggs, bread pieces, salt, water, and raisins until well combined.

  2. Pour the mixture into a buttered baking dish.

Bake and serve

  1. Bake until set and golden, then serve hot with butter sauce flavored to taste.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  2. Bread + raisintop 17% of all pairs
    Smell alikemoderate
    Cooked together2,111 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + raisintop 23% of all pairs
    Smell alikemoderate
    Cooked together9,556 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set into a custard as they heat, holding the pudding together in place of milk.
Dry bread
Soaks up the liquid and gives the pudding its body and soft structure.
Water
Acts as the main liquid, supplying the moisture that the eggs and bread absorb.
Raisins
Add sweetness and chewy pockets of texture throughout the pudding.

The step that matters

Bake only until just set. Egg proteins firm as they heat. Overbaking squeezes out liquid and makes the pudding rubbery and dry, so check for a set center and stop there.

Swap the raisin

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

  1. Datesfits better
  2. Pumpkinfits better
  3. Figfits better
  4. Raisinthe original

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

“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.

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