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Dessert

Plaift Bread Pudding

A simple bread pudding made with boiling milk, bread crumbs, sugar, lemon rind, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Plaift Bread Pudding

Ingredients

Directions

Prepare the base

  1. Pour boiling milk over bread crumbs and let it stand for 1 hour.

  2. Beat in sugar, grated lemon rind, and eggs.

  3. Pour mixture into a buttered mold and cover with buttered paper.

Steam and serve

  1. Tie the mold in a cloth and place it in boiling water.

  2. Boil for 1 hour, then let it stand for a few minutes.

  3. Serve with sweetened melted butter or milk.

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

    Shared aroma: 2-undecenal (sweet).

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

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

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 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

Bread crumbs
Absorb the hot milk and form the soft, bulky body of the pudding.
Eggs
Set during cooking to bind the pudding and give it structure.
Milk
Softens the bread crumbs and adds moisture to the pudding.
Sugar
Adds sweetness and helps the pudding taste rich.

The step that matters

Letting the bread soak in the boiling milk. The crumbs need the full hour to soak up the milk evenly. Dry patches stay firm, while over-soaked crumbs turn gluey, so the texture of the finished pudding depends on this rest.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Peachfits about as well
  4. Lemonthe original

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