Bread sauce with cream

Name: Bread sauce with cream
Prep time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 red onion, halved; 18 cloves; 568ml carton full-cream milk; 8 black peppercorns; 2 fresh bay leaves, plus extra to garnish; 25g butter, plus extra to serve; 100g fresh white breadcrumbs; 4 tbsp double cream; Freshly grated nutmeg

Easy
January 2009

Easy
January 2009

Serves 6
Takes 30 minutes to make, plus 2 hours infusing

An easy bread sauce recipe made with fresh white breadcrumbs, double cream and nutmeg.

Nutrition: per serving

Calories: 216kcals
Fat: 14.2g (8.8g saturated)
Protein: 5.3g
Carbohydrates: 17.6g (4.7g sugars)
Salt: 0.5g

Nutrition: per serving

Calories: 216kcals
Fat: 14.2g (8.8g saturated)
Protein: 5.3g
Carbohydrates: 17.6g (4.7g sugars)
Salt: 0.5g

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Ingredients

1 red onion, halved
18 cloves
568ml carton full-cream milk
8 black peppercorns
2 fresh bay leaves, plus extra to garnish
25g butter, plus extra to serve
100g fresh white breadcrumbs
4 tbsp double cream
Freshly grated nutmeg

Method

Stud the onion with the cloves and put in a pan with the milk, peppercorns and bay leaves. Bring to the boil, then set aside to infuse for 2 hours.
Bring the milk back to the boil, then strain through a sieve into a clean pan. Stir in the butter and breadcrumbs. Cool. Spoon into a tough freezer bag and freeze for up to 1 month.
To serve, defrost overnight, then reheat gently. Stir in the cream and season with pepper. Add a grating of nutmeg, a knob of butter and some fresh bay leaves to serve.