Templar “Drunk Bread” Pudding
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.
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:
- 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:
- 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:
- Heat the cow butter in a pan over medium heat. Fry each slice until golden and crisp on both sides.
Finish and Serve:
- 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.