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    Quick brioche bread sauce

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    Quick brioche bread sauce

    • Preparation time: 5 minutes + infusing
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 8-10


    1 tbsp onion granules
    2 tbsp garlic granules
    ΒΌ 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.


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