Ecomely

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Bodink: recipe illustration
Desserts

Bodink

A traditional Liège bread pudding made with stale bread, eggs and milk, flavored and sprinkled with currants and candied sugar. It is eaten warm or cold, as a dessert or at teatime, and is a clever way to use up stale bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

311 kcal per serving

Protein
9.5 g
Carbohydrates
48.2 g
of which sugars
24.8 g
Fat
8.5 g
of which saturated fat
4.5 g
Fiber
1.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the stale bread into small pieces and soak them in warm milk with the split vanilla pod for about 20 minutes.
  2. Whisk the eggs with the sugar until frothy.
  3. Remove the vanilla, then mash the soaked bread with a fork and mix it into the eggs.
  4. Add the currants, cinnamon and melted butter, then mix well.
  5. Butter a cake pan, pour in the mixture and sprinkle with crushed candied sugar.
  6. Bake at 170 °C in a water bath for about 50 minutes, until a knife inserted comes out clean.
  7. Let it cool slightly before unmolding and serving.

Variations and tips

Orange flavor. Add the grated zest of one unwaxed orange to the mixture.

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Original Ecomely recipe.