Creamy brioche bread sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus infusing
- Easy
- Serves 8
Ingredients
- 200g brioche, torn into pieces
- 1 onion, peeled and halved
- 10 cloves
- 600ml whole milk
- 2 bay leaves
- ½ tsp black peppercorns
- 2 thyme sprigs
- 2 large garlic cloves, lightly bashed
- 30g butter
- 3 tbsp extra-thick double cream
- grating of nutmeg
Method
- STEP 1
Put the brioche into a food processor and blitz to fine breadcrumbs. Set aside.
- STEP 2
Stud the onion with the cloves and put in a saucepan with the milk, bay, peppercorns, thyme and garlic. Bring to the boil, then quickly remove from the heat and set aside for 30 mins-1 hr to infuse. Strain and return the liquid to the pan.
- STEP 3
Add the breadcrumbs and butter to the milk and simmer for 5 mins, stirring continuously until thickened and creamy. Stir through the cream and finely grate in a generous amount of nutmeg, then season. Make up to three days in advance and keep chilled in a covered bowl. Reheat on the hob or for 3 mins, or covered in the microwave.
