Beautiful bread sauce

Bread sauce

Serves 8

  • 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

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.

Nutritional Information

Beautiful bread sauce

The Christmas classic using ciabatta

More Bread recipes ->
0 foodies cooked this
This fresh, homemade bread sauce recipe is so quick and simple to make, it'd be rude not to!
Serves 8
25m (plus infusing time)
Super easy
Print this recipe
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.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 314
    16%
  • Carbs 37.5g
    14%
  • Sugar 7.0g 8%
  • Fat 12.8g 18%
  • Saturates 6.8g 34%
  • Protein 10.9g 24%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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