Chunky ciabatta bread sauce with clotted cream
- Preparation and cooking time
- Prep:
- Cook:
- plus infusing
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 1 onion, halved
- 3 whole cloves
- 1 bay leaf
- 5 black peppercorns
- 1l full-fat milk
- 1 x 270g loaf ciabatta
- 25g butter
- 2 tbsp clotted cream
- pinch of freshly grated nutmeg
Method
- STEP 1
Put the onion, cloves, bay leaf, peppercorns and a pinch of salt in a saucepan with the milk. Heat gently until it just comes to the boil, then remove from the heat and leave to infuse for 20 mins.
- STEP 2
Put the ciabatta in a food processor and process into chunky crumbs. Strain the milk into a clean pan, discarding the onion and spices. Stir in the ciabatta crumbs and bring to a simmer, then cook gently for 2 mins. Remove from the heat and stir in the butter, cream and nutmeg. Check and adjust the seasoning if necessary.
