Skip to main content
Dessert

A Baked Bread Pudding

A baked bread pudding made with torn bread, flour, eggs, ginger, raisins, currants, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

A Baked Bread Pudding

Ingredients

Directions

Prepare the batter

  1. In a bowl, mix the torn bread, flour, ginger, and salt.

  2. Add the egg yolks and whites, then enough milk to create a smooth batter.

  3. Fold in the raisins and currants.

Bake and serve

  1. Grease a baking dish with butter, pour in the mixture, and bake until set.

  2. Serve warm.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

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

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Bread
Forms the body of the pudding and soaks up the liquid to hold its shape.
Eggs
Set during baking to bind the pudding into a sliceable custard-like crumb.
Flour
Thickens the batter and adds structure to the soft bread crumb.
Milk
Moistens the bread and batter, giving a tender texture as it bakes.
Raisins
Add concentrated sweetness and chewy pockets throughout the pudding.
Currants
Add tart, chewy fruit pockets that contrast with the soft crumb.

Swap the ginger

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Allspicefits better
  4. Gingerthe original

Fit is the average pairing score against bread, flour, egg, raisin, currant, milk, 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.

More bread pudding recipes

Apple 145Chocolate 53Brown 51Fruit 44Lemon 37Steamed 29 See all 1,021 →

You might also like

Soft Ginger BreadSoft Ginger Bread85 recipesGingerbreadGingerbread25 recipesGinger CookiesGinger Cookies213 recipesGinger CakeGinger Cake93 recipes