French bread sauce

French bread sauce

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(1 ratings)

Ready in about 30 minutes


Serves 10
Double cream gives this traditional bread sauce an extra touch of Christmassy indulgence

Nutrition and extra info

Nutrition: per serving

  • kcal128
  • fat6g
  • saturates4g
  • carbs15g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.41g
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  • 200g stale French stick
  • 700ml/1¼ pints whole milk
  • 1 small onion, peeled and studded with 6 cloves



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • generous knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • pinch of ground allspice
  • 3 tbsp double cream, plus extra to serve


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (1)

mushtywoof's picture

Made this on xmas eve, for xmas it.

Questions (0)

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Tips (1)

veritydixon's picture

This bread sauce went down a treat with the family at Christmas. I used skimmed milk, and no cream, and left the clove studded onion in overnight, as I didn't have any allspice.

I can't say anyone noticed that it was made with skimmed milk, they were raving about it.

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