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Dessert

Bread and Fruit Pudding

A baked pudding made from soaked bread, apples, raisins, sugar, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Bread and Fruit Pudding

Ingredients

Directions

Prepare

  1. Soak the square pieces of rolls in milk.

  2. Stew the apples with sugar and butter for 15 minutes, then add the raisins.

  3. Beat the butter and eggs together until frothy.

Assemble and bake

  1. Place the soaked bread in a buttered mold and fill it with the fruit mixture.

  2. Bake for 1.5 hours.

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

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

  2. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Apple + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together1,920 recipes

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

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rolls
Soaked in milk, they form the soft bread base that holds the fruit.
Eggs
Beaten eggs set during baking, binding the pudding into a firm, sliceable structure.
Apples
Stewed apples supply moisture and a tender, fruity body to the pudding.
Butter
Adds richness and fat, giving the pudding a softer, more tender texture.
Sugar
Sweetens the stewed apples and aids gentle browning during baking.

The step that matters

Stewing the apples. Apples hold a lot of water, so stewing them until tender lets excess moisture evaporate. Watery fruit can make the pudding soggy or prevent it from setting properly.

Swap the apple

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits about as well
  4. Applethe original

Fit is the average pairing score against milk, sugar, butter, raisin, 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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