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French bread sauce

French bread sauce

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  • Preparation and cooking time
    • Total time
    • Ready in about 30 minutes
  • Easy
  • Serves 10

Double cream gives this traditional bread sauce an extra touch of Christmassy indulgence

Nutrition: per serving
HighlightNutrientUnit
kcal128
fat6g
saturates4g
carbs15g
sugars0g
fibre0g
protein4g
low insalt0.41g
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Ingredients

  • 200g stale French stick
  • 700ml/1¼ pints whole milk
  • 1 small onion , peeled and studded with 6 cloves
  • 1 bay leaf
  • generous knob of butter
  • pinch of ground allspice
  • 3 tbsp double cream , plus extra to serve

Method

  • STEP 1

    Shave the light brown crust from the outside of the French stick with a bread knife and discard it. Cut the bready centre into cubes, about 5cm across.

  • STEP 2

    In a saucepan, bring the milk, onion, bay leaf, butter, allspice and 3 tbsp of cream to the boil, reduce the heat then add the diced bread.

  • STEP 3

    Gently simmer, uncovered, for 5 minutes. Add a little salt and freshly ground black pepper, then allow to cool and remove the onion and bay leaf. The sauce can be refrigerated in a covered container overnight.

  • STEP 4

    To serve, warm through gently in a pan, adding extra double cream to give a light, creamy consistency. Grind over some black pepper and serve.

Recipe from Good Food magazine, December 2002

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