Bread and Butter Pudding

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

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

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

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

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

   Shared aroma: 2-undecenal (sweet).

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

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

5. Bread + nutmegtop 14% of all pairs
   Smell alikemoderate
   Cooked together5,997 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Bread

Forms the structure that soaks up the custard and sets into a soft layered body.

Eggs

Set the milk mixture into a custard that holds the pudding together as it bakes.

Milk

Forms the liquid base of the custard, moistening the bread as it bakes.

Butter

Adds richness and fat, helping the bread brown lightly and carry flavour.

Currants

Add pockets of sweetness and chewy texture between the bread layers.

Swap the currant

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

1. Vanillafits better
2. Figfits better
3. Raisinfits better
4. Currantthe original

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