Creamy brioche bread sauce served in a bowl

Creamy brioche bread sauce

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Prep: 10 mins Cook: 10 mins plus infusing


Serves 8

Make this classic turkey accompaniment up to three days in advance to help get your Christmas off to a stress-free start

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal243
  • fat18g
  • saturates11g
  • carbs15g
  • sugars6g
  • fibre1g
  • protein6g
  • salt0.5g


  • 200g brioche, torn into pieces
  • 1 onion, peeled and halved



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 10 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 600ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 bay leaves
  • ½ tsp black peppercorns
  • 2 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 large garlic cloves, lightly bashed
  • 30g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp extra-thick double cream
  • grating of nutmeg



    One of the most useful of spices for both sweet and savoury


  1. Put the brioche into a food processor and blitz to fine breadcrumbs. Set aside.

  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.

  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.

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