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 ↓
A Bread Pudding
Ingredients
Directions
Prepare the custard base
Sweeten the milk with sugar and add salt.
Pour the boiling milk over the bread crumbs and add butter.
Cover with a plate and let sit for at least 30 minutes.
Stir in the well-whisked eggs and flavoring.
Cook
Pour the mixture into a well-buttered mold or basin that holds 1½ pints.
Tie a paper and cloth tightly over the mold.
Boil the pudding for exactly 1 hour and 10 minutes.
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.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Milk + breadtop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Bread + nutmegtop 14% of all pairsSmell alikemoderateCooked together5,997 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the custard and set into a firm, sliceable pudding when cooked.
- Bread crumbs
- Soak up the hot milk to form the soft body of the pudding.
- Milk
- Hydrates the crumbs and forms the custard that carries the pudding's moisture.
- Sugar
- Adds sweetness and helps give the pudding a tender, appealing flavor.
- Butter
- Adds richness and fat, softening the crumb and carrying flavor.
The step that matters
Let the crumbs soak before adding eggs. Crumbs need time to absorb the hot milk fully; if they are still dry, the pudding will be patchy in texture. Eggs added too early or to unsoaked crumbs can leave pockets of dry bread.
Swap the nutmeg
How well each one fits the dish's main ingredients (milk, sugar, bread, butter, egg):
- Cinnamonfits about as well
- Nutmegthe original
- Parsleyfits less well
- Capersfits less well
Fit is the average pairing score against milk, sugar, bread, butter, 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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