Bread sauce boule
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- 500ml whole milk
- 1 medium white onion, quartered
- 5 cloves
- 1 bay leaf
- 1 clove garlic, bashed
- 3 sprigs thyme, leaves only, plus extra sprigs to garnish
- ½tsp black peppercorns
- ½tsp ground nutmeg
- 400g Extra Special Sourdough Boule, about 3 days old
- 50g unsalted butter
- 4tbsp double cream
Put the milk, onion, cloves, bay leaf, garlic, thyme leaves, peppercorns and nutmeg in a large pan. Simmer over a medium heat for 20 mins. Strain the liquid and return to the pan, discarding the flavourings.
Meanwhile, slice the top off the centre of the sourdough boule. Hollow out the loaf by scooping out the soft bread from the centre, leaving an edge of about 5cm all round.
Pulse 120g of the removed bread in a food processor until a coarse crumb. (Any leftover bread can be saved to make breadcrumbs for another dish.)
Add the breadcrumbs to the strained milk and simmer for 3-4 mins until heated through. Stir in the butter and cream and remove from the heat.
Tip the bread sauce into the hollowed-out boule and sprinkle over a little more of the nutmeg and extra sprigs of thyme. Serve immediately.