French Bread Sauce
This recipe for creamy bread sauce offers a comforting and versatile addition to your meals. The combination of fluffy French stick cubes simmered in a fragrant blend of milk, spices, and cream creates a delightfully rich and indulgent texture. Perfect for accompanying roast dinners or holiday feasts, this sauce will surely elevate your dining experience with its warm and inviting flavors.
— Constant Cookbook
Ingredients
- 200g stale French stick
- 700ml/1¼ pints whole milk
- 1 small onion , peeled and studded with 6 cloves
- 1 bay leaf
- generous knob of butter
- pinch of ground allspice
- 3 tbsp double cream , plus extra to serve
Instructions
- Shave the light brown crust from the outside of the French stick with a bread knife and discard it. Cut the bready centre into cubes, about 5cm across.
- In a saucepan, bring the milk, onion, bay leaf, butter, allspice and 3 tbsp of cream to the boil, reduce the heat then add the diced bread.
- Gently simmer, uncovered, for 5 minutes. Add a little salt and freshly ground black pepper, then allow to cool and remove the onion and bay leaf. The sauce can be refrigerated in a covered container overnight.
- To serve, warm through gently in a pan, adding extra double cream to give a light, creamy consistency. Grind over some black pepper and serve.
Yield
Serves 10
Nutrition
- Calories: 128 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Protein Content: 4 grams protein
- Sodium Content: 0.41 milligram of sodium
Comments
No comments found.