French bread sauce

French bread sauce

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Cooking time

Ready in about 30 minutes

Skill level

Easy

Servings

Serves 10

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
128
protein
4g
carbs
15g
fat
6g
saturates
4g
fibre
0g
sugar
0g
salt
0.41g

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

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Method

  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.

Recipe from Good Food magazine, December 2002

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Comments

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mushtywoof's picture
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Made this on xmas eve, for xmas meal....love it.

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