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Creamy bread sauce
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Preparing your bread sauce the night before allows plenty of time for the flavours of onion, cloves and bay to infuse into the milk. Add the bread, fresh nutmeg and cream before serving.
½ onion, peeled and finely chopped
1-2 bay leaves
568ml carton whole milk
150g sliced fresh white bread (about 5 slices), crusts removed and roughly torn
¼ tsp freshly grated nutmeg
2-3 tbsp single cream
1. Heat the onion, cloves, bay leaves, butter and milk in a small pan. Bring to the boil, reduce the heat and simmer for 20 minutes.
2. Strain the milk and return it to the pan. Using a wooden spoon, stir in the bread, season and add the nutmeg. Simmer for 3-5 minutes until the bread has broken up
3. Stir in the cream and heat through for 1 minute just before serving.
Typical values per serving:
This recipe was first published in October 2013.