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Dessert

Egg Panada

Egg Panada is a simple bread pudding made with butter, water, bread crumbs, egg yolks, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Panada

Ingredients

Directions

  1. Melt the butter in the water over medium heat.

  2. Add the bread crumbs and stir to combine.

  3. Beat the egg yolks with the salt in a separate bowl.

  4. Mix the egg yolks into the bread mixture.

  5. Warm the mixture gently in the pan.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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

Egg yolks
Bind the crumbs and enrich the custard, giving the pudding a rich, set texture.
Bread crumbs
Form the body of the pudding and absorb the liquid, giving it structure.
Butter
Adds fat for richness and a tender, moist texture.

The step that matters

Warm the mixture gently in the pan. Egg yolks thicken at moderate heat and can scramble if the mixture gets too hot. Gentle warming over medium-low heat, with constant stirring, keeps the pudding smooth and creamy.

“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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