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Dessert

Chocolate Bread Pudding

A chocolate-flavored bread pudding made with stale bread crumbs, sugar, milk, salt, egg, chocolate, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chocolate Bread Pudding

Ingredients

Directions

Prepare the base

  1. Prepare the first five ingredients as you would for regular bread pudding.

Make the chocolate mixture

  1. Melt the chocolate over hot water.

  2. Gradually add enough of the pudding mixture to the melted chocolate to achieve a pourable consistency.

Combine and bake

  1. Combine the chocolate mixture with the pudding mixture and add vanilla.

  2. Bake as you would for bread pudding.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

    Shared aroma: 2-undecenal (sweet).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Soak up the milk and give the pudding its body and structure.
Egg
Binds the custard and helps it set as it bakes.
Milk
Provides the liquid that softens the bread and forms the custard.
Chocolate
Adds rich chocolate flavor and fat that makes the pudding creamy.
Sugar
Sweetens the pudding and balances the bitterness of the chocolate.

The step that matters

Thinning the melted chocolate with pudding mixture. Chocolate can seize and turn grainy if a cold, wet mixture is stirred in all at once. Adding the pudding mixture gradually brings the chocolate's temperature and consistency down slowly, so it blends smoothly into a pourable batter.

“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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