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Bread Pudding

Bread pudding made with stale bread, sweet milk, eggs, sugar, and salt, baked until firm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Bread 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 ↓

Bread Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the custard

  1. Soak the stale bread in sweet milk for 2 hours.

  2. Mash the soaked bread and milk together with the back of a spoon until smooth.

  3. In a separate bowl, beat the eggs, sugar, and salt together, then add to the bread and milk mixture.

Bake and serve

  1. Pour the mixture into a pudding dish and bake at 300°F (150°C) for 45 minutes.

  2. Check for doneness by running a knife down the center; it should not look milky.

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

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

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

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Stale bread
Absorbs the milk and forms the soft body of the pudding.
Sweet milk
Provides the liquid that softens the bread and sets into custard.
Eggs
Set when baked, giving the pudding its firm custard structure.
Sugar
Adds sweetness and helps the custard brown lightly at the surface.

The step that matters

Checking for doneness. Eggs set as the custard heats, but underbaked custard stays runny and milky in the center. A knife test shows whether the proteins have fully set, so the pudding holds together when cut.

“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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