I often make Milibrod, and the kids love it too. It is easy to prepare, and there is only one flaw- it takes time. It is not done in a hurry. I do it in the evening. When everyone is asleep and I don’t get questions like “how much longer are we going to wait for it”.
I have set the menu for breakfast or supper. One can add homemade apricot jam, currants or honey and goes perfectly with a glass of milk or coffee. If you make it in excess, it can also be frozen for another time. The recipe is by my favorite Hungarian chef Kárai Dávid.
