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Dessert

A Boiled Bread Pudding

A boiled bread pudding made with loaf, egg, raisins, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

A Boiled Bread Pudding

Ingredients

Directions

Prepare

  1. Soak the bread until soft.

  2. Mix in the beaten egg, raisins, and butter until well combined.

Cook and serve

  1. Boil the mixture for one hour.

  2. Serve with 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.

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

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

  3. Bread + raisintop 17% of all pairs
    Smell alikemoderate
    Cooked together2,111 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Raisin + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together7,630 recipes

    Shared aroma: decanoic acid (acides aroma).

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

What each ingredient does

Baker's bread
Soaks up liquid and forms the soft, bready body of the pudding.
Egg
Binds the mixture and sets it to a firm, tender texture when heated.
Butter
Adds fat for richness and a softer, moister crumb.
Raisins
Add sweetness and chewy pockets of fruit flavour.

The step that matters

Boil the mixture for one hour. The egg needs sustained gentle heat to set the pudding through. Too vigorous a boil can toughen the texture or break the mixture apart, so keep the water at a steady, controlled simmer for the full time.

Swap the raisin

How well each one fits the dish's main ingredients (bread, egg, butter):

  1. Figfits better
  2. Vanillafits better
  3. Datesfits better
  4. Raisinthe original

Fit is the average pairing score against bread, egg, butter. 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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