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Dessert

Bread Pudding Without Baking

A bread pudding made by layering buttered bread with stewed fruit and pouring hot fruit juice over it, then cooling before serving.

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 ↓

Bread Pudding Without Baking

Ingredients

Directions

  1. Spread butter on the slices of bread.

  2. Layer the bread in a dish with stewed fruit in between.

  3. Pour the hot juice over the layered bread and fruit.

  4. Allow to cool before serving.

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).

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

What each ingredient does

Bread
Forms the structure of the pudding and soaks up the juice to become soft.
Butter
Adds richness and helps keep the bread slices from tasting dry.
Stewed fruit
Provides moisture, sweetness and fruit flavor between the bread layers.
Hot juice from the stewed fruit
Soaks into the bread, moistening it and binding the layers together as it cools.

The step that matters

Pour the hot juice over the layered bread and fruit. The hot juice must reach all the bread so it softens evenly. Dry patches stay firm, while the bread that soaks up too much can turn mushy. Spreading the juice evenly through the layers gives a uniformly moist pudding.

“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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