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    Creamy Bread Sauce 2007

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    Creamy Bread Sauce 2007

    The secret to really good bread sauce is to allow time for the onion, clove and bay flavours to infuse with the milk.

    • Vegetarian
    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: Cook 25 minutes, plus at least 1 hour infusing
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 8


    • 1 small onion, finely chopped
    • ½ tsp ground cloves
    • 3 fresh bay leaves
    • 568ml fresh whole milk
    • 50g butter, plus knob of butter to finish (optional)
    • 200g day-old white bread, crusts removed
    • ½ tsp freshly grated nutmeg
    • 4 tbsp double cream


    1. Place the onion and ground cloves in a small pan. Tear 2 bay leaves in half and add to the pan with the milk and butter. Season with freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 20 minutes, until the onion has softened. Remove from the heat and infuse for 1 hour or chill in the fridge overnight.
    2. Remove and discard the bay leaves. Roughly tear the bread into even-sized pieces then, with a wooden spoon, stir into the milk. Add the nutmeg and season. Return to the heat and simmer for a further 3-4 minutes. Stir in the cream and serve warm, with a knob of butter and the remaining bay leaf to garnish.

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