Danish Rye Bread Porridge (Øllebrød)
A hearty and warming breakfast porridge made from rye bread, often enjoyed in Denmark. This version is egg-free and uses plant-based milk.
Ingredients
- 4 cups Dark rye bread, cubed
- 4 cups Plant-based milk
- 2 tbsp Brown sugar
- 1 tsp Lemon zest
- 0.5 tsp Ground cinnamon
- 0.5 cup Whipped Coconut Cream (for topping)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a saucepan, combine rye bread cubes and plant-based milk.
- 2Bring to a simmer over medium heat, stirring occasionally.
- 3Cook for 10-15 minutes, or until the bread has softened and the mixture has thickened.
- 4Stir in brown sugar, lemon zest, and cinnamon.
- 5Serve warm, topped with whipped coconut cream.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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