Bodding

for 400g bread
1/2L milk
vanilla sugar
4 tablespoon sugar
4 tablespoon brown sugar
200g dried grapes macerated in rum
1 cup coffee (optional)
3 eggs
2 tablespoon of cocoa
cinnamon

• Turn your bread/leftovers to powder with a mixer
• Mix it with milk to moist it, make a paste out of it and wring it to remove the most milk out of it
• Put the dry raisins in rum and let it there over night
• Then mix everything to have some sort of moist (semi moist, depending on your taste) porridge
• Butter your oven pan, put the bodding paste in it, cover with cinnamon
• Cook 40′ 180° (+- depending on your taste)