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Fried Bread-pudding

A fried bread pudding made by soaking bread in milk, eggs, sugar, and cinnamon, then frying in lard and serving with brandy or sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and cinnamon are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 12,655 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Fried Bread-pudding

Ingredients

Directions

Prepare

  1. Remove the crust from the bread and cut it into uniform pieces.

Make the bread pudding

  1. Soak the bread pieces in a mixture of milk, eggs, sugar, and cinnamon for a few moments.

Fry and serve

  1. Heat lard in a pan and sauté the soaked bread pieces until they are a delicate brown.

  2. Serve with brandy sauce or any sweet sauce of your choice.

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. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  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. Cinnamon + brandytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,199 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Bread
Forms the body of the dish and absorbs the milk and egg mixture.
Eggs
Bind the soaked bread and help it set as it cooks.
Milk
Moistens the bread and softens its texture before frying.
Sugar
Adds sweetness and helps the surface brown during frying.
Lard
Conducts heat in the pan and browns the outside of the bread.

The step that matters

Frying the soaked bread until delicate brown. The bread is soft and wet after soaking, so it can scorch on the outside before the centre sets. Moderate heat and a gentle, even browning let the interior cook through while the surface turns golden.

“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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