Belgian bread pudding
(Photo@TheFoodTraveller.com - Nikon D200)
We had quite some bread left and, since I could not stop eating it, Elke decided to make a pudding out of it. Of course, we did not have one ingredient and we ended up driving around to find it .... or better driving to the local hypermarket and queueing for just one little thing! The belgian recipe reminds a lot of the Christmas Pudding I have eaten a few times in England. Chewy, tasty and heavy! Served with some power sugar on top ... perfect breakfast!!
Serves: 15
FlexiPoints: 4.5
Suggested wine: none!
Ingredients:
- 300g old bread
- 500ml UHT milk
- 75g caster sugar
- 75g brown sugar
- 5 free-range eggs
- 50g raisins
- 1/3 tsp cinnamon
- 8g vanilla sugar
- 1 tbsp honey
- 3 slices of honey-cake with pearl sugar (belgian ‘honig peperkoek’)
How-to:
1. Warm up the milk to room temperature and stir in the honey and sugar.
2. Put the bread and the cake slices in pieces in a bowl. Add the milk and let it rest for 30’ until soft. In the meantime, slightly whisk the eggs together.
3. Use a fork or a wooden spoon to mix well the softened bread until a liquid batter is obtained. Do not use a kitchen robot, since it is nice to have some bigger pieces of bread left. Stir in the raisins, the cinnamon, the vanilla sugar and eggs.
4. Grease a baking tin or cover it with baking paper. Pour in the bread mixture and bake in an hot oven for 20’ at 200C on the lowest part of your oven and for 15’ more at 180C in the middle position of the oven.
5. Serve at room temperature and with some power sugar on top.
Serves: 15
FlexiPoints: 4.5
Suggested wine: none!
Ingredients:
- 300g old bread
- 500ml UHT milk
- 75g caster sugar
- 75g brown sugar
- 5 free-range eggs
- 50g raisins
- 1/3 tsp cinnamon
- 8g vanilla sugar
- 1 tbsp honey
- 3 slices of honey-cake with pearl sugar (belgian ‘honig peperkoek’)
How-to:
1. Warm up the milk to room temperature and stir in the honey and sugar.
2. Put the bread and the cake slices in pieces in a bowl. Add the milk and let it rest for 30’ until soft. In the meantime, slightly whisk the eggs together.
3. Use a fork or a wooden spoon to mix well the softened bread until a liquid batter is obtained. Do not use a kitchen robot, since it is nice to have some bigger pieces of bread left. Stir in the raisins, the cinnamon, the vanilla sugar and eggs.
4. Grease a baking tin or cover it with baking paper. Pour in the bread mixture and bake in an hot oven for 20’ at 200C on the lowest part of your oven and for 15’ more at 180C in the middle position of the oven.
5. Serve at room temperature and with some power sugar on top.
Labels: dessert, vegetarian
posted by The Food Traveller at 12:08 PM
6 Comments:
That's a good idea. I've always wanted to make something like bread soup with my leftover bread.
Apparently my Belgian grandmother used to make something very like this, as my father told me yesterday while we were eating English bread and butter pudding.
I think it is a traditional Belgian recipe as my wife took it from the "Begian Cooking Bibble" ... an heavy tome with hundreds of recipes.
Maybe as a Belgian, I am allowed to add that there are all kinds of variants to this dish: you can add mashed (slightly old) bananas or soak the bread in a mixture of milk and strong coffee. I have also added nuts and I usually take the cake out of the dish to create a crust.
next time... try a chocolate topping, just give it a good thick layer of real belgian chocolate ! tastes super...
(that's how i make mine...in Belgium) ;-D
Thanks gilles!!
This is the traditional version done in Belgium by my flemish wife ... but sure she will like to add some callebaut on top :-)
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