The Sizzle Equation
The chemical reaction between amino acids and sugars that creates hundreds of flavor compounds when food browns.
The Sizzle Equation
The Maillard reaction is not caramelization. It is a cascade of chemical reactions between amino acids (from proteins) and reducing sugars that produces hundreds of distinct flavor and aroma compounds — and the brown color we associate with deliciousness.
Temperature Requirements
The Maillard reaction begins meaningfully around 280°F / 140°C and accelerates above 300°F / 150°C. This is why boiling (212°F / 100°C) never browns food — the temperature ceiling is too low.
Why It Matters for Bread Pudding
The turbinado sugar crust on top of bread pudding undergoes Maillard browning during the final 10 minutes of baking. The combination of sugar, egg proteins, and heat creates a complex, slightly bitter, caramel-adjacent crust that contrasts with the sweet custard below.
The Butter Amplifier
Melted butter brushed on top before baking accelerates Maillard browning because butter contains milk proteins (casein) that react readily with sugars. This is why buttered tops brown faster and more evenly than unbuttered ones.