Bodding Bruxellois
Bodding Bruxellois

September 21, 2016

Brussels Bodding Sweet recipe

  • Recipe for 8 to 10 people

While Sweet Bordeaux winemakers participated in the 2016 event eat! Brussels, drink! Bordeaux in Belgium, here is the recipe for Bodding. It is a real institution in Brussels, a sweet and fruity Bordeaux wine version, served as a dessert.

For 8 to 10 people


  • 1 kg of stale bread (or brioche)
  • 5 tablespoons of caster sugar
  • 4 tablespoons of brown sugar
  • Milk and water
  • 4 eggs
  • 50 g (1.7 oz) of butter
  • 250 g (8.8 oz) of dried fruit (raisins, apricots) marinated in Bordeaux sweet white wine


  1. Marinate the dried fruit in the wine for two hours.
  2. Tear the bread or brioche into small pieces. Sprinkle a mixture of warm milk and warm water until the preparation is thoroughly wet (but not excessively). Soak for two hours. Sift to drain (it must stay spongy).
  3. Break the eggs in a bowl, mix the two sugars.
  4. Pour over the bread, add the marinated dried fruit and mix well.
  5. Place everything in a buttered dish. Place it in the oven for 1h10 at 120 ° C (250 F).
  6. Leave to cool and serve with a glass of sweet, fruity wine from Bordeaux.