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Dessert

Another Baked Bread Pudding

A baked bread pudding made with milk, cream, bread crumbs, butter, sugar, currants, candied orange, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Another Baked Bread Pudding

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.

Make the soak

  1. Boil the milk and cream together.

  2. Pour the boiling mixture over the bread crumbs and butter in a bowl.

  3. Cover with a plate and let it sit for 30 minutes.

Mix and bake

  1. Stir in the sugar, currants, candied orange or citron, and eggs until well combined.

  2. Pour the mixture into a buttered baking dish.

  3. Bake in a moderate oven at 350°F (175°C) for about 30 minutes.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

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 bind the pudding into a sliceable structure as they cook.
Bread crumbs
Absorb the hot milk and cream to form the soft, absorbent body of the pudding.
Milk and cream
Provide the liquid that softens the bread and becomes the custard once baked with the eggs.
Butter
Adds richness and fat that softens the crumb and carries flavour.
Sugar
Adds sweetness and helps the pudding brown lightly at the surface.
Currants
Add chewy pockets of fruit sweetness throughout the pudding.

The step that matters

Let the bread soak fully before mixing in the eggs. Bread that is still dry in the centre will not absorb the liquid evenly, leaving pockets of dry crumb and uneven setting once baked.

Swap the orange

How well each one fits the dish's main ingredients (milk, cream, bread, butter, sugar, currant, egg):

  1. Vanillafits better
  2. Figfits better
  3. Raspberryfits better
  4. Orangethe original

Fit is the average pairing score against milk, cream, bread, butter, sugar, currant, egg. 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.

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