Creamy Bread Sauce
The secret to really good bread sauce is to allow plenty of time for the flavours of onion, cloves and bay to infuse into the milk. Start the night before, then add the bread, fresh nutmeg and cream before serving.
Serves: 8
Ingredients
1 small onion, finely chopped
½ tsp ground 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
Method
- Place the onion and ground 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.
- Remove and discard the bay leaves. Roughly tear the bread into even-sized pieces, then stir into the milk with a wooden spoon. Add the nutmeg and season. Return to the heat and simmer for a further 3-4 minutes. Stir in the cream and serve warm. A knob of butter on the top will stop a skin from forming.
Cook's tips
You can make the bread sauce up to a week in advance and keep in the fridge, or freeze in freezer-proof containers for up to 3 months.
Serving tips
Tubs of Joubère Fresh Bread Sauce make for a quick and easy alternative.