Rustic Cinnamon Bread Soup

Adapted from an old monastic recipe, this soup is at the same time very traditional and yet unconventional. Traditional because it is an old recipe, and unconventional because it is not a savory soup. This is a rustic breakfast soup, similar to a hot cereal, complete with raisins and cinnamon for added flavor.

(to make 4 servings):

• 2 cups water
• 2 cups bread cubes -I used homemade sourdough bread cubes, which worked very well!
• 2 cups milk
• 1/4 cup raisins
• 4 tablespoons real maple syrup
• 2 eggs, beaten
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• salt to taste

Pour the water into a saucepan, add bread, and bring to a boil. Then simmer on low heat for 10 minutes.

Add the milk, raisins, and maple syrup. Stir well, and bring the soup back to a boil.

Carefully add the egg to the boiling mixture, and stir well. Keep the heat on low so the egg does not cook in chunks! Add the spices and simmer for 10 more minutes.

It may need salt to bring out the flavors; that is up to you. Enjoy!