Beautiful bread sauce

Name: Beautiful bread sauce
Total time: 25 min
Yield: 8
Ingredients: 1 onion; 4 cloves; 2 fresh bay leaves; 1 whole nutmeg for grating; 700 ml whole milk; 2 loaves of ready-to-bake ciabatta; 30 g unsalted butter; 4 tablespoons double cream

The Christmas classic using ciabatta

Vegetarianv

“This fresh, homemade bread sauce recipe is so quick and simple to make, it'd be rude not to! ”

Serves 8

Cooks In25 minutes plus infusing time

DifficultySuper easy

Bread Christmas British Sauces & condiments

Nutrition per serving

Calories 267 13%
Fat 12.6g 18%
Saturates 6.8g 34%
Sugars 6.8g 8%
Salt 1.2g 20%
Protein 8.4g 17%
Carbs 32.1g 12%
Fibre 2g -

Of an adult's reference intake

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Ingredients

1 onion
4 cloves
2 fresh bay leaves
1 whole nutmeg , for grating
700 ml whole milk
2 loaves of ready-to-bake ciabatta
30 g unsalted butter
4 tablespoons double cream

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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 sea salt and black 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. Transfer to a jug or bowl and serve.
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. When you’re happy with the consistency, spoon into a bowl and leave to cool. Once cool, cover the bowl with cling film and place in the fridge until Christmas Day.

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