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Classic bread sauce
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1 small onion, halved
3 garlic cloves, bashed
12 black peppercorns
2 fresh bay leaves
Pinch freshly grated nutmeg, plus extra to serve
120g soft white breadcrumbs
1. Put all the ingredients except the breadcrumbs in a medium pan over a medium heat, until the milk is steaming and bubbles start forming around the edge. Remove from the heat, cool a little, cover and set aside to infuse for 2 hours in the fridge.
2. Strain the milk mixture into a jug, then pour the infused milk back into the pan. Stir in the breadcrumbs and put over a medium heat. Cook gently, stirring, until warmed through and thickened slightly (about 2-3 minutes). Season and serve with a little more nutmeg on top.
Typical values per serving:
This recipe was first published in November 2020.