Why it works: Vanilla and milk are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓
Bbown-bread Pudding
Ingredients
Directions
Prepare the bread
Cut off all the crust from the stale brown loaf.
Rub the bread crumbs through a wire sieve into a bowl.
In a basin, combine 5 ounces of bread crumbs with 3 ounces of powdered sugar.
Grate the lemon rind over the bread crumbs.
Add the essence of vanilla.
Make the custard base
Boil the milk in a saucepan.
Pour the boiling milk over the bread mixture.
Whip the cream to stiff peaks and add it to the mixture.
Stir in the yolks of 4 eggs one at a time.
Whip the whites of 2 eggs to stiff peaks and gently fold them into the mixture.
Steam and serve
Butter a pudding mold well.
Pour the mixture into the mold, cover with buttered kitchen paper.
Boil water in a saucepan.
Place the mold in the boiling water, ensuring the water reaches halfway up the mold.
Steam for 1 hour and 15 minutes.
Remove the paper and turn the pudding onto a hot dish for serving.
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.
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Vanilla + milktop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Vanilla + sugartop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cream + sugartop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Bread + milktop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Vanilla and sugar barely smell alike, yet cooks put them together in 35,032 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
- Eggs
- Yolks enrich and bind the custard, while whipped whites lighten the texture of the pudding.
- Brown bread
- Forms the body of the pudding, soaking up the milk to create a soft, moist crumb.
- Cream
- Adds richness and fat, giving the pudding a smoother, more tender texture.
- Milk
- Softens the bread crumbs and provides the liquid that sets the custard when steamed.
- Powdered sugar
- Sweetens the pudding and dissolves easily into the bread and milk mixture.
The step that matters
Folding in the whipped egg whites. Egg whites must be whipped to stiff peaks and folded gently so the air bubbles are kept. Stirring hard would deflate the foam and leave the pudding dense.
Swap the lemon
How well each one fits the dish's main ingredients (bread, vanilla, milk, cream, egg, sugar):
- Figfits better
- Strawberryfits better
- Raspberryfits better
- Lemonthe original
Fit is the average pairing score against bread, vanilla, milk, cream, egg, sugar. 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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