“A simple, old Irish dessert of white bread boiled in sweetened, spiced milk until soft and porridge-like. Traditionally eaten beside the bonfires of St. John's Eve.”
Goody belongs to the bonfire nights of St. John's Eve, the 23rd of June, when communities across rural Ireland gathered around great fires. A big pot was set on or beside the flames, loaves of shop bread were broken in, and in some places people milked the nearby cows in the dark to provide the milk. Sweetened with sugar and warmed with whatever spice was at hand, it was a communal treat shared late into the midsummer night.
Soft and soothing, like a sweet, spiced cousin of bread pudding eaten with a spoon. The bread melts into warm, milky comfort scented with cinnamon and nutmeg, neither too thick nor too thin. It tastes of childhood and firelight.
Simmering bread in milk lets the starch swell and the crumb collapse into a thickened, custard-like porridge bound by the milk solids. Gentle heat keeps the milk from scorching while the spices infuse.
Variations
Sweetened with honey instead of sugar, enriched with a knob of butter, raisins stirred in, made with brown bread for a deeper flavor
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓12 min active
How it's made
8 steps · Show ↓- 13 min
Tear white bread into rough chunks into a saucepan.
- 21 min
Pour over enough milk to cover the bread generously.
- 33 min
Bring slowly to a gentle simmer over medium heat.
- 41 min
Stir in sugar to taste as the milk heats.
- 51 min
Add a good pinch of cinnamon and grated nutmeg.
- 610 min
Keep stirring and simmering until the bread breaks down to a soft, porridge-like mass, about 10 minutes.
- 71 min
Loosen with a splash more warm milk if it thickens too far.
- 81 min
Spoon warm into bowls and dust with extra nutmeg.
