Danish Rye Bread Porridge (Øllebrød)
This funky, sour porridge is the best thing to do with leftover bread crumbs.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Peeler
- Serving bowl
- Plastic wrap
Ingredients
- 1⁄2 lb. stale rye bread, cut into 1 inch cubes (2 ½ cups)
- 8 oz. dark, malty beer (such as stout or porter)
- 2⁄3 cup apple juice or sweet cider
- 1 strip orange peel
- 1⁄4 cup malt syrup
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1⁄2 tsp. ground cardamom
- 2 tbsp. (1 oz.) unsalted butter
- 1⁄4 tsp. kosher salt
- 4 tbsp. heavy cream, crème fraiche, or fresh cheese, for serving (optional)
- Fresh fruit, for serving (optional)
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