Jamie Oliver

Beautiful bread sauce

The Christmas classic using ciabatta

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%
  • Sugars
    7.0g
    8%

Of an adult's reference intake

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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

  1. 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.
  2. 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…
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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Nutrition per serving
  • Calories
    314
    16%
  • Fat
    12.8g
    18%
  • Saturates
    6.8g
    34%
  • Protein
    10.9g
    24%
  • Carbs
    37.5g
    14%
  • Sugars
    7.0g
    8%

Of an adult's reference intake


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