Øllebrød (translates to "Beer-bread") is a traditional Danish porridge, made from, well, beer and bread. It was very common up until recent times, but has lost some ground during the recent influx of Americanized cereal. It is one of those dishes that you either love or hate. Personally, I find it very delicious.

Recipe A:

Dice the bread and let it sit overnight in water (just enough to cover it). Boil it dry, stirring often. When boiled, let it cool off for a bit, then put it through a sieve to get out any clumps that survived the boiling.

Now put it to a boil with the beer, adding it slowly, and let it simmer for 10 minutes.

Whip the egg with the sugar and lemonjuice in separate bowl, then add the still warm øllebrød while still stirring. Add more sugar as needed.

Recipe B:

Dice the bread, and let it soak for 20 minutes (or longer if it's very dry) in the water, beer and cinnamon.

Boil it at low heat for 10 minutes, then put a lid on and let it boil for another 10 minutes, stirring occasionally.

Adjust the taste with sugar.

Both recipes are best if served warm with cold milk poured on. It can be cooled for the next day and heated in the microwave if time is pressing.

As a slightly related side-note, this is a tasty example of the differences between European and American drinking culture. This is given to kids down to 1 years of age or less. See Kidas' writeup under Some thoughts on drinking age limits in the United States for more thoughts on this.
