Milk Bread Porridge
A gentle, comforting porridge made by simmering soft breadcrumbs in sweetened milk until thickened into a creamy consistency. Designed specifically as a light, digestible meal for young children, this traditional recipe transforms simple pantry staples into a smooth, soothing pap. The slow cooking process breaks down the bread completely, creating a texture that is easy to eat and mild in flavor.
Ingredients
- 1/2 cup Whole milk (Originally 'half pasher' (approx 2-3 oz). Increased slightly for modern stove-top cooking.)
- 1 teaspoon Sugar (Adjust to taste.)
- 1 slice White bread (Use a thin slice. Crusts removed, soft crumb only.)
Instructions
- 1In a small, clean saucepan, combine the milk and sugar. Stir until the sugar is dissolved.
- 2Remove the crusts from the slice of bread and crumble the soft inner part (crumb) into the milk mixture. Let it soak for a few minutes until the bread is fully saturated and soft.
- 3Mash the soaked bread into the milk with a spoon to ensure it is well incorporated. Place the saucepan over low heat (simulating embers) and cook, stirring continuously to prevent sticking. Continue cooking until the mixture thickens and becomes cohesive. Remove from heat once it reaches a porridge-like consistency. Allow to cool slightly before serving.