Subscribe and receive a 4L Casserole Dish
Plus, save 42% on your magazine subscription
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.
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.