Skip to main content

BREAD PUDDING FROM BELGIUM


This bread pudding is one of my mothers recipes. My mom told me that in the war the people use to gather old bread to make this bread pudding so that they had something edible to eat.  Obviously it wasn't made so fancy like we do it today but you get my drift.
She use to always just make the bread pudding without any measurement and it always came out 2 different ways.  The one way was like a cake like texture whereas the other way was my favourite which I am sharing with you now. It took me a couple of years to figure out why the recipe was always different.  When I use to ask my mom how she got it so dense she didn't know.  She use to say she just makes the bread pudding out of her head & with the ingredients she had.
One day I was on holiday in Brugge and there in one of the bakeries was my bread pudding I liked.  You can only find the cake like bread pudding and not this dense one.  I asked my sister in law what made this bread pudding so different to the cake like bread puddings? She replied to me: "eggs".  Wow! Eggs!  Who would have thought. Well, I took my mom's recipe & added more eggs.  It worked.  My bread pudding came out perfect!




This recipe is a small batch. You can double this recipe or even quadruple it BUT you have to bake it so much longer.  The picture on top is my bread pudding recipe quadrupled and this had to be bake for an hour and a half (give or take).  The bread pudding must be risen in your pan.  Like bloated, then you know it is ready.  Also during the baking process you might need to cover it with foil as the raisins tend to burn easily.

Give this recipe a try as it is Super Easy & made with leftover bread.  NO wasting of any food & no special gadgets needed to make this recipe.


Break your bread into pieces



Add all of your other ingredients to it



Preheat your oven to 180°C.  Combine your ingredients & mix it.


Place your bread into a greased baking dish & dollop with some butter.


Bake this recipe for 45 min. in your oven.  Remove & cool.  



Buen provecho!

Go to my webpage  www.canibake4you.weebly.com for my full recipe with extra tips or follow me on my YouTube channel https://www.youtube.com/canibake4you showing you step by step how to make these biscuits.






Labels:

Comments

Post a Comment

Popular posts from this blog

KOEKSISTERS

This week is one of South Africa's favourite treats.Koeksisters  are almost like a baklava but with a doughnut texture made with yummy sugar syrup & not honey.   These lovely treats are found everywhere in South Africa. You can get different types of koeksisters but I prefer the old fashion one.  People have started putting out recipes where the koeksisters are now with different syrup flavours like rooibos thee, cinnamon etc.  Also people have become lazy and they don't plait their koeksister anymore but just give it a twist or they make little balls with them.  I prefer the old fashioned plaited koeksister as it just gives it a beautiful finish.  My recipe was given to me by my mother in law.  The original recipe is really a long process where you have to make your syrup the night before & refrigerate it for the next day. The syrup must be ice cold before you can use it.  My syrup can b...
Post a Comment
Read more

Age old traditional Slovenian strudel/burek with skuta dish. How to make...

SLOVENIAN SKUTA STRUDEL This week I want to show you how to make a delicious Slovenian version of a  Strudel .  This recipe was shown to me by my friend Anica. You can make 2 different types of fillings on your dough.  Also it doesn't just need to be sweet fillings but you can have sweet & savoury on one dough of strudel.  It's all up to you!   Improvise!  Imagine you can make your meal & dessert all at once. Brilliant!! Hope you enjoy it. PS.  I like the skuta filling one & I froze mine.  It was still flakky once defrosted. TIP:  Be careful of fillings with moisture (apples, pears, etc.) as it is only good to eat on the same day. RECIPE: DOUGH:   750 gr flour 1 egg 60ml oil 1 tbsp Salt ±500ml Water (lukewarm) METHOD FOR DOUGH: Mix with a fork your flour, egg, oil & salt with some of your water Then you add the rest of your water until the dough is just combining but it will be sticky. Adjust your do...
Post a Comment
Read more