Page title and description
Sauces, conserves & preserves
- 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
Prep time: 1h
Cooking time: 30 min
Step 1Having 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 2Strain 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 3Stir in the cream and taste. Adjust seasoning if necessary and then clingfilm the surface until required. This will prevent a skin forming.