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Golden-brown fried bread slices in yellow bowl with cinnamon sticks, held in hand

Templar “Drunk Bread” Pudding

Donnie
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A humble yet poetic dish of stale bread revived in red wine and honey, “Drunk Bread” embodies the Templar balance of austerity and indulgence. It’s somewhere between dessert and sacrament — simple enough for a monastery, rich enough for a feast.
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Prep Time 5 minutes
Cook Time 15 minutes
Course: Bread
Cuisine: European

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IngredientsMethodVideoNotes
Donnie Dodson

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Ingredients
  

  • 4 –5 slices of stale bread country or sourdough-style
  • 1 cup red wine dry, robust variety like Tempranillo or Garnacha
  • 2 eggs
  • 2 tablespoons honey
  • 2 tablespoons cow butter or unsalted butter

Instructions
 

Prepare the Bread:

  1. Slice the stale bread into thick pieces and soak them in red wine until softened but not falling apart. Set aside.

Make the Egg Mixture:

  1. In a bowl, beat the eggs and honey together until smooth. Dip the wine-soaked bread into this mixture, coating well on both sides.

Fry the Bread:

  1. Heat the cow butter in a pan over medium heat. Fry each slice until golden and crisp on both sides.

Finish and Serve:

  1. Remove the bread from the pan and drizzle or soak lightly again with a bit more red wine. Serve warm, optionally dusted with a touch of sugar or more honey.

Video

Notes

  • Use a firm, rustic bread so it doesn’t fall apart when soaked in wine.
 
  • A dry, oaky red wine adds depth and prevents the pudding from being overly sweet.
 
  • For authenticity, fry in butter from cow’s milk — olive oil would have been less common in northern-influenced monastic kitchens.

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