delicious 11.9.200#E 

Creamy bread sauce

  • Serves 8
  • Takes 30 minutes to make, plus 2 hours’ infusing
  • Easy
This traditional bread sauce recipe can be frozen ahead of time, then defrosted in time for your Christmas dinner.

Nutritional info per serving

  • Calories151kcals
  • Fat9.6g (6g saturated)
  • Protein3.9g
  • Carbohydrates13g (3.5g sugar)
  • Salt0.4g

No rating yet

Print article Save to my delicious

INGREDIENTS

  • 1 onion, quartered
  • 18 cloves
  • 568ml full-fat milk
  • 2 fresh bay leaves, plus 1, to garnish
  • 8 black peppercorns
  • 100g fresh white breadcrumbs
  • 25g butter
  • 4 tbsp double cream

METHOD

  1. Stud the onion with the cloves and put in a pan with the milk, bay leaves and peppercorns. Bring to the boil, then set aside for 2 hours, to infuse.
  2. Bring the milk back to the boil and strain into a clean pan, discarding the solids. Stir in the breadcrumbs and the butter and set aside the pan for 15 minutes, to thicken.
  3. To serve, reheat the bread sauce on the hob, stir in the double cream and season to taste with salt and black pepper. Garnish with a bay leaf.
  • To freeze: Spoon into freezer bags, and freeze for up to 1 month. Defrost at room temperature. If it is too thick, just add a little milk.

From December 2007

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader