Bread Sauce

bread sauce 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 Sauce
    Serves 6
    Write a review
    Prep Time
    5 min
    Cook Time
    30 min
    Total Time
    35 min
    Prep Time
    5 min
    Cook Time
    30 min
    Total Time
    35 min
    249 calories
    20 g
    54 g
    16 g
    6 g
    10 g
    160 g
    175 g
    6 g
    0 g
    6 g
    Nutrition Facts
    Serving Size
    Amount Per Serving
    Calories 249
    Calories from Fat 144
    % Daily Value *
    Total Fat 16g
    Saturated Fat 10g
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 54mg
    Sodium 175mg
    Total Carbohydrates 20g
    Dietary Fiber 2g
    Sugars 6g
    Protein 6g
    Vitamin A
    Vitamin C
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    1. 1 pint semi skimmed milk
    2. 1 medium white onion
    3. 100g breadcrumbs
    4. 5-6 black peppercorns
    5. 5-6 whole cloves
    6. 1 tsp nutmeg
    7. 2 bay leaves
    8. knob of butter (approx 2 tsp)
    9. splash of double cream
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    Adapted from Traditional
    Adapted from Traditional
    I'm Counting UFOs

bread sauce


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. 



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Comments (18) Write a comment

  1. Pingback: Slow cooked gammon in Coca-Cola. I'm Counting UFOs | I'm Counting UFOs

  2. I’ve never tried it either…only because I don’t understand it IYKWIM. Wished I’d seen this before now, as the way you describe it has me intrigued.


  3. Pingback: Christmas 2012 Epic Photo Post. I'm Counting UFOs | I'm Counting UFOs

  4. I’ve never tried it before, I always thought the sound of soggy bread sounded vile – but then I thought that about Summer Pudding until I tried that recently.

    I should broaden my horizons huh?


    • YES! It’s SO good. It’s not really bready as such, just thick and creamy.


  5. I LOVE breadsauce, it’s one of my favourite parts of the Christmas feast as well, and actually it goes pretty nicely cold in a turkey sandwich the next day too! This recipe sounds great! :)


    • Oh it so does! I had some left from this batch and hat it with cold leftover chicken yesterday lunchtime. Amazing stuff.


  6. I enjoyed some ever so yummy bread sauce with pheasant on top the other evening – jolly good it was too. Can you believe I only tasted bread sauce for the first time a year ago ?!


  7. Can you believe that I have never had bread sauce – so that means neither have my children – shall rectify this thank you for the recipe.


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