Bread sauce with cream

Bread sauce with cream
  • Serves icon Serves 6
  • Time icon 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
Calories
216kcals
Fat
14.2g (8.8g saturated)
Protein
5.3g
Carbohydrates
17.6g (4.7g sugars)
Salt
0.5g

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

  1. 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.
  2. 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.
  3. 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.

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