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Dessert

Another Wat to Iveake Bread Pudding

A custard-like pudding made with bread crumbs, butter, milk, eggs, sugar, and lemon peel or cinnamon.

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 ↓

Another Wat to Iveake Bread Pudding

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 the base

  1. Pour boiling milk over bread crumbs and butter.

  2. Cover and let it cool.

Make the custard

  1. Mix in beaten eggs, sugar, and lemon peel or cinnamon.

Bake and serve

  1. Bake in a buttered dish at 350°F (175°C) until set.

  2. Serve with a sweet sauce.

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

Eggs
Set the custard and bind the soaked bread into a sliceable, tender pudding.
Bread crumbs
Absorb the hot milk and butter, forming the soft body of the pudding.
Milk
Softens the bread and, with the eggs, forms the custard that sets in the oven.
Butter
Adds richness and moisture, softening the bread crumbs and carrying flavor.
Sugar
Adds sweetness and contributes to gentle browning on the surface.

The step that matters

Bake until just set. Eggs thicken as they heat, but overbaking causes them to tighten and weep, leaving a grainy, watery texture. Removing the pudding once the center barely wobbles keeps it smooth.

Swap the lemon

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

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

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