Extra creamy bread sauce
It should come as no surprise that the more flavoursome the bread you use, the more flavoursome the sauce will be. We recommend opting for a stale baguette or sourdough over a sliced white loaf.
SERVES 8 PREP 10 mins COOK 25 mins EASY V
500ml whole milk 50g butter 1 onion, chopped 6 cloves 1 star anise 1 bay leaf 3 thyme sprigs 100g stale crustless white bread, made into rough breadcrumbs 4 tbsp clotted cream pinch nutmeg, freshly grated
1 Simmer the milk, butter, onion, cloves, star anise and herbs in a pan for 20 mins. Can be done the day before and left to infuse in the fridge. Strain the mixture and return the liquid to the pan. Place back on the heat and scatter in the breadcrumbs. 2 Simmer and stir for 3-4 mins until you have a thick sauce. Stir in the clotted cream and nutmeg, season generously and serve. Can be made up to three days ahead; reheat on the hob or in the microwave on medium for three mins.
PER SERVING 235 kcals • fat 20g • saturates 13g • carbs 9g • sugars 4g • fibre 0.4g • protein 4g • salt 0.3g