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Dessert

Rich Bread and Butter Pudding

A custard‑filled bread pudding made with milk, lemon rind, bitter almonds, currants, candied peel, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Rich Bread and Butter Pudding

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Rich Bread and Butter Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the custard

  1. Simmer the milk with lemon rind and bitter almonds (or cinnamon) for 10 to 20 minutes, then strain.

  2. Mix the strained milk with cream and sugar while still hot, then stir in the beaten eggs.

  3. Add salt and brandy, mixing well.

Assemble and soak

  1. In a thickly buttered dish, layer the bread and butter with currants and candied peel.

  2. Pour the egg and milk mixture over the layers gradually, allowing the bread to absorb the liquid before adding more.

  3. Let the pudding soak for 2 hours.

Bake

  1. Bake in a moderate oven at 350°F (175°C) for 30 minutes.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 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

Eggs
Set the custard so the pudding firms into a sliceable texture when baked.
Milk
Forms the liquid custard base that the bread soaks up and that bakes into a soft interior.
Cream
Adds fat and richness, giving the custard a smoother, silkier texture.
Bread and butter
Provides the structure of the pudding, soaking up custard while the butter adds richness and browning.
Sugar
Sweetens the custard and helps the top brown during baking.

The step that matters

Pour the custard gradually and let the bread absorb it. Adding liquid in stages lets the bread soak it up evenly, so the layers stay moist rather than floating or leaving pooled custard in the dish.

Swap the lemon

How well each one fits the dish's main ingredients (milk, almond, cream, sugar, egg, brandy, bread):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against milk, almond, cream, sugar, egg, brandy, bread. 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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