Beautiful bread sauce

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.

Nutritional Information (amount per serving)

Calories
314kcal
Carbs
37.5g
Sugar
7.0g
Fat
12.8g
Saturates
6.8g
Protein
10.9g

Serves 8   Approx time: 25   Difficulty: super easy

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
 

Method

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.

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