Danish Rye Bread Porridge (Øllebrød)

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)

Instructions

1. In a medium bowl, combine the rye bread and beer. Cover the bowl and let soak overnight at room temperature.
2. Transfer the bread mixture to a medium saucepan and add the apple juice, ¹⁄₂ cup water, the orange peel, malt syrup, cinnamon, vanilla, and cardamom; bring to a boil over medium-high heat. Lower the heat to bring the mixture to a simmer; cook, stirring occasionally and crushing the chunks of bread with the back of a spoon, until the porridge is thickened and pourable, 5-6 minutes.
3. Remove the pot from the heat and stir in the butter and salt. Remove the orange peel. Divide the porridge among 4 bowls, and top each with heavy cream, crème fraiche, or fresh cheese and fruit if desired.