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Dessert

Another Baked Bread Pudding

A baked pudding made with milk, cream, bread crumbs, butter, sugar, semolina, candied citrus, lemon rind, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. 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.

Make the base

  1. Combine 1 pint fresh milk and ¼ pint cream in a pot.

  2. Bring the mixture to a boil.

  3. Pour the boiling mixture over 8 ounces bread crumbs and 3 ounces butter.

  4. Cover and let sit for 30 minutes.

  5. Stir in 4 ounces sugar, 6 ounces semolina, and 1½ ounces candied orange or citron.

Make the semolina

  1. Bring 1½ pints water to a boil in another pot.

  2. Gradually add 2 ounces semolina while stirring to avoid lumps.

  3. Stir the semolina for 8 to 10 minutes.

  4. Add 2 ounces butter and 3½ ounces pounded sugar to the semolina.

  5. Mix in the grated lemon rind.

  6. Beat in 5 well-whisked eggs while the semolina is warm.

Bake

  1. Pour the mixture into a buttered dish.

  2. Bake in a 350°F (175°C) oven 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. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, 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 form the soft, bready body of the pudding.
Semolina
Its starch swells in hot liquid, thickening the mixture into a firm, creamy texture.
Eggs
Set as they bake, binding the pudding and giving it a firm, custard-like structure.
Butter
Adds fat for richness and a tender, moist crumb.
Milk
Provides the liquid that softens the crumbs and cooks the semolina.
Sugar
Adds sweetness and balances the richness of the butter and eggs.

The step that matters

Add the semolina gradually while stirring. Dry semolina clumps when dumped into hot liquid all at once. Adding it slowly while stirring lets each grain hydrate and swell evenly, so the mixture thickens smoothly instead of lumpy.

Swap the orange

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

  1. Vanillafits better
  2. Coconutfits about as well
  3. Raisinfits about as well
  4. Orangethe original

Fit is the average pairing score against milk, cream, bread, butter, sugar, semolina, lemon. 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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