Bread Sauce

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Accompaniment


1 small onion
4 whole cloves
1 small bay leaf
6 peppercorns
300ml (½ pint) milk
50g (2oz) crustless white bread, cubed
15g (½oz) butter
30ml (2 tbsp) single cream or crème fraîche
freshly grated nutmeg
salt and freshly ground black pepper

Serves: 4
Preparation Time: 10 Minutes plus Infusing
Cooking Time: 25 Minutes
Tools: Liquidisers or Food Processing Attachment


  1. Spike the onion with the whole cloves. Place in a small heavy saucepan with the bay leaf, peppercorns and milk.
  2. Slowly bring to the boil, and simmer for 10 minutes. Turn off the heat and leave uncovered, to infuse for 20 minutes.
  3. Meanwhile make the breadcrumbs using the Liquidiser or Food Processing Attachment fitted with the knife blade. If using the Liquidiser, switch on first and add the cubes through the filler cap.
  4. Strain the milk, then reheat it. Stir in the breadcrumbs and simmer gently for 10 minutes, stirring occasionally.
  5. Stir in the butter, cream or crème fraîche. Season with a little freshly grated nutmeg, salt and freshly ground black pepper. Transfer to a warmed bowl and serve immediately.

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