"Brewis, also brews(e), broose, bruis, bruise, bruse. 'Bread soaked in boiling fat pottage made of salted meat.' {1755} 'Bread or oatcake soaked in hot water.' See also fish, fish and brewis, fisherman's brewis. Sea biscuit or 'hard tack' soaked in water and then boiled; such a dish cooked with salt cod and fat pork." —Dictionary of Newfoundland English, 65
Unless I miss my guess, that dish has its roots in Swedish "cuisine!"
Usage note on mundle.
"Brewis, also brews(e), broose, bruis, bruise, bruse. 'Bread soaked in boiling fat pottage made of salted meat.' {1755} 'Bread or oatcake soaked in hot water.' See also fish, fish and brewis, fisherman's brewis. Sea biscuit or 'hard tack' soaked in water and then boiled; such a dish cooked with salt cod and fat pork."
—Dictionary of Newfoundland English, 65
Bread soaked in liquid and eaten as a pudding or as a side dish.