Rye Bread And Beer Porridge (Øllebrød)

• 4-5 slices rye bread (300 g)
• 1 bottle dark beer (.33 L or 11.2 fl. oz.)
• Juice of half an orange
• 1/3 cup water
• 1 tablespoon honey
• 2 teaspoons cinnamon
• 2 teaspoons ground vanilla (or 1 tsp vanilla extract)
• Generous sprinkle of sea salt
• 1 cup milk
• Seasonal fruit, for topping

1. Break the rye bread into pieces and soak in the beer for at least 2 to 3 hours or ideally overnight. Once soaked, use a fork to help break up the bread pieces a bit.
2. 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 reduce to medium-low heat, stirring frequently to break up the bread and prevent the mixture from sticking to the pot as it starts to thicken. Cook until the mixture is a thick porridge and sticks well to your spoon.
3. Serve with milk or cream and seasonal fruit.

rye bread, orange, water, honey, cinnamon, ground vanilla, generous, milk

Taken from food52.com/recipes/65618-rye-bread-and-beer-porridge-ollebrod (may not work)