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Creamy Bread Sauce
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The secret to really good bread sauce is to allow plenty of time for the flavours of onion, cloves and bay to infuse into the milk. Start the night before, then add the bread, fresh nutmeg and cream before serving.
You can make the bread sauce up to a week in advance and keep in the fridge, or freeze in freezer-proof containers for up to 3 months.
Tubs of Joubère Fresh Bread Sauce make for a quick and easy alternative.
This recipe was first published in November 2003.