No image available
Member recipe

Bread Sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 6

A great Christmas recipe.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 1 litre of milk
  • 1 large onion studded with 13-16 cloves
  • 1 bay leaf
  • 5-6 black peppercorns
  • half a tsp of grated numeg
  • 1 whole loaf of day old sliced bread
  • 25g of butter
  • salt and pepper


    1. Put the studded onion, bay leaf, peppercorns, milk and nutmeg into the top half of a double boiler.
    2. Fill the bottom half of the double boiler with water and put the top half on top. Cover with a lid. Bring to the boil and then turn down the heat until it is simmering. Leave to simmer for 2-3 hours, checking the level of water. If necessary add more water to the bottom of the double boiler.
    3. Remove all crusts from the bread and in a food processor make into bread crumbs. After the milk has been simmering for 2-3 hours gradually add the bread crumbs until the sauce is of thick porridge like consistency. Mix throughly and leave to infuse in the boiler for about 30 mins. Add the buttter and check for seasoning. Add salt and pepper. Serve with roast turkey or roast chicken.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.