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.