Creamy and Dreamy

When I was a child, bread sauce filled me with dread. More often than not it was a gloopy mess, like something out of Charles Dickens and always got left on my plate. Not this one though. It’s creamy soft, light and aromatic.

Serves: 4
Effort Level: Easy
Preparation & Cooking Time:40 minutes
Shelf Life: Will keep refrigerated for 2 days. 3 months in freezer

Ingredients:
75g white bread
12  cloves
1 bay leaf
1 onion
450ml milk
25g butter
2 tbsp single cream (optional)
Salt and white pepper
Nutmeg

Equipment:
Cheese grater or processor
Small saucepan with lid
Wooden spoon

Here’s What You Do:
Put the milk on a medium heat.

Peel and halve the onion, stick 6 cloves into each half then add to the milk along with the bay leaf, plus a generous pinch of nutmeg.

Bring the milk up to the boil then take off the heat, cover with a lid and leave to infuse for at least 30 minutes, longer if possible.

Grate or pulse the bread to fine breadcrumbs.

Remove the onion and bay leaf then tip the breadcrumbs into the infused milk. Add the butter and cook gently over the lowest heat for 10 minutes, stirring occassionally. The sauce will be runny to begin with, but will thicken up during cooking.

Season with salt, and white pepper. Finish with a little cream if preferred just before serving.