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Dessert

Brown Bread Pudding

A steamed pudding made from brown bread crumbs, sugar, milk, eggs, cream, and vanilla or lemon flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Brown Bread Pudding

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Brown Bread Pudding

Ingredients

Directions

Prepare

  1. Beat the egg yolks in a bowl.

  2. Add the brown bread crumbs, sugar, boiling milk, cream, and beaten egg whites.

  3. Flavour with vanilla or lemon.

Steam and serve

  1. Pour the mixture into a buttered mold.

  2. Steam for 1.5 hours.

  3. Serve with German or custard 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.

Photo for illustrative purposes only · Contact us to use it

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: 2-undecenal (sweet).

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

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Brown bread crumbs
Provide the bulk and body that the custard sets around.
Egg yolks
Enrich the mixture and help it set firm when steamed.
Egg whites
Add lightness and help the pudding rise and hold its structure.
Milk
Softens the crumbs and adds moisture to the custard.
Cream
Adds richness and a smoother, softer texture.

The step that matters

Steam for 1.5 hours. Steaming gently and steadily sets the eggs into a tender custard. Too much heat or boiling water can make the pudding rubbery or cause it to become watery.

“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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