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Dessert

Another Baked Bread Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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.

Prepare the custard base

  1. Boil the new milk and cream together.

  2. Pour the boiling mixture over the bread crumbs and butter in a bowl.

  3. Cover and let it sit for 30 minutes.

Mix and bake

  1. Stir in the sugar, currants, candied orange or citron, and eggs until well combined.

  2. Pour the mixture into a greased baking dish.

  3. Bake in a moderate oven at 350°F (175°C) 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

Bread crumbs
Soak up the hot milk and cream to form the soft, moist body of the pudding.
Eggs
Bind the mixture and set during baking to give the pudding its firm, custard-like texture.
Butter
Adds fat for richness and a tender crumb.
Sugar
Adds sweetness and helps with browning on the surface.
New milk
Provides liquid that hydrates the bread and sets with the eggs into a custard.
Currants
Add sweetness and chewy, concentrated fruit flavour throughout the pudding.

The step that matters

Letting the bread soak before baking. The bread needs time to absorb the hot liquid fully. If it stays dry in patches, the pudding bakes unevenly and can have pockets of dry crumb or pools of liquid.

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.

More bread pudding recipes

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