French bread sauce
Double cream gives this traditional bread sauce an extra touch of Christmassy indulgence
Difficulty and servings
Serves 10
Preparation and cooking times
Ready in about 30 minutes
- 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.
Per serving
128 kcalories, protein 4.0g, carbohydrate 15.0g, fat 6.0 g, saturated fat 4.0g, fibre 0.0g, salt 0.41 g
Recipe from Good Food magazine, December 2002.
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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 4.0g, carbohydrate 15.0g, fat 6.0 g, saturated fat 4.0g, fibre 0.0g, salt 0.41 g
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01 January 2009
Aurora rated and commented on this recipe
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