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    Creamy Bread Sauce 2009

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    Creamy Bread Sauce 2009

    Can be prepared in advance

    • Vegetarian
    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes plus infusing time
    • Total time: 30 minutes plus infusing time 30 minutes

    Serves: 8


    • 1 small onion, finely chopped
    • 8 whole cloves
    • 2 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 cloves in a small pan. Tear the bay leaves in half and add to the pan with the milk and butter. Season generously with pepper. Bring to the boil, then reduce the heat and allow to simmer gently for 20 minutes, until the onion has softened. Remove from heat and leave to infuse for 1 hour, or chill overnight.
    2. Remove and discard the bay leaves and cloves. Roughly tear the bread into even-sized pieces, then stir into the milk with a wooden spoon. Add the nutmeg, then season. Return to the heat and simmer for a further 3-4 minutes. Stir in the cream and serve warm, garnished with a fresh bay leaf. A knob of butter on the top will stop a skin from forming.

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