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Recipe by olive magazine

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1. Put the first 4 ingredients in a pan and bring to the boil, then turn off the heat and leave to infuse for 30 minutes.
2. Strain the milk into a clean pan, add the breadcrumbs and bring to a simmer, stirring until the sauce is thickened. Stir in the butter and cream and season really well.

Per serving

182 kcalories, protein 5.5g, carbohydrate 22.8g, fat 8.2 g, saturated fat 4.6g, fibre 0.5g, salt 0.6 g

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• Laura

  12 December 2007

  Laura rated and commented on this recipe

  

  Really easy to make and tastes fantastic!

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• Fiona

  24 December 2007

  Fiona commented on this recipe

  It worked really well! I made it for Christmas

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• amanda

  26 December 2007

  amanda rated and commented on this recipe

  

  Quick to make and tastes delicious

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• PoshPaws

  17 September 2008

  PoshPaws commented on this recipe

  Any idea whether you can make this and freeze it ahead of time? I'm guessing that maybe the milk would split in the freezing ....

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• val r

  17 January 2009

  val r rated and commented on this recipe

  

  My favourite bread sauce yet!

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Ingredients

• 1 onion , peeled, halved and studded with 6 cloves
• 1 bay leaf
• 6 peppercorn
• 568ml milk
• 200g fresh breadcrumbs
• 25g butter
• 4 tbsp double cream

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 15 minutes, plus infusing time

Ingredients

• 1 onion , peeled, halved and studded with 6 cloves
• 1 bay leaf
• 6 peppercorn
• 568ml milk
• 200g fresh breadcrumbs
• 25g butter
• 4 tbsp double cream

Per serving

182 kcalories, protein 5.5g, carbohydrate 22.8g, fat 8.2 g, saturated fat 4.6g, fibre 0.5g, salt 0.6 g

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