Freezable bread sauce
- December 2005
- Serves 8
- Takes 20 minutes to make, plus 1 hour infusing
You can make this freezable bread sauce up to a month in advance of your Christmas gathering or you can make it up to five days ahead and store it in the fridge.
- 12.5g (7.7g saturated)
- 21.6g (5.2g sugar)
- 1 large onion, quartered
- 8 cloves
- 800ml full-fat milk
- 10 black peppercorns
- 4 fresh bay leaves
- 175g fresh white breadcrumbs (8 medium slices of bread, crusts removed)
- 40g butter
- 4 tbsp double cream
- Grated fresh nutmeg, to serve
- Stud each onion quarter with 2 cloves. Put into a saucepan with the milk, peppercorns and 3 of the bay leaves. Place over a low heat and slowly bring to simmering point. Set aside for 1 hour to let the flavours develop.
- Strain into a clean pan. Stir in the breadcrumbs and butter and simmer over a medium heat for a few minutes, stirring, until thickened. Stir in the cream and bring back to simmering point. Season to taste.
- Transfer to a serving dish and garnish with the remaining bay leaf and a little nutmeg to serve.
Once made, this will keep, covered in the fridge, for up to 5 days.
To freeze: You can freeze this after step 2 for up to 1 month. Defrost in the fridge for 24 hours, then complete the recipe.
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