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Author Notes: Filling, warm, different and adaptable! I discovered this porridge on a recent trip to Copenhagen and was hooked. —recordsintheden
- 4-5 slices rye bread (~300 g)
- 1 bottle dark beer (.33 L or 11.2 fl. oz.)
- 1/3 cup water
- 1 tablespoon honey
- 2 teaspoons cinnamon
- 2 teaspoons ground vanilla (or <1 tsp extract)
- generous sprinkle sea salt
- 1 cup milk (cream, whole, lowfat, or unsweetened plant-based milk...whatever you like)
- seasonal fruit for topping
- Break the rye bread into pieces and soak in the beer for at least 2 – 3 hours or ideally overnight. Once soaked, use a fork to help break up the bread pieces a bit.
- In a large pot, add the soaked rye bread and beer, orange juice, honey, water, cinnamon, vanilla, and salt. Bring to a boil and then lower to medium-low heat, stirring frequently to break up the bread and because the mixture will stick to the pot as it starts to thicken. Cook until the mixture is a thick porridge and sticks well to your spoon.
- Serve with milk or cream and seasonal fruit.
- Note 1: The porridge could keep and be reheated for at least a day or two in the refrigerator, so you can make a larger batch if you want to have extra (cold or warmed) for more days. If reheating, add a bit of water beforehand so it doesn't stick to the pot and reheat on low. Note 2: To make this more holiday-y you could even add nutmeg or 1/4 c pumpkin puree or applesauce to the pot.
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast