Ingredients
Serves 4-6
- 450ml milk
- 1 small onion
- 4 cloves
- 2 bay leaves
- 110g fresh white breadcrumbs
- 50g butter
- 4 tbsp cream
- Salt & pepper to season
Method
- Peel the onion and stud the cloves into the onion.
- Pour the milk into a pan and add the onion and bay leaves, and gently bring to the boil.
- When the milk has come to the boil, remove the studded onion and bay leaves.
- Sprinkle in the breadcrumbs and season with salt and pepper, and allow to cook on a very gentle heat for 8-10 minutes.
- At this stage, stir in the nutmeg, butter and cream, which will flavour and enrich the sauce even further. Allow to cook for another 5-10 minutes and then transfer to a sauceboat to serve.
Chef's tips:
1. Infuse the milk slowly for a deeper flavour
Bring the milk to just below boiling point, then let it sit with the clove-studded onion and bay leaves for 10 minutes off the heat before removing them. This extra infusion time gives a richer, more aromatic flavour without bitterness.
2. Use fresh breadcrumbs for the best texture
Fresh white breadcrumbs give a smooth, velvety sauce. If the sauce thickens too much, simply loosen it with a splash of warm milk; if it's too thin, add a spoonful of extra crumbs and cook gently for a minute.
3. Keep the heat very low to avoid catching
Bread sauce thickens quickly, so keep it over a gentle simmer, stirring occasionally to prevent it from sticking or becoming gluey. Slow, low cooking ensures a silky, creamy finish.
4. Finish with richness and adjust seasoning at the end
Stir in the butter and cream just before serving for a luxurious mouthfeel. Add nutmeg and pepper last so their aroma stays fresh. Taste and adjust seasoning — bread sauce loves a good pinch of salt to bring all the flavours together.
