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Bread sauce with bay & cloves
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Serves: 6 (with leftovers)
1 small onion
6 whole cloves
1-2 fresh bay leaves, plus extra to serve (optional)
25g unsalted butter
575-600ml whole milk
6 slices white bread, crusts removed, torn
¼ tsp freshly grated nutmeg, or to taste, plus extra to serve (optional)
2-3 tbsp single cream
1. Stud the onion with the whole cloves, then put in a saucepan with the bay leaves, butter and 575ml milk. Bring to just below the boil, reduce the heat and keep just below a simmer for 20 minutes.
2. 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.
3. Stir in the cream, adding a little extra milk to loosen if needed. Heat through just before serving, scattered with nutmeg and a bay leaf, if liked.
Get aheadMake the sauce up to the end of step 2, cover the surface with baking parchment and keep for up to 24 hours in the fridge. Reheat over a gentle heat before continuing from step 3. To freeze, make to the end of step 2, cool then 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.
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