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    Bread Sauce 2

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    Bread Sauce 2

    This creamy bread sauce is best made at the last minute. The milk, however, can be prepared a day ahead to the end of step 1, allowed to cool and then left in the fridge overnight for the flavours to infuse. Finish the sauce just before serving it.

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • ½ onion, peeled and finely chopped
    • 6 cloves
    • 1-2 bay leaves
    • 30g butter
    • 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
    • Salt
    • Freshly ground black pepper


    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 generously and add the nutmeg. Return to the heat, simmer for a further 3-5 minutes until the bread has broken up.
    3. Stir in the cream and heat through for 1 minute just before serving.

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