Traditional bread sauce
- 1 onion
- 4 cloves
- 600ml whole milk
- 1 bay leaf
- Small pinch freshly grated nutmeg
- 125g white bread, over 1 day old, crusts removed
- 25g unsalted butter
- 3tbsp double cream (optional)
Cut the onion into quarters and push a clove into each piece. Put in a medium pan with the milk, bay leaf and nutmeg.
Heat to a gentle simmer. Remove the pan from the heat and set aside for 30 mins. Discard the onion, cloves and bay leaf. Reheat until hot, but not boiling.
Make fine breadcrumbs with the white bread. Stir into the milk along with the butter and set aside for 10 mins.
Stir in the double cream, if you want to make your bread sauce extra-indulgent. Serve immediately or leave to cool to room temperature, cover and refrigerate.
TOP TIP: Bread sauce can end up on the lumpy side. To resolve the problem in an instant, whizz it with a handheld blender until smooth, adding a little extra milk if it thickens too much.