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Classic bread sauce
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½ onion, finely chopped
1–2 bay leaves
568ml bottle 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 medium 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 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.
Cook's tipGet ahead: make the sauce up to the end of step 2, cover with clingfilm and keep in the fridge for up to 48 hours. Reheat over a gentle heat before continuing from step 3. To freeze: make to the end of step 2, cool and freeze for up to 1 month. Defrost thoroughly before reheating and continuing as above.
Typical values per serving:
This recipe was first published in December 2016.