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Dessert

A Baked Bread Pudding

A baked bread pudding made with bread crumbs, flour, eggs, ginger, raisins, currants, sugar, milk, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Baked Bread Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the bread crumbs, flour, ginger, salt, and sugar.

  3. In another bowl, beat the egg yolks and whites.

  4. Add enough milk to the egg mixture to create a good batter consistency.

  5. Combine the batter with the dry ingredients and fold in the fruit.

Bake

  1. Grease a baking dish with butter, pour in the mixture, and bake until set.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

    Shared aroma: 2-undecenal (sweet).

  4. Ginger + raisintop 11% of all pairs
    Smell alikemoderate
    Cooked together1,242 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Bread crumbs
Form the bulk of the pudding and absorb the milk and eggs.
All-purpose flour
Adds body and helps the batter hold together as it sets.
Egg yolks
Enrich the batter and help it set into a firm, custard-like texture.
Egg whites
Add structure and lightness, helping the pudding set around the fruit.
Raisins
Add moisture, chewiness and sweetness throughout the pudding.
Currants
Add moisture, tartness and chewy fruit pieces throughout the pudding.

The step that matters

Adding the milk. Too much milk makes the batter loose so the pudding will not set firmly, while too little leaves it dry and stiff. Add it gradually until the batter has a good consistency.

Swap the currant

How well each one fits the dish's main ingredients (bread, flour, egg, ginger, raisin, sugar, milk):

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

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

“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.

More bread pudding recipes

Apple 145Chocolate 53Brown 51Fruit 44Lemon 37Steamed 29 See all 1,021 →

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