French bread sauce

Recipe uploaded by

Tony Tobin

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Recipe by Tony Tobin

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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.

Per serving

128 kcalories, protein 4g, carbohydrate 15g, fat 6 g, saturated fat 4g, fibre 0g, salt 0.41 g

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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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Difficulty and servings

Serves 10

Preparation and cooking times

Ready in about 30 minutes

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

Per serving

128 kcalories, protein 4g, carbohydrate 15g, fat 6 g, saturated fat 4g, fibre 0g, salt 0.41 g

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