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Quick brioche bread sauce
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1 tbsp onion granules
2 tbsp garlic granules
¼ tsp ground cloves
4 fresh bay leaves, crushed in your hand
2 blades mace
1/2 nutmeg, freshly grated
1 tsp salt
1 litre whole milk
200g brioche (approx
7 slices essential sliced brioche loaf)
200g fresh white breadcrumbs
100g extra thick Jersey double cream
Pinch ground white pepper
1. Place the onion and garlic granules, cloves, bay leaves, mace, nutmeg and salt in a large saucepan with the milk and bring to the boil. Remove from the heat and leave to infuse for 20 minutes.
2. Remove the mace and bay leaves. Add the brioche and stir to dissolve or mash with a fork. Add the breadcrumbs, then cook over a medium heat for 5 minutes, stirring frequently until the milk has been absorbed by the bread.
3. Remove from the heat. Stir in the cream and season with white pepper. Serve immediately, or warm through to reheat when needed.
Typical values per serving:
This recipe was first published in December 2019.
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