Page title and description

Sauces, conserves & preserves
Bread sauce
Ingredients
- 120g dry (not stale) white bread
- 1 large onion, halved and studded with cloves (5-15 depending on your liking for the flavour)
- 1 bay leaf
- 600ml milk
- 6-8 black peppercorns
- 25g butter
- 50ml double cream
- salt and pepper
Method
Prep time:
1h
PT1H
Cooking time:
30 min
PT30M
-
Step 1
Having allowed the bread to dry (but not go stale), pulse it in a processor to reduce to crumbs, and set aside. Heat the milk in a saucepan together with your clove-studded onion (or a generous grating of nutmeg), bay leaf and peppercorns until boiling, then turn off the heat, cover and leave to infuse for at least an hour. -
Step 2
Strain and discard the onion and bay. Now return to a gentle heat and stir in the breadcrumbs, season well and continue to cook gently for about 10 minutes or until the bread had plumped and thickened the sauce. -
Step 3
Stir in the cream and taste. Adjust seasoning if necessary and then clingfilm the surface until required. This will prevent a skin forming.