Quick and Easy Bread Sauce Recipe
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 Slices White Bread
- 500 ml Whole Milk
- 1 Onion (peeled and kept whole)
- 6 Cloves
- 2 Bay Leaves
- ΒΌ tsp Nutmeg
- ΒΌ tsp Salt
- ΒΌ tsp Pepper
- 2 tbsp Double Cream
Method
- To prepare for making bread sauce, leave the white bread slices out on the kitchen counter to dry out the day before. If you forget, don't worry! Check out my top tips for a quick and easy way to get stale bread.
- Tear up the bread into large pieces and pulse in a food processor until you get breadcrumbs. Weigh out exactly 150g.
- To infuse the milk for the bread sauce, pour it into a saucepan and stud the onion with cloves. Place the onion in the pan with the bay leaves and bring the milk to a boil. Reduce the heat to very low and simmer gently for 10 minutes to allow the flavours to develop.
- Remove the onion and bay leaves from the milk using a slotted spoon. Return the milk to low heat and add the breadcrumbs, freshly grated nutmeg, and salt and pepper.
- Stir the mixture to combine, then add the double cream. Serve the bread sauce warm and enjoy!