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Bread sauce with bay & cloves
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Serves: 6 (with leftovers)
1 small onion
1-2 bay leaves
575-600ml whole milk
150g white bread (about 5 slices), crusts removed, roughly torn
¼ tsp freshly grated nutmeg, or to taste
2-3 tbsp single cream
1. Stud the onion with the whole cloves, then place into a medium saucepan with the bay leaves, butter and 575ml milk.
2. Bring to just below the boil, reduce the heat and keep just below a simmer for 20 minutes.
3. 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 breaks up. Season if needed.
4. Stir in the cream, adding a little extra milk to loosen if needed, and heat through just before serving.
Get ahead Make the sauce up to the end of step 3, cover the surface with parchment paper and keep for up to 48 hours in the fridge. Reheat over a gentle heat before continuing from step 4. To freeze, make to the end of step 3, 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 2020.