French bread sauce
- Tony Tobin
Save recipe
Serves 10
Easy
Total time: 30 mins
Ready in about 30 minutes
A star rating of 5 out of 5.2 ratingsRate
loading...
Double cream gives this traditional bread sauce an extra touch of Christmassy indulgence
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal128
-
fat6g
-
saturates4g
-
carbs15g
-
sugars0g
-
fibre0g
-
protein4g
-
salt0.41g
low
Ad
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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...