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: