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Pan-gayu (bread porridge)
6m+ · Japan's soft rinyushoku porridge of crustless white bread simmered in milk or water until smooth
Pan-gayu is a staple of the early rinyushoku (weaning) stage in Japan, the second grain after rice porridge, and it fills the 'first foods' pages of every baby magazine sold in Tokyo convenience stores. Crustless white bread is torn into a pan of water, breast milk or formula and simmered until it collapses, then mashed smooth for a soft, milky, faintly sweet porridge. Bread already contains a little salt, so this is an occasional porridge rather than an everyday one, and no extra salt, sugar or honey goes in. It contains wheat (gluten) and milk if made with milk. Chef's tip: choose the softest, plainest white sandwich loaf with the lowest salt on the label, and cut away every bit of crust.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 1
Baby & toddler safety
- Age: from 6 months+.
- Allergens: contains gluten (wheat, barley, rye or oats). Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 1 slice soft white sandwich breadabout 25 g, crusts removed
- ¼ cup water, breast milk or baby formulamade up as usual
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Method
0/5 doneStep 1: Cut the crusts off 1 slice soft white sandwich bread and tear the soft middle into small pieces.
1 minStep 2: Warm ¼ cup water, breast milk or baby formula in a small pan over a low heat (or make up formula as usual and warm it gently). Add the bread and leave for 1 minute to soak.
2 minStep 3: Simmer very gently, stirring, for 2–3 minutes, until the bread has completely broken down. Do not let milk boil hard. Common mistake: leaving soggy chunks; mash with the back of a spoon or a fork until it is smooth and even, with no lumps.
3 minStep 4: Cool to lukewarm and check on your wrist before serving. Add a spoonful of boiled water if it has thickened.
Step 5: Bread porridge is best eaten straight away. If you must keep some, cool it fast, cover and refrigerate for up to 2 days (not freezing). Reheat once, until piping hot, then cool before serving.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 2 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pan-gayu (bread porridge) take?
- About 8 minutes in total: 3 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
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