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Belgian bread pudding (Broodpudding / Pudding au pain) from Everybody Eats Well in Belgium Cookbook: 250 Recipes from a Rich Culinary Tradition by Ruth Van Waerebeek and Maria Robbins

  • dark rum
  • ground cinnamon
  • ground ginger
  • dark brown sugar
  • raisins
  • eggs
  • stale white bread

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Notes about this recipe

  • Eat Your Books

    Can substitute Cognac for dark rum., and raisin bread, or a combination of bread and dry cookies, for stale white bread.

  • wester on May 24, 2018

    In the end this turned out very good, but I'm subtracting a star for problems with the recipe. To start, ten slices of bread is a measure that depends a lot on what bread you use. A measure of volume or weight would have been very welcome. I took the pan it was to be baked in (and which she does supply a size for) and filled that half full. Second, the amount of milk given is both absurdly precise and totally wrong. 1,8 dl of milk just manages to wet the bread. I tripled it to arrive at the desired consistency. Third, the oven temperature was too high. After 10 mins, the sides were starting to get really brown and the inside was still really liquid. I lowered the temperature to 180C. With these adjustments, it was very good; as written, it would probably have been inedible.

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