In Denmark, the regional rye bread, called rugbrød, is debatably sacred. Many bakeries stock upwards of five or six varieties of the nutty, rich, nutritious loaves. And when crumbs fall off while slicing it for smørrebrød, they're not tossed. They're saved (and soaked in beer) for this tangy, earthy breakfast treat.
Note: This recipe comes together quickly, but does need some advance planning. Make sure to soak the bread cubes the night before to make sure they hydrate completely.
- 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)