Bread Pudding, with Egg

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

   Shared aroma: 2-undecenal (sweet).

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

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

3. Bread + nutmegtop 14% of all pairs
   Smell alikemoderate
   Cooked together5,997 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

4. Milk + nutmegtop 15% of all pairs
   Smell alikemoderate
   Cooked together14,685 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

5. Nutmeg + eggtop 17% of all pairs
   Smell alikelow
   Cooked together24,744 recipes

   Shared aroma: acetic acid (sour, vinegar).

Nutmeg and egg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

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 body of the pudding.

Milk

Soaks the crumbs and provides the liquid base for the custard.

Egg

Binds the mixture and sets it as it cooks.

Sugar

Adds sweetness to the pudding.

Nutmeg

Adds warm aroma to the pudding.

Swap the nutmeg

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

1. Cinnamonfits better
2. Nutmegthe original
3. Gingerfits less well
4. Allspicefits less well

Fit is the average pairing score against bread, sugar, milk, egg. Candidates are from the same food group and used in at least 100 recipes.