Skip to main content
Dessert

Bread Pudding Without Milk

Bread pudding made with dry bread, fruit, butter, eggs, spices, and sugar, baked without milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Bread Pudding Without Milk

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.

Make the pudding

  1. Pour boiling water over the dry bread pieces and let them soften.

  2. Mix in the fruit, melted butter, egg yolks, spice, and sugar.

Bake and serve

  1. Bake in a preheated oven at 350°F (175°C) for twenty minutes.

  2. Spread the beaten egg whites on top and brown nicely before serving.

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

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Dry bread pieces
Soaked in boiling water, they absorb liquid and form the body of the pudding.
Egg yolks
Add richness and help bind the soft bread into a tender custardy texture.
Egg whites
Beaten and spread on top, they set with heat and brown to form a light crust.
Melted butter
Adds fat for richness and a softer, more tender crumb.
Fruit
Adds moisture and fruity flavor throughout the pudding.
Sugar
Adds sweetness and helps the top brown during baking.

The step that matters

Browning the beaten egg whites on top. Beaten whites hold air and set quickly in heat, so they can dry out or overbake. Watch the top closely so it browns evenly without becoming tough or rubbery.

“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.

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes