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Dessert

Another Baked Bread Pudding

A sweet baked pudding made with milk, cream, bread crumbs, butter, sugar, currants, candied orange, eggs, semolina, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 ↓

Another Baked Bread Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Soak the bread

  1. Boil the milk and cream together.

  2. Pour the boiling mixture over the bread crumbs and butter.

  3. Cover and let stand for 30 minutes.

  4. Stir in the sugar, currants, candied orange or citron, and eggs.

Make the semolina

  1. Bring 1½ pints of water to a boil.

  2. Add the semolina, stirring to avoid lumps for 8‑10 minutes.

  3. Add the butter and pounded sugar to the semolina.

  4. Mix in the grated lemon rind.

  5. While the semolina is warm, beat in the eggs gradually.

Bake

  1. Pour the mixture into a buttered dish.

  2. Bake in a 350°F (175°C) oven for about 30 minutes.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Milk + breadtop 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

Eggs
Set when heated, giving the pudding its firm, custard-like structure.
Bread crumbs
Soak up the hot milk and cream to form the body of the pudding.
Milk
Provides moisture and softens the bread crumbs for a tender texture.
Semolina
Thickens the mixture as it cooks, giving a smooth, set body.
Butter
Adds fat for richness and a soft, moist crumb.
Sugar
Sweetens the pudding and adds to its tender texture.

The step that matters

Beating in the eggs gradually while the semolina is warm. Eggs set when heated. Adding them slowly to warm, not boiling, semolina lets them blend in smoothly, while adding them all at once to a very hot mixture can scramble them and leave lumps.

Swap the orange

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

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

Fit is the average pairing score against milk, cream, bread, butter, sugar, currant, 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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