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Milton Pudding

A baked bread pudding made with bread crumbs, milk, chocolate, sugar, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Milton Pudding

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Milton Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. In a double boiler, heat the milk until sealed.

  2. Add the grated chocolate, sugar, and salt to the milk, stirring until the chocolate dissolves.

  3. Pour the chocolate mixture over the bread crumbs in a bowl.

  4. Add the eggs and mix well.

Bake and serve

  1. Pour the mixture into a buttered baking dish.

  2. Bake at 350°F (175°C) for about 30 minutes, or until the center is firm.

  3. Serve with a liquid sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

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

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base that carries the chocolate and sets with the eggs.
Bread crumbs
Provide structure by soaking up the chocolate milk and holding the pudding together.
Eggs
Set when heated, giving the pudding its firm, sliceable body.
Chocolate
Adds deep chocolate flavor and color to the whole pudding.
Sugar
Adds sweetness that balances the bitterness of the chocolate.

The step that matters

Baking until the center is firm. Egg proteins set as they heat, so pulling the pudding out once the center is just firm keeps it smooth. Overbaking tightens the eggs further, which can make the texture grainy or watery.

“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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