Jamie Oliver

Beautiful bread sauce

The Christmas classic using ciabatta

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Beautiful bread sauce

Serves 8
Cooks In25 minutes plus infusing time
DifficultySuper easy
Nutrition per serving
  • Calories
    314
    16%
  • Fat
    12.8g
    18%
  • Saturates
    6.8g
    34%
  • Protein
    10.9g
    24%
  • Carbs
    37.5g
    14%
  • Sugar
    7.0g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    314
    16%
  • Fat
    12.8g
    18%
  • Saturates
    6.8g
    34%
  • Protein
    10.9g
    24%
  • Carbs
    37.5g
    14%
  • Sugar
    7.0g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 1 onion
  • 4 cloves
  • 2 bay leaves
  • sea salt
  • freshly ground black pepper
  • 1 whole nutmeg
  • 700 ml whole milk
  • 2 loaves ready-to-bake ciabatta
  • 30 g butter
  • 4 tablespoons double cream
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Method

It’s always worth making your own bread sauce – it’s so easy. Don’t think you can cheat and use a shop-bought one; it just won’t taste the same.

Peel the onion, leaving it whole, then spike it with the cloves. Put the spiked onion into a medium saucepan with the bay leaves, milk and a few pinches of salt and pepper. Finely grate in a few scrapings of nutmeg.

Place the pan on a high heat and bring to the boil. Keep a close eye on it as milk comes to the boil very suddenly. Reduce to a low heat and simmer very gently for 5 minutes to let the flavours infuse. Remove from the heat and leave to stand for 15 minutes. Meanwhile…

Cut the crusts off of the ciabatta loaves. Tear 1½ loaves into chunks and pulse them in a food processor until you have coarse breadcrumbs. Strain the milk through a sieve into a jug, discarding everything left behind in the sieve.

Return the milk to the pan and bring back to the boil over a high heat. Reduce to a medium heat and simmer, gradually stirring in the breadcrumbs until you’ve used them all up. Add the butter and cream to the pan, stir well, then have a taste and season with a little more salt and pepper if needed.

Have a look at the sauce – you want it to be the perfect consistency for you. If it’s too runny, blitz the remaining ciabatta and add some more breadcrumbs, if it’s a little thick, add more milk.

If you’re making this for another day, you want the consistency to be a little looser than you’d like as it will thicken as it sits, so add a bit more milk. Otherwise, transfer to a jug and serve it now.

If you're making this for another day, when you’re happy with the consistency, spoon the bread sauce into a bowl and leave it to cool. Once cool, cover the bowl with cling film and place in the fridge until Christmas Day.

Tip

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