Fresh creamy bread sauce

  • for 8 people
  • Takes 30 minutes to make, plus 2 hours’ infusing
A delicious side dish to accompany your roast.

Nutritional info per serving

Per serving: 151kcals, 9.6g fat (6g saturated), 3.9g protein, 13g carbs, 3.5g sugar, 0.4g salt

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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


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.

  • Can be frozen

From December 2007

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