Brokken for Breakfast

I was introduced to coffee  before I was five,  like many Mennonite children mid-20^th century. Home baked white bread, past its prime freshness, but not yet stale, was torn into pieces in a cereal bowl. Hot black drip coffee was poured over the bread, soaking it through and leaving a small puddle at the bottom. Fresh whole cream would be poured over both, and the result eaten with a large cereal spoon. This is a good way to eat day old baguette.