Bread sauce is my very favourite part of Christmas dinner. Second to none. I always serve myself a gluttonous dollop with dinner, and then go back for seconds (thirds, fourths, fifths) later on in the day. It’s fabulous with turkey or stuffing dipped in. It’s delicious smeared over a cold roast potato or parsnip. And it brightens up a sprout like nothing else on earth (except perhaps leeks and pancetta). It’s not difficult to make, and in fact, I really don’t know why I save it up for one meal a year.
One of the best things about bread sauce is that it can be made a couple of days in advance, covered, and left in the fridge, and the flavours of the bay leaves, cloves and nutmeg will carry on infusing into the milky bread, providing you with a sauce that is so blinking good, you’ll want to bathe in it. Maybe.
On the day you’re serving it, simply reheat and add a good knob of salty butter and double cream and you’ll be left with a rich, delicious sauce that everyone will love. And as it’s Christmas, I wholeheartedly endorse the use of double cream and salted butter. It’s not like you’re eating this every day!
To make bread sauce, you’ll need:
- Bread Sauce2013-11-12 10:11:49Serves 6Write a reviewPrep Time5 minCook Time30 minTotal Time35 minPrep Time5 minCook Time30 minTotal Time35 min249 calories20 g54 g16 g6 g10 g160 g175 g6 g0 g6 gNutrition FactsServing Size160gServings6Amount Per ServingCalories 249Calories from Fat 144% Daily Value *Total Fat 16g25%Saturated Fat 10g50%Trans Fat 0gPolyunsaturated Fat 1gMonounsaturated Fat 5gCholesterol 54mg18%Sodium 175mg7%Total Carbohydrates 20g7%Dietary Fiber 2g7%Sugars 6gProtein 6gVitamin A12%Vitamin C3%Calcium17%Iron6%* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Ingredients
- 1 pint semi skimmed milk
- 1 medium white onion
- 100g breadcrumbs
- 5-6 black peppercorns
- 5-6 whole cloves
- 1 tsp nutmeg
- 2 bay leaves
- knob of butter (approx 2 tsp)
- splash of double cream
Adapted from Traditionalbetacalories249fat16gprotein6gcarbs20gmoreAdapted from TraditionalI'm Counting UFOs http://imcountingufoz.com/
- Firstly, begin to heat the milk on a low heat on the hob. Put the bay leaves, peppercorns and cloves in with the milk and grate over the nutmeg. As it warms, you'll begin to smell the wonderful, homely, Christmassy aroma of the spices infusing with the milk.
- This is where the sauce we make in our family differs to how I've had it elsewhere. I finely dice the onion and add it, raw, to the milk. Doing this means you will have onion in your finished sauce, and doing it this way adds a bit of extra texture, and a lovely oniony flavour. If you prefer a smoother sauce, stick the cloves in peeled quartered onion, and drop it in the milk.
- Once the milk is at just under boiling point, add the breadcrumbs. I'm going to stress that you do not need to use fancy bread in a bread sauce, a cheap white loaf will work fine. The only stipulation is that the bread should be at least a day old. Stir the crumbs into the milk and leave to thicken and cool. it will begin to look like porridge and this is fine.
- If you are making it in advance, that is where you stop. Simply decant to a jug or bowl, cover with clingfilm and pop in the fridge when cooled. On the day you're using it, you'll find it's very thick and almost solid. Gently reheat, add a good slug of cream to slacken, a knob of butter and salt and pepper to taste.
If you’re tempted to make this, why not check out my cranberry sauce recipe as well? It’s quick to make, can be made in advance, and tastes a billion times better than shop bought sauce.