Bread Porridge With Soy Milk and Palm Sugar

Sweet, warm and creamy. That's another way to eat bread besides toast is to turn it into porridge.

Bread in general doesn't really attract much attention. To be honest, I often miss them in the pantry. Making toast is not my main choice if I have more time to enjoy the morning. If I'm busy with meeting people in the morning, toasts really help me to fill my energy in the morning. And, toasts are the perfect companion for coffee.

Toast is the best choice to save time. But I feel there is a lack of gravy texture. That's because, in my family, we are used to serving breakfast with a sweet and creamy texture of porridge. Meanwhile, toasts are limited to toppings that are not so creamy, although healthy.

So this time I wanted to eat something sweet and didn't want to drink coffee because in the evening I had too much coffee. I looked at a few slices of bread in the pantry and realized the expiration date was just around the corner. That's about 5 sheets. Enough for me to spend in one day. I'm thinking of other alternatives to other menus.

Initially, I wanted to make steamed cakes from bread. It's just, that I don't have more time to steam the cake. So I thought of something else. I feel weird when I think about porridge. What if I make porridge from bread? Hmmm, that must be a weird texture. But then I remembered about the iftar menu in the area where I live, which uses dry bread, then drizzled with hot coconut milk. The texture of the end result is also so soft. Maybe it will be similar to the bread porridge I thought.

I already have an idea of ​​the final texture of this meal. It doesn't look so weird and I can still accept it with my mind. So, let's move on to executing the idea of ​​making porridge from bread. Stay tuned!

THE INGREDIENTS

• 5 sheets of bread
• 2 cups of soy milk, or another plant-based milk
• 1/2 cup of palm sugar
• a pinch of salt
• one teaspoon ground cinnamon

This time I did not use coconut milk. The texture will be too dense and boring if I use coconut milk. I chose to use soy milk in this recipe. The texture of soy milk is thinner than coconut milk. Although, fragrantly, coconut milk can add a nice fragrance. Well, if you like almond milk, you can also use almond milk. Because I don't like almond milk, soy milk is the right choice this time, for me.

For sweetener, I use palm sugar. Palm sugar is my favorite sweetener that has a low glycemic index. Also, palm sugar has a nice smell when mixed with other ingredients. Palm sugar also mixes well with other ingredients so that the final texture of the meal can be more solid.

In addition, you can use vanilla, or pandan leaves to give this porridge an extra delicious fragrance.

COOKING INSTRUCTIONS

I assure you, this is very easy to make. You just need to train your sensitivity to pay attention to the texture of the bread. Don't let it overcook and make the result messy. Let's go!

STEP 1

STEP 2

STEP 3

STEP 4

SERVED!

For serving, I serve bread porridge with coconut biscuit crumbs. Perfect! I love the warmth and sweetness of this meal.

You can also add a topping of fresh fruit slices like you serve oatmeal or smoothies.

Apart from being breakfast, we can serve Bread Porridge as desserts that are easy to make but still delicious with a sweet and fragrant aroma. <3

Another serving suggestion, if you need a cold meal for breakfast on a hot, hot day, you can store the bread porridge in the refrigerator first after letting it cool at room temperature.

If after cooling the texture becomes creamy and the sauce has soaked into the bread, then add more plant-based milk.

That was my experience with making breakfast meals from bread. This is my first time making this meal and I love the results. Indeed, the results are very sweet. You can reduce the use of sweeteners to avoid the sensation of getting bored quickly when enjoying this meal.

I was surprised, it turns out that my mother liked this meal. At first, I was afraid that the final texture of the bread porridge would completely crumble. But then I became relieved because the results were very good and it was satisfying.

Fortunately, the texture of the bread porridge that I made was not too crumbly. You can see that the texture of the bread slices is still clearly visible. That's so good! At least with the texture of the bread pieces that are not crushed, it makes the bread porridge not seem disgusting. lol.

I hope you enjoy my new recipe and that it can give you a new perspective on bread that was originally only served as toast.

I hope you can find what you deserve to find today. Have a great day, good people, HIVE Lovers!

Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

Best Regards,
Anggrek Lestari