I've introduced Bread Sauce to so many dinner tables and it's one of my greatest achievements. I LOVE bread sauce.
Ingredients
- 1 onion
- 8 cloves
- 2 fresh bay leaves
- ¼ nutmeg, for grating
- 8 black peppercorns
- 700ml whole milk
- 125g (5 thick slices) freshly made white breadcrumbs
- 40g salted butter
- 4 tbsp double cream
- 1 onion
- 8 cloves
- 2 fresh bay leaves
- ¼ nutmeg, for grating
- 8 black peppercorns
- 700ml whole milk
- 125g (5 thick slices) freshly made white breadcrumbs
- 40g salted butter
- 4 tbsp double cream
Peel and slice your onion in half. Stud the onion with cloves (4 in each half).
Add the onion to a saucepan with bay leaves, milk, peppercorns, nutmeg and season generously with salt.
Bring to the boil and then reduce to a low simmer for 5 minutes. This will allow the flavours to infuse with the milk. Take off the heat, cover and set aside for a couple of hours to continue infusing.
Get rid of the onion, bay, peppercorns and cloves by sieving the milk into a new saucepan and pop back on medium heat to lightly simmer.
Blitz your bread in a blender until you have coarse breadcrumbs and add to the pan with cream and butter. Warm through for 10-15 minutes until your breadcrumbs have swollen and your sauce has thickened. Season and enjoy!