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Dessert

Baked Puddings

A sweet bread pudding made with bread, butter, milk, sugar, eggs, candied orange rind, and nutmeg, topped with whipped egg white icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Baked Puddings

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.

Prepare

  1. Preheat oven to 350°F (175°C).

  2. Warm butter and place it in a baking dish.

  3. Sift plenty of sugar over the butter.

Make and bake the pudding

  1. In a bowl, combine bread, milk, sugar, egg yolks, candied orange rind, and nutmeg.

  2. Pour mixture into baking dish.

  3. Bake for 1 hour.

Ice and serve

  1. Beat egg whites and gradually add sugar until stiff peaks form.

  2. Spread icing over pudding 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Orange + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

What each ingredient does

Bread
Forms the soft body of the pudding, absorbing the milk and egg custard.
Egg yolks
Thicken the custard as they set, giving the pudding a rich, tender texture.
Milk
Provides the liquid that softens the bread and forms the custard base.
Butter
Adds richness and helps the sugar caramelise slightly on the baking dish base.
Egg whites
Whipped into a stiff meringue icing that adds sweetness and a light, airy topping.

The step that matters

Beat egg whites and gradually add sugar until stiff peaks form. Adding sugar gradually while beating helps the whites hold a stable foam. If sugar is added too fast or the whites contain any fat, the foam stays loose and the icing will not hold its shape on the pudding.

Swap the orange

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

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

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