Skip to main content
Dessert

Bread and Butter Souffle

A baked bread souffle made with butter, jam, milk, powdered sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Bread and butter 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 ↓

Bread and Butter Souffle

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Butter the slices of bread and place one slice at the bottom of a pie dish.

  2. Spread jam on the slice of bread and butter.

  3. Top with the other slice of bread.

Make the custard

  1. In a basin, combine milk and powdered sugar.

  2. Beat the eggs and add to the milk mixture.

  3. Pour the mixture over the bread and butter.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) until the pudding rises like a souffle.

  2. Serve immediately while very hot.

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. 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. 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

Eggs
Set the custard and help the pudding rise and hold its airy, souffle-like structure.
Milk
Forms the liquid custard base that soaks into the bread and sets as it bakes.
Bread
Soaks up the custard and forms the body of the pudding as it cooks.
Butter
Adds richness and helps the bread brown lightly in the oven.
Powdered sugar
Sweetens the custard and dissolves easily into the milk.

The step that matters

Pour the mixture over the bread and butter, then bake until risen. The egg custard sets as it heats, so the pudding rises and firms while the centre stays moist. Serving promptly matters because the risen structure falls as it cools.

“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.

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes