Chunky ciabatta bread sauce with clotted cream
- Jenny White
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Serves 8
Easy
Prep: 10 mins
Cook: 5 mins
plus infusing
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Leave the crusts on the bread for ease and less waste, then add clotted cream for a luxuriously rich sauce to spoon onto your Christmas dinner
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal264
- fat15g
- saturates9g
- carbs23g
- sugars8g
- fibre1g
- protein8g
- salt0.6g
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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.
Recipe from Good Food magazine, December 2014
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