A popular Belgian recipe for using up leftover bread.
The name of this dessert varies depending on the birthplace of the cook, as the recipe can come from anywhere brown sugar is revered!
All you need is some stale dry bread soaked in milk overnight and drained the next morning, an egg and an egg yolk, some raisins soaked in rum diluted with warm water and Graeffe brown sugar. Quantities are improvised based on how much bread is left over and your own personal taste. So you have to keep tasting the mixture, which you then pour into a greased oven dish and bake for “at least” 45 minutes in an oven preheated to 180°C.
Who would have thought stale bread could make your mouth water…