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Dessert

Bread Souffle

A light, airy bread-based dessert made with milk, French rolls, sugar, spices, egg yolks, and folded egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bread Souffle

Ingredients

Directions

Prepare the base

  1. Boil the milk and pour it over the crumb of the French rolls.

  2. Soak the bread, then rub it through a sieve.

  3. Sweeten and flavor with spices to taste.

Make the soufflé

  1. Add the yolks of the eggs and mix well.

  2. Beat the egg whites until stiff and fold them into the mixture.

  3. Bake as usual.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Egg whites
Beaten until stiff, they trap air and give the soufflé its light, risen structure.
Egg yolks
Enrich the base and add richness and body, helping it set as it bakes.
Milk
Softens the bread crumb and adds moisture to the base.
French rolls
Provide the bread crumb that gives the soufflé its body and texture.

The step that matters

Folding in the egg whites. Stiffly beaten whites hold the air that makes the soufflé rise. Folding gently, rather than stirring, keeps that air from collapsing and keeps the mixture light.

“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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