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Dessert

Boiled Bread Pudding

A simple boiled bread pudding made with boiled milk, bread, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Boiled Bread Pudding

Ingredients

Directions

Prepare the pudding

  1. Pour 1 quart of boiled milk over 6 ounces of bread.

  2. Add 4 well-beaten eggs and mix well.

  3. Pour the mixture into a floured bag.

Cook and serve

  1. Drop the bag into a pot of boiling water.

  2. Let it boil steadily for 45 minutes.

  3. Serve with 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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Bread
Absorbs the milk and egg custard, forming the soft body of the pudding.
Eggs
Set when heated, binding the bread and milk into a firm, sliceable custard.
Milk
Soaks into the bread and provides the liquid that the eggs set within.

The step that matters

Let it boil steadily for 45 minutes. The water must stay at a steady boil so the egg custard cooks through evenly. Too low a heat leaves the centre wet and loose, while the eggs can curdle if the heat is uneven.

“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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